This week’s Tuesdays with Dorie was selected by Rhiani of Chocoholic Anonymous: coffee-break muffins. Here’s the thing…I don’t drink coffee – ever. We don’t even own a coffee pot at our house. Growing up I remember seeing my mom and my grandparents drink coffee all the time and I remember thinking that someday, when I was an adult, I too would drink coffee. It didn’t happen when I went to college, and even though everyone told me I’d become a coffee drinker in law school, it didn’t happen then either. At this point I think it’s safe to say I’ll never like coffee 🙂
That said, I do usually enjoy coffee-flavored treats (coffee ice cream is one of my favorites!) so I definitely wanted to try these muffins. Dorie uses coffee rather than milk to moisten the muffins and also includes espresso powder to impart even more coffee flavor. I always have espresso powder on hand but like I said, no coffee pot here, so my muffins didn’t include the cup of coffee. I made half of the recipe and ended up with six muffins, which baked very quickly – about 12 minutes rather than the 20 the recipe suggests. For some reason I substituted water (rather than milk) for the coffee in my muffins and as a result, they were lacking in flavor a bit. Totally my fault and next time I’ll probably use milk and also add chocolate chips to the recipe. The texture of the muffins was perfectly moist and tender, definitely a keeper.