Cinnamon Muffins with Coffee Frosting
Recipe for cinnamon cake muffins with coffee frosting, - moist and utterly delicious.This recipe makes 12 muffins.
Servings 12 muffins
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
Instructions
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.