Tuesdays With Dorie: Coffee Break MuffinsSeptember 21, 2010
This week, my fellow Tuesdays with Dorie bakers made Coffee Break Muffins. Muffins with coffee in them – what a great way to start the day!
Would you believe me if I told you that this chocolate-free recipe was selected by Rhiani of Chocoholic Anonymous? It would be easy to add chocolate to these, and I’m sure a lot of TWD bakers did.
What I did: I made the full recipe, baked ’em up in the evening, and brought them to work the next day.
How it went: Muffins are so easy! These were no exception to the “muffins are easy” theory.
How it tasted: I liked these a lot. They’re really tender, have just the right amount of cinnamon, and I don’t think they taste very much like coffee, despite all the coffee in them. My boss had one and liked it a lot and also didn’t think it tasted like coffee. We’re both coffee drinkers. My husband ate one and thought it was OK, but declared it an “adult” muffin and added that he likes “kid” muffins. Fair enough. He’s not a coffee drinker.
I must note that these have zero sex appeal. They have a good personality and sparkling sense of humor, but they need to draw some attention to themselves. While I don’t think they needed help in the flavor department, they may need a little help in the looks department. Maybe some cinnamon sugar? Perhaps a swirl of icing or chocolate? A feather boa? I brought these to work with the Peanut Butter Crisscross cookies, and the cookies were the star of the show. How can a plain brown muffin compete with a classic peanut butter cookie? I left early that day, but I’d bet money that the cookies disappeared long before the muffins. Ah, but I brought a few home, two of which are now tucked safely in my freezer waiting to brighten my morning someday soon.