Coffee Sambuca Muffins
Italians love coffee and my Coffee Sambuca Muffins are a great way to end a meal. They are luscious enough to serve as a dessert for your guests. Add a little creativity to present them, such as berries, cream or some ice cream. Your guest will ask you which bakery these came from and want seconds.
Sambuca and Italians
Growing up in an Italian household, it was very common to have Sambuca with coffee or as a liqueur with some coffee beans and maybe even lit up. As kids, we loved watching the blue flame, but we loved the smell of the anise flavour. Most people use Sambuca in coffee, but did you know that you can make other cocktails with it? Here are some simple cocktail recipes for Sambuca http://www.drinksmixer.com/cat/2317/
Pouring in the coffee an Sambuca to the beaten eggs.The Sambuca makes this recipe very aromatic and flavourful.
I make a well in the dry ingredients and pour in the wet; stir enough to mix.
The batter is nice and fluffy. Ready for the muffin tin.
The espresso beans placed and now I dust with sugar and cinnamon.
Peaking in the oven at these beauties.
Served with a shot of Sambuca.
Coffee Sambuca Muffins
The pleasure of coffee and Sambuca comes to muffins.
Ingredients
- 1/4 cup brewed and cooled espresso
- 2 1/4 cups flour
- 1 tbsp baking powder
- 1/8 tsp salt
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 3/4 cup milk
- 1/3 cup melted and cooled butter
- 1/3 cup Sambuca
- 1/4 cup sugar
- 12 whole coffee beans
Instructions
-
Set oven to 400 F.
Line a 12 cup muffin pan.
Make your espresso and let it cool. You can also use 2 tbsp instant espresso in 1/4 cup boiling water if you don't want to brew espresso.
Sift the flour, baking powder and salt in one large bow.
Stir in the brown sugar.
Beat the eggs in another bowl.
Add, milk, butter, coffee and the Sambuca.
Pour into the dry ingredients stirring gently, just until combined. Do not overmix.
Spoon the batter into the muffin cups.
Sprinkle with some of the sugar.
Place one whole coffee bean in the centre of each muffin.
Bake in the preheated oven for 18-20 minutes.
Muffins should be well risen, golden and firm when touched.
Let them cook on a wire rack.
Recipe Notes
This batter is quite dense. If you like less density add another 1/2 cup of milk to the recipe or 1/2 cup of Greek Yogurt.
How should i store muffins?
I like to store my muffins in a sealed container. Store in a single layer. I line the bottom with parchment paper and put paper towel over the top layer. This alleviates moisture, of course they never last long at my house.
I have also frozen these muffins using a plastic bag and single, flat layer.
Mine taste great but they dont look as pretty as yours. Mine didnt split nice & cant see the sugar top. Mine look boring!! Waaahhh! I did thin batter like u suggested… mayb i overmixed? Also First time my eggs sort of cooked in the bowl I guess because the espresso and butter wasn’t cold enough? So I started over & added those things last separately into the dry ingredients? Did that caused me to over mix?
Hi Angela, Yes over mixing causes the air bubbles in the batter to burst and leads to cracked tops and holes inside the muffins. Always have your ingredients at room temperature. Let me know if you have any other questions.
Hi Renata
I am making the muffins now and just realized that the recipe calls for milk. How much milk?
3/4 cup milk. I just updated the recipe and thanks.