Bank holidays are not days for effort. So they’re not days for complex recipes either. If you’re possibly recovering from the night before, or looking to perk up an otherwise damp evening, try these coffee infused muffins with a rich, indulgent frosting.
Coffee and Walnut Muffins
- 125g unsalted butter
- 50ml strong black coffee, cooled (fresh espresso preferred)
- 2 eggs
- 140g self raising flour
- 125g golden caster sugar
- ¼ tsp baking powder
- ½ tsp vanilla extract
- 40g chopped walnuts
- 100g icing sugar
- 150ml double cream
- 100g mascarpone
- 12 hole muffin tin, or any sized deep muffin tin
- oven preheated to 180º celsius (fan 160º)
This is one of those one bowl recipes so throw the softened butter, flour, sugar, baking powder, vanilla essence and eggs into a medium bowl, pour in half of the espresso and blend with an electric whisk until combined. Once things are looking pretty consistent, throw in the finely chopped walnuts and fold together. Decant the cake mixture into your muffin cases and bake for 20 minutes in the oven until golden brown. Allow to cool before tackling the frosting.
Things always get a little messy when working with icing sugar, so brace yourself! In a medium bowl, whisk the double cream gently (don’t whisk too hard), then add in the mascarpone, icing sugar, and remaining coffee and continue whisking until smooth. This can go grainy either from whisking too much or having too much liquid from the coffee, so don’t worry if it’s not perfect, as there’s a lot riding against you! With a palette knife, smooth a generous portion over the cooled muffins and scoff.