Coffee Toffee Muffins
A caffeine-lover's dream! These moist, chocolatey Coffee Toffee Muffins deliver an energizing boost with espresso and a rich toffee topping. Perfect for mornings or an afternoon pick-me-up.
Equipment
- Standard muffin tin
- Paper liners (optional)
- Medium and large mixing bowls
- Blender or immersion blender
- wire cooling rack
Ingrediënten
For the Muffins:
- ¾ cup 90 g whole wheat pastry flour
- 1½ cups 180 g light spelt flour
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 4 tsp instant espresso powder
- ¼ cup + 2 tbsp 30 g unsweetened cocoa powder
- ¼ cup 60 g blended silken tofu
- ¾ cup + 2 tbsp 168 g raw sugar
- ¼ cup + 2 tbsp 84 g nondairy butter
- 1 cup + 2 tbsp 265 ml unsweetened soy or other nondairy milk
- 2 tsp pure vanilla extract
For the Topping:
- 2 tbsp 24 g Sucanat
- 2 tbsp 28 g nondairy butter
Instructies
- Preheat the oven to 350°F (180°C, gas mark 4).
- Lightly coat a standard muffin tin with nonstick cooking spray or line with paper liners.
- In a medium-sized bowl, sift together the whole wheat pastry flour, light spelt flour, baking powder, and sea salt.
- Set aside.
- Using an immersion or countertop blender, blend the espresso powder, cocoa powder, silken tofu, sugar, nondairy butter, milk, and vanilla extract until the mixture is perfectly smooth.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix to ensure tender muffins.
- Divide the batter evenly among the 12 muffin cups, filling them about three-quarters full.
- For the topping, sprinkle ½ teaspoon of Sucanat and place ½ teaspoon of nondairy butter on top of each muffin.
- Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Yield:
- 12 standard muffins
Notes / Tips / Wine Advice:
Serving Tip:
These muffins pair beautifully with a hot cup of coffee or tea. For a dessert variation, serve warm with a drizzle of vegan caramel sauce.
Wine Advice:
Try a sweet dessert wine or coffee-based liqueur for a bold pairing.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 6 g | Fiber: 2 g | Sugar: 10 g | Salt: 0.2 g
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