as i mentioned before, brooke bought me dorie greenspan’s baking: from my home to yours for my birthday. she admitted to me that she looked for all the cookbooks on my wishlist and picked the biggest one—one of the many reasons she is my best pal. the first recipe i turned to after opening the book was coffee-break muffins, there it was—the first recipe i would make.
let me tell you, these muffins are seriously good. i love, love, love cinnamon and sugar and butter and nuts all together. i tried to wait until sean got home to try
them, but the smell! it beckoned me and i caved. oops.
this recipe does not disappoint. i however, did not use coffee or espresso because i forgot to buy the instant espresso. i subbed the liquid for whole milk and the espresso granules for honey…though i do not know that the honey is all that prominent in the end result. i also added a crumb topping (found in the same book under cardamom crumb cake, minus the cardamom, espresso, and orange zest) which added the nutty element. i’m a sucker for a muffin with a crumbly top, but aren’t we all?
next time i will definitely use the coffee/espresso, but regardless these muffins are a delight. the crumb is tender and moist and oh-so-perfect with a cup of coffee or a glass of milk. serve them as they are or with butter and/or jam. i served mine (to myself) with this blackberry bay leaf jam.
coffee-break muffins with crumbly walnut topping
(adapted from dorie greenspan’s baking: from my home to yours)
2 cups flour
1/3 cup sugar
1 tbsp baking powder
½ tsp cinnamon
1/3 cup packed brown sugar
1 cup whole milk
1 stick butter, melted and cooled
1 tbsp honey (i used blackberry blossom)
1 large egg
½ tsp vanilla
preheat oven to 400 F.
mix together first five ingredients in a large bowl to combine—add brown sugar, making sure to break up any lumps.
whisk together wet ingredients. add to dry mixture just to combine—do not over mix. lumps are okay in muffins!
divide evenly into lined or greased muffin cups. top with crumbly nut topping—or don’t. do what you want. bake for 20 minutes or until toothpick inserted into center of muffin comes out clean.
crumbly walnut topping
½ cup flour
½ cup chopped walnuts
1/3 cup sugar (i did 1/6 granulated and 1/6 brown sugars…approximately)
½ tsp cinnamon
4 tbsp unsalted butter, room temperature, cut into pieces
mix together all ingredients except butter. add butter and mix with hands to crumbly texture.