Saturday, February 11, 2012
reviews for this recipe, others will tell you about all the wonderful things about this recipe. My two cents are that these muffins will overbake and dry out easily so don't overbake them! I learned my lesson; these will go into the oven for 14 minutes and no longer than that. They will finish baking from the residual heat. These muffins are soft and tender but sturdy enough to be classified as a muffin and not a cupcake. What I love about this recipe is that I increased the instant coffee granules and the vanilla extract both by an additional 1.5 teaspoon (see the modified recipe below) and the flavor was beyond amazing. Because the coffee is so strong, the muffins are not overly sweet! I made the recipe with and without chocolate chips and I think the ones sans chocolate are fantastic! That's probably because I don't eat chocolate for breakfast :) I also strongly recommend using a food scale to measure out the flour because the approximation listed for 9 ounces of flour is supposedly equivalent to 2 cups of flour. But the density of your flour is dependent on the humidity in the environment in which your flour is stored. For me, it turned out that 3/4 cups of all-purpose flour weighed 9 ounces and not 2 cups worth as the original recipe stated. The batter for this muffin recipe will be very thick too!