Warning: Lots of muffin recipes will be appearing on Fig & Cherry over the next month or so.
Will that be a problem with you? No, I didn’t think so!
I am currently working on creating eight different muffin flavour combinations for Vitasoy and will be revealing them all to you in the coming weeks. My neighbours absolutely love me right now because they get to be my tasters – but don’t get too jealous, they have to eat the stuff-ups too!
These rich coffee muffins, however, were one of the good batches. Flavoured with freshly brewed coffee, moistened with ground almonds and topped with a creamy mascarpone and boozy marsala icing (that’s frosting, for you lovely American readers), they are totally irresistible.
My hubby is an absolute coffee snob and he’s OK with me saying that for the purposes of this story. You see, when I was asked to review the new Nespresso Pixie coffee machine, he was more than a little excited.
Being able to make freshly brewed espresso coffee at home is very appealing to us, because although we love seeking out cafes that make a good flat white, there’s nothing like rolling out of bed and having a coffee right. that. minute. Especially if you have an adorable little baby girl waking you up several times during the night (every night).
The Nespresso Pixie is a super sexy design and really easy to use. The only downside (and it’s a big one) is that the coffee doesn’t really taste that great (sorry George Clooney!). According to my coffee snob hubby, it tastes only 10% better than instant coffee. Ouch.
I don’t know if I’d go that far, but it’s not like having cafe coffee at home, which is a shame. So instead of drinking the coffee, I used it in this muffin recipe with excellent results. Even hubby gobbled a few down.
Until next time, happy cooking!
Fig & Cherry received the Nespresso Pixie machine as a loan to review with thanks to Emma at Weber Shandwick.
Coffee muffins with mascarpone icing recipe
makes 12 small muffins
2 1/2 cups (350g) self raising flour
3/4 cup (110g) dark brown sugar
1/2 cup (140g) ground almonds / almond meal
1 egg, lightly beaten
1 cup (250ml) soy milk*
1/4 cup (60ml) freshly brewed coffee
125g butter, melted and cooled to room temperature
2 tablespoons marsala
250g mascarpone cheese
1/2 cup (60g) icing sugar / powdered sugar
2 tablespoons marsala (optional)
Coconut chips to garnish (optional)
1. Preheat the oven to 190C/375F. Grease a 12 hole muffin tin.
2. Pour the flour, sugar and almonds into a large mixing bowl and stir to combine. Make a well in the centre and add the egg, soy milk, coffee, melted butter and marsala.
3. Mix gently just until all ingredients are combined. Be careful not to over mix or the muffins will turn out chewy. Spoon mixture into the muffin holes.
4. Bake on the middle shelf for 22-25 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack while you make the icing.
5. In a separate bowl, add the mascarpone, icing sugar and marsala (if using) and beat with a wooden spoon until a soft spreading consistency. When the muffins are completely cool spoon the icing onto them and smooth with a spatula or knife. Decorate with coconut chips if you like.
* I used the Vitasoy soy milky brand. You can substitute regular cows milk if you prefer.