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.

Read More

How to make Dark Muscovado Sugar Pound Cake

Dark Muscovado Sugar Pound Cake

Pound cake is a classic dessert and there is something comforting about its buttery, sweet simplicity. This recipe yields a dense, soft crumb and features the deep, rich flavor of dark muscovado sugar. The molasses-rich sugar lends color and flavor to an otherwise simple cake. Enjoy on its own, or perhaps with fruit compote on the side.

India Tree is a brand of muscovado that you will find in Whole Foods and well-stocked grocery stores. Combined with the large amount of sweet butter, it creates a pretty brown-sugar-colored cake that is filled with the sugar’s unique flavors.

Ingredients

• 2¼ cups sifted cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups (3 sticks) unsalted butter, at room temperature, cut in small pieces
• 1¾ cups firmly packed dark Muscovado sugar
• 1 teaspoon vanilla extract
• 8 large eggs, at room temperature
• Confectioners’ sugar, optional

Instruction

1. Position rack in middle of oven. Preheat oven to 325°F. Thoroughly butter a 9-cup decorative ring pan, taking care to coat the center tube as well, then lightly coat with flour, tapping out any excess.
2. Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
3. Beat butter on medium-high speed with flat paddle until creamy, about 3 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions beating until smooth on low-medium speed after each addition. Scrape batter into prepared pan.
4. Bake for about 40 to 50 minutes or until a bamboo skewer inserted in center shows a few moist crumbs.
5. Cool pan on rack until barely warm, then unmold onto cooling rack to cool completely. Dust cooled cake with confectioners’ sugar, if desired, before serving. Store at room temperature in airtight container for up to 3 days. May also be wrapped in plastic wrap and placed in zippered top bag and frozen for up to 1 month.

Read More