How to make Espresso-Fig Muffins

Espresso-Fig Muffins

Add some sophistication to your morning menu with these muffins made with espresso powder, hazelnuts and figs.

Ingredients

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted and cooled
• ⅔ cup firmly packed light brown sugar
• 1 tablespoon instant espresso powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• ½ cup skinned and chopped hazelnuts
• 1 cup dried figs, stemmed and finely chopped

Instructions

1. Position rack in center of oven. Preheat the oven to 375°F. Spray a 12-cup muffin tin with nonstick cooking spray.
2. In a medium bowl, combine the flour, baking powder and salt.
3. In a large bowl, whisk together the cooled melted butter, brown sugar, espresso powder, eggs and vanilla until smooth. Slowly whisk in milk in a large bowl. With a wooden spoon, stir in the flour mixture until just combined. Stir in the hazelnuts and figs.
4. Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let them cool in the pan for 5 minutes, invert them onto a wire rack and then turn them right side up to cool completely.
5. Espresso-Fig Muffins will keep in an airtight container at room temperature for up to 2 days. Or wrap individually in plastic wrap and keep in a zipper-lock bag in the freezer for up to 1 month.

Tips

• Espresso powder can clump up in the pantry once it has been opened. That’s why it’s best to add it to batter with the wet ingredients, whisking well until it is fully dissolved.

•  Check out our recommendations for peeling hazelnuts.