Advertisement for Toppits.dk// In collaboration with Toppits I have made these moist, wonderfully tender cinnamon muffins with coffee frosting.
They are really easy to bake, and they turn out soft, fluffy and utterly delicious.
You can use classic muffin cases, or you can easily make your own from 3 sheets of baking paper, as I have done here. All you need to do is:
Measure out 4 squares on each sheet, – they should be 15×15 cm – so you end up with 12 squares in total from the 3 sheets of baking paper. Cut them out.
Fold each one in half, then in half again, so you end up with 12 small folded squares, – this is done to find the centre of each square.
Unfold all the pieces, then take one at a time and lay it over a hole in a metal muffin tin. The cross in the centre of the paper should sit roughly in the centre of the hole. Using a glass or similar, press the baking paper down into the hole, – and you have a neat muffin case. Continue until the tin is full.
The paper cases may creep up a little, – but they settle nicely into place once the batter is poured in.
Toppits Baking Paper is very easy to work with. The baking paper comes cut in sheets and has a non-stick surface combined with a non-slip underside, – so you can easily use it for all kinds of baking. The paper doesn’t slide around and the corners don’t curl up.
What’s more, Toppits Baking Paper is unbleached, compostable and sourced from sustainably managed forests, as well as 100% biodegradable – I love it.
Cinnamon Muffins with Coffee Frosting
Ingredients
Cinnamon muffins
- 200 g plain flour
- 100 g sugar (preferably unrefined cane sugar)
- 100 g soft light brown sugar (can be replaced with sugar – preferably unrefined cane sugar)
- 125 g butter
- 150 ml milk
- 3 eggs
- 1 1/2 tbsp ground cinnamon
- 2 tsp baking powder
- 1 tsp vanilla sugar
- 1 pinch salt
Coffee frosting
- 250 g icing sugar
- 150 g full-fat cream cheese (not light)
- 100 g softened butter
- 3 tbsp cold espresso
- 1 1/2 tbsp cocoa powder – unsweetened
Method
Cinnamon muffins
- Melt the butter in a small saucepan, turn off the heat and pour in the milk.
- Whisk the eggs and both types of sugar until pale, thick and fluffy.
- Mix all the dry ingredients in a bowl and sift half of them into the egg mixture. Fold in well.
- Pour in the butter and milk mixture and fold/stir it in thoroughly but gently.
- Sift the remaining dry ingredients into the batter and fold everything together well until you have a smooth batter with no lumps.
- Line a metal muffin tin with 12 paper cases and divide the batter between them, – fill to about 1 cm from the rim. I like to pour the batter straight from the bowl if it has a pouring lip; otherwise I transfer it to a piping bag. The batter is fairly runny, so do whatever you find easiest.
- Bake the muffins in a preheated oven on the middle shelf for about 18-22 min. at 180°C, conventional oven (top and bottom heat). If you like, insert a thin skewer or similar into the muffins, – if no batter clings to the skewer, the muffins are done.
- Lift the muffins out of the metal tin as soon as possible so they don’t turn damp from the steam. Take care not to burn yourself, though.
- Leave them to cool completely before topping with frosting.
Coffee frosting
- Beat the butter, icing sugar and cocoa powder together until creamy. At first it will look crumbly and separated, as if there isn’t enough butter, but keep beating – it will come together.
- Then beat the cream cheese thoroughly into the buttercream and add the espresso last.
- Transfer the coffee frosting to a piping bag fitted with a large star nozzle and pipe it onto the cooled muffins.Scatter with colourful sprinkles, if you like.
- Serve straight away, – or keep the muffins in the fridge until serving. Take them out about 15-20 min. before serving so they lose their chill.
Nutrition
Premium
Hej. Har du oplevet at dejen kan skille når du skal til at putte den i formene??
Hej Sandra
Nej det har jeg aldrig prøvet – kan smørret måske have været for varmt? 🙂
Warm wishes, Dianna
Hej
Hvis man skal bruge opskriften i en springform hvilke størrelse springform ville du så anbefalde?
Hej Josephine
Uhh det vil jeg være nødt til selv at prøve af, ingen jeg tør give et svar på det 🙂
Warm wishes, Dianna
Kan sige jeg har fundet ud af det passer til en 22 CM springform og ca. 35-40 min afhængig af ovnen selv! ved ca. samme varme
Hvornår skal man putte kakao i og hvilken type kakao er det?
Hej Julie
Åhh, – det skal blot piskes i sammen med flormelis – har rettet det i opskriften.
Og det er usødet kakao 🙂
Warm wishes, Dianna
Jeg glæder mig til at prøve at lave dem! Har du nogle gode råd ift. at opbevare dem længst muligt, idet 12 muffins til 2 personer er lidt mange
Hej Julie
Altså selve kagen kan godt blive lidt mere tæt når den kommer på køl, – men af hensyn til frostingen, så skal den altså på køl.
Så jeg vil anbefale at opbevare dem på køl, og så tage dem ud en halv times tid inden de skal spises 🙂
Alternativt kan kagerne opbevares ved stuetemperatur i en tætlukket beholder, – og så kan cremen opbevares i en skål i køleskabet. Så kan kagerne løbende toppes som de bliver spist 🙂
Warm wishes, Dianna