Coffee & Walnut Muffin Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly. Place a rack in the center of the oven.

Brew coffee

Brew a strong 1/2 cup of Guatemalan dark roast (use about double strength compared to regular brew). Allow to cool slightly to warm; you need 1/2 cup for the batter and 1 tablespoon reserved if making the glaze.

Chop walnuts coarsely so pieces remain noticeable in the muffin (reserve a tablespoon or two for topping).

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl or large measuring cup, whisk the melted butter, vegetable oil, eggs, milk, Greek yogurt (or sour cream), brewed coffee, and vanilla extract until smooth and homogeneous.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined. Do not overmix; some streaks of flour are fine. Overmixing will make muffins tough.

Fold in 3/4 cup of the chopped walnuts, distributing them evenly through the batter.

Using an ice cream scoop or large spoon, divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.

Sprinkle the tops with the reserved chopped walnuts, then evenly distribute the light brown sugar and optional coarse sugar over the tops for a slightly crunchy finish.

Bake in the preheated oven for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning if your oven has hot spots.

Remove muffins from oven and allow them to sit in the tin for 5 minutes, then transfer to a wire rack to cool completely for glazing (if using) or to warm serving.

While the muffins cool, make the glaze: sift the powdered sugar into a small bowl. Add 1 tablespoon cooled brewed Guatemalan coffee and 1/4 teaspoon vanilla. Whisk until smooth. Add an extra 1/2 teaspoon coffee only if needed to reach a thick but pourable consistency.

When muffins are cool or slightly warm, drizzle glaze over the tops with a spoon or fork. Allow glaze to set about 15 minutes before serving.

Serve muffins warm or at room temperature. Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat briefly in a 325°F (160°C) oven for 5–7 minutes or in a microwave for 10–15 seconds to restore warmth.