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Coffee-Nut Muffins

Coffee-Nut Muffins
“There’s nothing like a great cup of coffee and one of these moist muffins to go along with it. They’re great for brunch, dessert or coffee breaks.” —Darla Germaux, Saxton, Pennsylvania
6 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup strong brewed coffee
  • 1 tablespoon instant espresso powder
  • 1/2 cup canola oil
  • 1 egg, lightly beaten
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
  • 1/4 cup chopped dates
  • TOPPING:
  • 1 tablespoon sugar
  • 1/8 teaspoon ground cinnamon
  • DRIZZLE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon strong brewed coffee

Directions

  • In a large bowl, combine the first five ingredients. Combine coffee
  • and espresso powder; cool to room temperature. Stir in oil and egg.
  • Add coffee mixture to dry ingredients; stir just until moistened.
  • Fold in the walnuts, raisins and dates.
  • Fill greased or paper-lined jumbo muffin cups three-fourths full.
© Taste of Home 2013

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Coffee-Nut Muffins (continued)

Directions (continued)

  • Combine sugar and cinnamon; sprinkle over the tops. Bake at 350°
  • for 25-30 minutes or until a toothpick inserted near the center
  • comes out clean. Cool for 5 minutes before removing from pan to a
  • wire rack to cool completely.
  • Combine confectioners' sugar and coffee; drizzle over muffins. Yield:
  • 6 muffins.
Nutrition Facts: 1 muffin equals 565 calories, 26 g fat (2 g saturated fat), 35 mg cholesterol, 560 mg sodium, 78 g carbohydrate, 2 g fiber, 8 g protein.
© Taste of Home 2013