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Sweet Butter’s coffee doughnut muffins

Time 1 hour
Yields Makes 2 dozen muffins
Sweet Butter’s coffee doughnut muffins
(Anne Cusack / Los Angeles Times)
1

Heat the oven to 350 degrees and grease 2 (12-cup) muffin pans or tins.

2

In a large bowl, whisk together the flour, baking powder, salt and 1 tablespoon espresso powder. In a separate bowl or large measuring cup, combine the coffee, buttermilk and vanilla. Set aside.

3

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together 1 1/2 cups softened butter with 2 cups (14 ounces) sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before adding another.

4

Gently beat the flour and coffee mixtures into the butter mixture, alternating between wet and dry, one-third of each at a time. Scrape down the sides of the bowl as needed to make sure all of the ingredients are properly mixed.

5

Divide the batter among each of the greased muffin cups, filling each approximately two-thirds to three-fourths of the way full. Place the pan in the oven and bake until the muffins have risen and a toothpick inserted comes out clean, 20 to 30 minutes. Rotate the pan halfway through for even baking. Remove the muffins and cool completely.

6

Meanwhile, in a medium bowl, combine the remaining 1 1/2 cups (10 1/2 ounces) sugar and 1 to 2 tablespoons espresso powder. Brush the cooled muffins on all sides with the melted butter, then roll in the sugar/espresso powder mixture. Serve immediately.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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