Coffee Cake Muffins (Version-2)

In my previous post, I said I hate coffee for two reasons: 1) it makes me palpitate; and 2) it wakes me up. Two hours after finishing that coffee cupcake, I decided on a third reason: I’m acidic. I swore I’m not having coffee again (except of course in chocolate cakes).

But today I found myself baking coffee cupcakes again. Reviewing the recipe from Bosh, I discovered that I made a couple of stupid mistakes:

  • The original recipe calls for self-raising flour. In my excitement, I missed the self-raising part. Thus the absence of a raising agent.
  • I forgot to reduce the amount of flour. Because whole wheat flour absorbs more liquid, 3/4 cup of it should be substituted for a cup of its refined counterpart.

In addition, I discovered that each unfrosted muffin contains a whopping 280 calories! And I doused fudge on Every. Single. Muffin. To add insult to the injury I ate two. And it was breakfast.

Horrible.

And so, as if it could undo the damage, I decided to make another batch. This time, it will be fluffy (I thought if I made it fluffy I could halve the recipe and still have 12 muffins) and lower in the calorie department.

I also decided that this time, I will take my time preparing the ingredients. Here’s the step by step account:

First, I cleaned the entire work area and prepared only the necessary equipment and ingredients. I prepped my muffin tin, too. By necessary I meant the oven, one mixing bowl, 1/4-cup measuring cup and measuring spoons. Seriously that is everything you need. This is Tip 1. Clear the clutter, clear your mind.

Next, I preheated the oven to 180 degrees Celsius (356 degrees Fahrenheit). A pastry chef in the nutrition club I joined before decided to go vegan made me purchase an oven thermometer. It was the best decision I’ve made in my entire life. Tip 2: Buy an oven thermometer.

In connection with that, it’s really important to preheat your oven. That makes the difference between success and favor. That’s Tip 3.

Then, I made my self-raising whole wheat flour. I measured 140 grams of whole wheat flour and added in 1 1/4 teaspoons of baking powder and 1/2 teaspoon salt. From this mixture I measured 3/4 cup. This is Tip 4, or how to make your own self-raising whole wheat flour. Hahaha. Courtesy of Food Network.

Tip 5 is scooping ingredients into the measuring cups using a spoon. Scooping directly with your measuring cups may result in you getting more that what you need.

The next I did was to measure everything before I start mixing the ingredients. This is a very easy cake recipe with just five ingredients and does not require mixing the dry and wet separately.

Because I don’t have a food processor, I mixed the ingredients by hand. Tip 6: do not overmix. Then, I spooned the batter into the lined muffin tin. Since I expected that the cake will rise during baking, I just filled them halfway. (Plus I intented them to be small to halve the calories so…) Gently tap the tin on the table to get rid of air bubbles.

Once the oven reached the desired temperature, I popped the tin into the oven and patiently waited. Yesterday’s recipe had a baking time of 20 minutes but since this recipe is just half of that, I estimated the baking time to be 12 to 15 minutes.

Since these are muffins, you can tell the cakes are done when cracks form on top but they still look moist. Tip 7 comes from baking goddess Anna Olson: it’s better to slightly underbake than slightly overbake. Using the toothpick test, I removed the cakes from the oven at 14 minutes.

Now here’s Tip 8: Cool the muffins in the tin for just a few minutes, then transfer them to a cooling rack. Leaving it even a tad longer in the tin continues the baking through residual heat, risking overbaking.

The muffins turned out this way:

Observations:

  1. The muffins did not rise as much as I wanted. I wanted them to double but that’s stretching it too far, right?
  2. The coffee flavor was really pronounced this time. Unlike the first version, which tasted more like sugar, this tasted like black coffee.
  3. They definitely are cupcakes, not muffins. Hahaha. Truth is the tops are ugly. (None of the beautiful cracks I was aiming for.) They definitely need frosting but I didn’t care for the extra calories.

All in all, I am pleased with how these muffins turned out.

Healthy Coffee Cake Muffins

Ingredients:

  • 3/4 cup whole wheat flour  (measure from mixture of 1 cup flour plus 1 1/4 tsp baking powder and 1/4-1/2 tsp salt)
  • 1/2 cup muscovado sugar, lightly packed
  • 2.5 tbsp fine coffee powder, decaffeinated (I used Nescafe instant) – you can use less coffee is you want a subtler flavor
  • 6 tbsp cup soymilk
  • 1/4 cup cup oil

Directions:

  1. Preheat oven to 180 degrees Celsius. Line muffin tin with 12 liners.
  2. Mix together all ingredients and divide batter into muffin liners.
  3. Bake at preheated oven for 12-14 minutes.
  4. Cool on a rack.
  5. Eat.

So there you go. Try it and tell me what you think! Happy vegan baking!

P.S. Francis’ verdict:

Q: Regardless of the calorie count, which muffin do you prefer?

A: I prefer this one.

Q: How many of these will you eat without feeling guilty?

A: 5

I so love this man.