+
4 (72)

Best Recipes, Breakfasts

Sweet Butter’s coffee doughnut muffins

Sweet Butter’s coffee doughnut muffins
Anne Cusack / Los Angeles Times

Dear SOS: I had the best muffin I've ever had in my life at Sweet Butter in Sherman Oaks. It was a coffee doughnut muffin. I thought I had had good muffins before, but this was like the best cappuccino ... Read more

Total time: 1 hour | Makes 2 dozen muffins
  • 4 cups (17 ounces) flour
  • 1 tablespoons plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 to 3 tablespoons espresso powder, divided
  • 3/4 cup plus 2 tablespoons prepared coffee
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (3 sticks) softened butter, plus ¾ to 1 cup (1 1/2 to 2 sticks) melted butter, divided
  • 3 1/2 cups (24 1/2 ounces) sugar, divided
  • 4 eggs

Step 1Heat the oven to 350 degrees and grease 2 (12-cup) muffin pans or tins.

Step 2In a large bowl, whisk together the flour, baking powder, salt and 1 tablespoon espresso powder. In a separate bowl or large measuring cup, combine the coffee, buttermilk and vanilla. Set aside.

Step 3In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together 1 1/2 cups softened butter with 2 cups (14 ounces) sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before adding another.

Step 4Gently beat the flour and coffee mixtures into the butter mixture, alternating between wet and dry, one-third of each at a time. Scrape down the sides of the bowl as needed to make sure all of the ingredients are properly mixed.

Step 5Divide the batter among each of the greased muffin cups, filling each approximately two-thirds to three-fourths of the way full. Place the pan in the oven and bake until the muffins have risen and a toothpick inserted comes out clean, 20 to 30 minutes. Rotate the pan halfway through for even baking. Remove the muffins and cool completely.

Step 6Meanwhile, in a medium bowl, combine the remaining 1 1/2 cups (10 1/2 ounces) sugar and 1 to 2 tablespoons espresso powder. Brush the cooled muffins on all sides with the melted butter, then roll in the sugar/espresso powder mixture. Serve immediately.


HAVE YOU TRIED


Smashed fries
Smashed fries

Corn and brown butter bread pudding
Corn and brown butter bread pudding

Lavender-lemon poundcake
Lavender-lemon poundcake

Zucchini Casserole
Zucchini Casserole

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Best Recipes

Salvadoran chicken tamales
Grilled brined halibut with vine-ripened tomato salad
Dandelion green and Christmas lima bean tacos
Water Grill cheesecake