Hazelnut & Coffee Muffins

If you love coffee, you should definitely try these muffins.  Taking a bite of one of these little goodies is like walking into a warm and cozy coffee shop.  As a self-professed coffee nut, these are one of my favorite "grown up" treats!

2 TB instant coffee powder
2 TB boiling water
1 heaping cup of chopped hazelnuts
2 cups flour
1 TB baking powder
1/8 tsp salt
heaping 1/2 cup firmly packed brown sugar
2 large eggs
1 cup buttermilk
6 TB melted, cooled butter

Directions:

Preheat the oven to 400 degrees Farenheit.

Grease a 12 cup muffin pan or line with muffin paper liners.

Put the coffee powder and boiling water in a cup and stir until dissolved.  Set aside to cool.

Finely chop 2/3 cup of the hazelnuts and coarsely chop the remaining nuts.  Sift together the flour, baking soda and salt into a large bowl.  Stir in the sugar and finely chopped hazelnuts.

Lightly beat the eggs in a bowl, and then beat in the buttermilk, cooled butter and cooled coffee mix.

Make a well in the center of the dry ingredients and pour in the liquids.  Stir gently until combined; do not overmix.

Spoon the batter into the muffin tin.  Scatter the reserved chopped hazelnuts over the top of each muffin.

Bake in the preheated oven for about 20 minutes, or until well risen, golden brown and firm to the touch.

Let the muffins cool in the pan for 5 minutes and then serve or transfer to a wire rack to cool completely.

Note: The muffins will be more dense then fluffy

Recipe from 1 Mix, 100 Muffins