# What You'll Need:
→ Muffin Batter
01 - 1 ½ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon salt
05 - ½ cup whole milk
06 - ⅓ cup neutral oil, such as canola or sunflower
07 - 2 large eggs
08 - 2 tablespoons instant coffee granules
09 - 1 teaspoon vanilla extract
10 - 1 cup crushed plain tea biscuits, such as Marie or Digestive
→ Coffee Cream Glaze
11 - ½ cup powdered sugar
12 - 1 tablespoon strong brewed coffee, cooled
13 - 1 tablespoon heavy cream
# Directions:
01 - Preheat the oven to 350°F. Line a mini muffin tin with paper liners or lightly grease each cavity.
02 - Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
03 - In a separate bowl, dissolve the instant coffee granules in whole milk. Add the neutral oil, eggs, and vanilla extract, then whisk until the mixture is smooth.
04 - Pour the wet ingredients into the bowl with dry ingredients. Stir gently until just incorporated, avoiding overmixing.
05 - Gently fold the crushed tea biscuits into the batter.
06 - Divide the batter evenly among the mini muffin wells, filling each about three-quarters full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled.
08 - In a small bowl, whisk together powdered sugar, brewed coffee, and heavy cream until smooth.
09 - Drizzle the coffee cream glaze over the cooled muffin bites. Permit the glaze to set before serving.
