I’ve always said that the best way to say “I love you” is to do something special for a person. I usually turn myself inside out to cook an incredibly melting in the mouth dish. And it works! My husband always knows I love him, he feels it through my food.
I think, Coffee Vanilla Muffins are no exception. Make them to surprise your beloved one on a romantic date, bring them with the morning coffee to bed, present them in a small box to cheer up and show how much you care or simply wait for the next Valentine’s Day or any other occasion. In fact, there is no reason not to make these coffee vanilla muffins. Enough talking today. Let’s get down to the recipe that is, by the way, taken originally from Glamour magazine (Russian edition) and approved by me!
P.S.: check out my other chocolate recipe you will love – Chocolate Pudding Topped With Orange Purée. It definitely deserves the hype!
ALL PHOTOS by annuschka.com
Coffee Vanilla Muffins
- 1/3 cup skim milk
- 10 teaspoons sugar (make it less or use Stevia instead if you want)
- 1 stick vanilla (2,5 cm)
- 4 teaspoons freshly brewed coffee
- 2 eggs
- vegetable oil
- 60g dark chocolate
- 7 teaspoons natural yoghurt
- pecans or other nuts, almond and coconut shreds for decoration (up to your taste)
| 1. ||In a small saucepan mix together milk, 4 teaspoons sugar, vanilla pod and coffee. Warm up the mixture at a medium heat. Bring it to boil stirring from time to time. Then take out vanilla pod, scratch out the seeds and add them back to the mixture. |
| 2. ||In a separate bowl whisk together 1 yolk with 1 Tbsp hot coffee vanilla sauce and pour the mixture into the saucepan. Cook for a minute stirring. Take the saucepan away from the heat, let the sauce chill, cover it with plastic foil and leave in the fridge for a while. |
| 3. ||In a separate bowl whisk egg whites till they make a foam. Add 3 teaspoons sugar and keep whisking till the foam gets dense. In another bowl (I know, that's a lot of dishes to wash up in the end) whisk a yolk with 3 teaspoons sugar till you get a thick foam. |
| 4. ||Melt chocolate in a microwave. Add yoghurt, yolk and egg whites we've prepared before and mix well everything. Cover the bowl with plastic foil, let the mixture chill for an hour. |
| 5. ||Heat up the oven to 160°C. Grease a muffin pan (you'll need space for 4-6 muffins depending on the size/depth of your muffin pan). Fill the greased space with the chocolate batter. Bake for 12 minutes. Let muffins chill. Take them out of the muffin pan and decorate the top with coffee vanilla sauce (you better use a confectioner's decorating bag for that). You may add a pecan or some almond shreds on top of the coffee vanilla sauce. It's up to your fantasy and resources. |
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