Baking Dessert

Affogato muffins in coffee sugar

Name: Affogato muffins in coffee sugar recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 2 cups (300g) self-raising flour, sifted; 750ml vanilla ice cream, softened; 2/3 cup (165ml) sunflower oil; 1 egg, lightly beaten; 150g caster sugar; 3 tsp instant coffee granules, crushed; Espresso, to serve

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by Phoebe Wood

May 01, 2017

This batter is inspired by a three-ingredient dessert bread recipe by Matt Preston. It sounds kooky to use ice cream in it, but it ends up creating a light, fluffy muffin with very few ingredients. You’ll need a 12-hole muffin pan for this recipe.

2 cups (300g) self-raising flour, sifted
750ml vanilla ice cream, softened
2/3 cup (165ml) sunflower oil
1 egg, lightly beaten
150g caster sugar
3 tsp instant coffee granules, crushed
Espresso, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole muffin pan.
2.

Place flour in a large bowl. Whisk the ice cream, oil and egg in a separate bowl to combine, then add to flour and fold through to combine. Spoon batter into prepared muffin holes. Bake for 20 minutes, or until a skewer inserted in the centre comes out clean.
3.

Place the sugar and coffee in a bowl. While muffins are still warm, toss in sugar mixture to coat. Serve with espresso.