TWD

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 :)

TWD

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.

TWD

Thanks to Rhiani for hosting this week!  She’ll have the recipe on her site today or you can find it on page 15 of Baking: From My Home to Yours.