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Espresso muffins

updated

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Ingredients for 12 servings:

  • 200 g sugar
  • 3 eggs
  • 125 g butter
  • 2 cups of yogurt (mocha yogurt)
  • 300 g flour
  • 2 tsp coffee powder (instant espresso powder)
  • 1 packet of vanilla sugar
  • 2 tsp baking powder
  • 1 pinch of salt
  • powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 15 minutes

simple and delicious

Cream the butter and sugar until fluffy. Gradually stir in the eggs, yogurt, and coffee powder. Combine the flour and baking powder, then stir into the butter and yogurt mixture along with a pinch of salt. Grease a muffin tin or line it with paper baking cups. Fill the cups about 3/4 full with the batter and bake at 180°C (convection oven) for about 25 minutes on the middle rack. Once cooled, dust with powdered sugar and, if desired, serve with whipped cream topped with coffee powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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