Coffee Cream Muffins

Muffins are cooked with milk, and butter cream – with the addition of instant coffee.

Ingredients

For muffins:

Flour – 120 g
White sugar – 70 g
Brown sugar – 70 g
Baking powder – 1.5 teaspoon.
A pinch of salt
Unsalted butter at room temperature – 40 g
Milk – 120 g
Vanilla extract – 1 teaspoon
Medium egg (lightly beaten) – 1 pc.
*

For the cream:

Unsalted butter (softened) – 150 g
Powdered sugar – 300 g
Instant coffee in granules – 1 teaspoon.
Milk – 1 teaspoon.

Directions

Turn on the oven to preheat to 170 degrees. Line 12 muffin tins with paper rosettes (can be oiled).
In a large bowl, combine flour, all sugar, baking powder, salt, and butter, beat with a mixer on low speed until smooth.
Combine 120 grams of milk, vanilla extract, and egg in a separate bowl beat gently with a fork. Add this mass to the flour mixture and mix well.
Fill prepared molds with dough and place in a preheated oven. Bake muffins for about 20 minutes, until a clean wooden stick, is punctured. Remove the finished muffins from the oven, allow to cool at room temperature, and then remove the products from the molds.
In the meantime, prepare the cream. Dilute granulated coffee with a few drops of boiled water to form a pasty mass. Beat the softened butter with a mixer on a slow speed until fluffy. Add powdered sugar, coffee paste, and a teaspoon of milk to the oil mixture. Beat the cream first at a slow speed and then gradually increase to maximum (beat for about 10 minutes in total).
Apply the cream to the cooled muffins with a syringe or a regular teaspoon.

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