This. These! I have been making these repeatedly the past 3 or so months (aside from my banana bread). A hybrid of blondie and muffin, you get devilishly chewy edges and a soft, plump, risen middle, bursting with coffee flavour. I have no excuse for a late post, I just really have been enjoying making these and not much else, unless you count a load of pasta dishes following by disappointment with HelloFresh. I used to be a big fan, but now, not as much. So haphazard kitchen experimentation it is.
The secret ingredient is the instant coffee powder– don’t scoff until you’ve tried it. It blends in so easily with the batter and melts in the oven, but you may get little specks of the stuff in the final thing, which only enhances the coffee narrative.
Coffee blondies, makes 6-7 muffins or one loaf of blondies
100g butter, at room temperature
50g light brown sugar
50g white sugar
1/2 tsp fine salt
110g plain flour
1 tsp instant coffee
1/2 tsp baking powder
Preheat your oven to 180C (350F) and prepare 6-7 muffin liners. Alternatively, grease a standard 9×5-inch loaf pan; you can use this mold for the same batter and its quantity.
In a medium bowl, whisk together the soft butter, sugars and salt using a strong metal whisk. Use a rubber spatula to help cream everything together. Once pale and fluffy, add the egg and whisk that in well. Then tip in the flour, baking powder and instant coffee. Use the rubber spatula to fold the dry ingredients into the wet.
Scoop large tablespoonfuls of batter into the muffin liners, or scrape everything into the loaf pan. Bake for 20 mins. Insert a wooden skewer into the centre after 20 minutes- if it comes out wet then bake for 3-5 more minutes, or until the skewer emerges again with moist crumbs. Let the muffin liners or loaf pan sit for 10 minutes on a cooling rack before cutting and serving. Best enjoyed alone with a cup of coffee. Perfect.