Pin it Moist, tender muffin bites infused with rich coffee flavor and studded with crunchy biscuit pieces, finished with a creamy coffee glaze. Perfect for breakfast or a sweet snack.
Every time I make these Coffee Cream Biscuit Muffin Bites, the aroma of freshly brewed coffee fills the kitchen and everyone eagerly awaits their turn to grab one as soon as they've cooled. They always disappear fast, whether I serve them for brunch or an afternoon treat.
Ingredients
- All-purpose flour: 1 ½ cups (190 g)
- Granulated sugar: ¾ cup (150 g)
- Baking powder: 1 ½ tsp
- Salt: ¼ tsp
- Whole milk: ½ cup (120 ml)
- Neutral oil (e.g., canola or sunflower): ⅓ cup (80 ml)
- Eggs: 2 large
- Instant coffee granules: 2 tbsp
- Vanilla extract: 1 tsp
- Crushed plain tea biscuits (e.g., Marie or Digestive): 1 cup (80 g)
- Powdered sugar: ½ cup (60 g)
- Strong brewed coffee (cooled): 1 tbsp
- Heavy cream: 1 tbsp
Instructions
- Prep muffin tin:
- Preheat oven to 350°F (175°C). Line mini muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Blend wet ingredients:
- In a separate bowl, dissolve instant coffee in milk. Add oil, eggs, and vanilla extract; whisk until smooth.
- Combine batter:
- Pour wet ingredients into dry ingredients and mix gently until just combined (do not overmix).
- Fold in biscuits:
- Fold in the crushed biscuits.
- Portion batter:
- Spoon batter evenly into prepared mini muffin wells, filling each about ¾ full.
- Bake:
- Bake 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze:
- For the glaze: In a small bowl, whisk together powdered sugar, brewed coffee, and cream until smooth. Drizzle over cooled muffin bites. Allow glaze to set before serving.
Pin it These muffin bites quickly became a favorite weekend treat in our family. Especially on rainy mornings, enjoying them together with a warm drink makes breakfast feel extra special.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, mini muffin tin, wire rack
Notes
For a mocha twist, add ¼ cup mini chocolate chips to the batter. Substitute digestive biscuits with graham crackers or vanilla wafers. Pair with a cup of espresso or cappuccino for a delightful treat.
Nutritional Information
Calories: 110, Total Fat: 4 g, Carbohydrates: 16 g, Protein: 2 g per muffin bite
Pin it Enjoy these muffin bites as a special breakfast treat or pack them for a sweet snack on the go.
Recipe Questions & Answers
- → How is the coffee flavor achieved?
Instant coffee is dissolved in milk and blended into the batter, resulting in a rich taste throughout each muffin bite.
- → Can another type of biscuit be used?
Yes, graham crackers or vanilla wafers can substitute digestive biscuits for a different flavor and texture.
- → How do you prevent dry muffin bites?
Avoid overmixing the batter and ensure not to overbake; this keeps the bites tender and moist.
- → Can these be made ahead?
Absolutely. Store cooled muffin bites in an airtight container for up to two days, or freeze for longer storage.
- → Is there a way to make these more chocolatey?
Add ¼ cup of mini chocolate chips to the batter for a delicious mocha-inspired variation.
- → What is the best way to serve these bites?
Serve with espresso or cappuccino for a balanced flavor experience, perfect for breakfast or as a sweet snack.