Ingredients
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1/2 cup unsalted butter, softened
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1/2 cup sugar
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1/2 cup light brown sugar, packed
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2 eggs
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1 3/4 cups all-purpose flour
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1 tablespoon baking powder
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1/4 teaspoon salt
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1/2 cup brewed coffee, strong
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1/3 cup milk
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2 teaspoons vanilla extract
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1/2 cup walnuts, chopped
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3/4 cup unsweetened dried shredded coconut
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1/4 teaspoon almond extract
Instructions
- Preheat oven to 375°F.
- Grease and flour 12 muffin cups, or use paper liners.
- In a large bowl, using electric mixer, cream the butter, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time.
- Sift the flour, baking powder and salt into a small bowl.
- Combine the coffee, milk, vanilla and almond extract in a small bowl.
- Alternately blend the coffee mixture and the flour mixture into the butter mixture.
- Stir in the nuts and coconut.
- Divide the batter among the 12 muffin cups.
- Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
- Cool 5 minutes on rack and remove from muffin tins and cool.