Coffee Pecan Muffins
Submitted by Sheebs
Buttery coffee pecan muffins with dark brown sugar and instant coffee dissolved right into the batter. Crunchy, nutty, and ready in 40 minutes for a grab-and-go breakfast.
YIELD
8 muffinsPREP
15 minCOOK
20 minREADY
40 minThese muffins taste like a pecan praline had a love affair with a strong cup of coffee. Dark brown sugar brings that deep molasses sweetness, instant coffee adds a bold roasted note, and a full cup of chopped pecans gives every bite a satisfying crunch.
The method couldn’t be simpler. Wet ingredients into dry, fold in the nuts, and into the oven. The 5-minute rest after mixing the wet ingredients lets the coffee powder fully dissolve so you get even flavor throughout.
Makes 8 generous muffins. Big enough to call breakfast, sturdy enough to survive a commute.
Pro Tips
- Mix lightly. Overmixing muffin batter develops gluten and turns them tough and rubbery. A few lumps are totally fine.
- Toast the pecans first. Five minutes in a dry skillet brings out their oils and intensifies the nutty flavor. It’s a small step that makes a noticeable difference.
- Let them cool in the pan for 5 minutes. This firms up the structure so they release cleanly instead of crumbling apart.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Grease 8 large muffin cups.
In a large bowl, stir together flour, sugar, baking powder, and salt.
In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg.
Let stand for 5 minutes.
Add mixture to flour mixture and mix and lightly.
Fold in pecans.
Spoon batter evenly into prepared muffin cups.
Bake 20 minutes, or until a cake tester comes out clean.
Remove muffin tin to wire rack.
Cool 5 minutes before removing muffins from cups, finish cooling on rack.
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