Categories: Breakfast, Muffins

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon instant espresso powder
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/3 cup packed light brown sugar
• 1 cup strong coffee, cooled
• 8 tablespoons unsalted butter, melted and cooled (1 stick)
• 1 large egg
• 1/2 teaspoon pure vanilla extract

Directions

1. Position oven rack in center of oven; preheat to 400°; butter or spray 12 regular-size muffin cups in muffin pan; place muffin pan on baking sheet.

2. In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt.

3. Stir in the brown sugar, making sure there are no lumps.

4. In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined.

5. Pour the liquid mixture over the dry ingredients and, with a whisk, gently but quickly stir to blend; don’t worry about being thorough-a few lumps are better than overmixing the batter.

6. Divide the batter evenly among the muffin cups.

7. Bake for about 20 minutes, or until a pick comes out clean.

8. Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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