Kahlua and Cream Muffins

If you have a bottle of Kahlua in your pantry, in your liqueur cabinet, anywhere else for that matter, go make this muffins. These are really good, when eaten straight out of the oven, well, almost straight out, let it cool for 5 minutes or so, then eat! 

The smell of the Kahlua and the coffee is a delight. It is not overpowering strong, but light and strong enough for the wonderful aroma of coffee and Kahlua mixed together. Before baking, the top is sprinkle with some heavy cream and a little demerara sugar, I use light brown sugar as I do not have demerara sugar. I can almost smell the cream during baking, or rather, because I know that there is cream in the muffins and in the topping!

Even my son, who was watching the telly, came into the kitchen and asked me what is the wonderful smell that I'm baking, he says, smells like coffee. He has my nose, yup, definitely! As in the case of my hubby, for crying out loud, gave one muffin for him to try, and he says he can't smell the coffee! I asked him jokingly "are you having a cold, or has your nose gone on a holiday!!",   :)  He! He! 

As can be seen on the top of the muffin, the white speckled effect of the cream.  

This is really good with a cup of coffee, with cream. As with most muffins, eat it while it is still very warm. It is still very good eaten at room temperature. I had this for my breakfast this morning with a cup of hot coffee and the flavours of the coffee and Kahlua seems to mature overnight and tastes really good.  Make this just in time for tea or breakfast. It is so easy and simple that by the time the muffins are placed into the oven for baking, it will be ready by the time you finished up your washing and made yourself a cup of coffee! Just on time to sit back and relax, reward yourself after all the 'hard work' with a warm delicious muffin and a cup of hot coffee. 

It is really soft, moist and full of coffee flavour. Very good!

I'm sharing this with Sweets For A Saturday over at Sweet As Sugar Cookies

Kahlua and Cream Muffins

(adapted from "Mad About Muffins" by Diana Bonaparte)

Makes 12 muffins

300gm/10-1/2 oz plain (all-purpose) flour
1 tbsp baking powder
1/8 tsp salt
5gm/1 tbsp instant coffee powder or granules
170gm/6 oz light muscovado sugar (I use light brown sugar)
2 eggs
100gm/3-1/2 oz Kahlua coffee liqueur
190gm/6-3/4 oz double (heavy) cream
1 tsp vanilla essence (extract)
100gm/3-1/2 oz butter

For The Topping :
100gm / 3-1/2oz double (heavy) cream
30gm / 1 oz demerara sugar (I use light brown sugar)

1. Preheat the oven to 200C/400F/gas 6/fan oven 180C. Grease and flour 12 muffin tin sections or line with paper liners.
2. Sift the dry ingredients into a large bowl, using a spoon to push the coffee and light muscovado sugar through the sieve (strainer).
3. Combine the eggs, Kahlua, double cream and vanilla in a medium-sized bowl and mix well with a fork. Try not to thicken the cream. Melt the butter in a small bowl in the microwave or in a small saucepan.
4. Add all the wet ingredients to the dry ingredients and gently fold together with a large metal spoon until just moistened.
5. Spoon the batter into the prepared muffin tin.
6. Spoon double cream over the muffins (about 1/2 tbsp each), then sprinkle with demerara sugar.
7. Bake for 20-23 minutes until well risen and golden and the tops of the spring back when gently pressed.
8. Transfer to a wire rack to cool a little before eating.