Coffee and Butter Muffins with Coffee Cream Topping

Morning pastries rarely make room for quiet drama, but these coffee and butter muffins arrive with layers, contrasts, and a slow-building aroma that refuses to be ignored. They have a soft, enriched dough, a hidden butter center, and a bold coffee cream piped on top, to create a bakery-style treat that feels carefully crafted rather than rushed.

The starter paste gives the crumb an extra tender structure, while the coffee topping adds depth without overpowering sweetness. These muffins are ideal for breakfast spreads and afternoon breaks.

What Are Coffee and Butter Muffins?

Coffee and butter muffins are yeast-raised muffins inspired by enriched bread dough rather than classic quick-bread batters. They use a milk-and-flour starter to improve softness, much like tangzhong-style doughs found in Asian baking. Each muffin is shaped around a small piece of butter, which melts gently as it bakes, adding richness from the inside out. The finishing touch is a coffee-infused cream, giving the muffins their signature look and flavor.

Pro Tips for the Best Coffee and Butter Muffins

• Whisk the starter constantly while heating to avoid lumps and ensure a smooth paste that blends easily into the dough.
• Add the butter gradually during kneading so that the dough absorbs it properly and becomes elastic, rather than greasy.
• Make sure the dough doubles fully during the first rise, as under-proofed dough will bake dense instead of light.
• Pipe the coffee cream gently and avoid overloading because too much topping can weigh the muffins down as they bake.

Frequently Asked Questions

Why is a starter paste used in this recipe?

The starter paste helps lock moisture into the dough, resulting in a softer crumb. It also improves the overall structure, making the muffins fluffy rather than bread-like.

Can I make these muffins without coffee?

Yes, the coffee cream can be replaced with a vanilla or cocoa-based topping if preferred. Simply omit the coffee and add vanilla extract or cocoa powder to the cream mixture. This makes them more suitable for children or non-coffee drinkers.

Why is butter placed inside the dough balls?

This technique keeps the muffins moist even after cooling. It also adds a subtle layered effect when you tear one open. Make sure the butter is cold so it doesn’t leak during shaping.

How to Store Coffee and Butter Muffins

Yes, you can prepare them a day in advance and store them at room temperature for up to two days. If kept longer, transfer them to the refrigerator, where they will last up to five days. Avoid leaving them uncovered, as the dough can dry out quickly.

How to Make Coffee and Butter Muffins

Step 1

Step 1

In a saucepan, over high heat, add milk, water, flour, and whisk until the mixture thickens into a sticky paste. Remove from the heat and let it cool completely before using.

In a saucepan, over high heat, add milk, water, flour, and whisk until the mixture thickens into a sticky paste. Remove from the heat and let it cool completely before using.

Step 2

Step 2

In a large bowl, whisk together the flour, sugar, yeast, and salt.

In a large bowl, whisk together the flour, sugar, yeast, and salt.

Step 3

Step 3

Add the milk and egg, mixing until a dough begins to form, and knead by hand.

Add the milk and egg, mixing until a dough begins to form, and knead by hand.

Step 4

Step 4

Add the butter and continue kneading.

Add the butter and continue kneading.

Step 5

Step 5

Cover with cling film and let it rise for about 2 hours, or until doubled in size.

Cover with cling film and let it rise for about 2 hours, or until doubled in size.

Step 6

Step 6

Punch down the risen dough to release excess gas and transfer it to the work surface. Divide it into 8 pieces, flatten each slightly, and place a small piece of butter in the center.

Punch down the risen dough to release excess gas and transfer it to the work surface. Divide it into 8 pieces, flatten each slightly, and place a small piece of butter in the center.

Step 7

Step 7

Line a muffin tray with paper cups and place the dough balls inside. Cover and let them rise for 1 hour, allowing them to puff up and fill the cups.

Seal the dough well and shape each into a smooth ball.

Step 8

Step 8

While the dough rises, dissolve the instant coffee in water in a small bowl.

Line a muffin tray with paper cups and place the dough balls inside. Cover and let them rise for 1 hour, allowing them to puff up and fill the cups.

Step 9

Step 9

After about 45 minutes of the second rise, gently pipe the coffee cream onto the top of each muffin.

While the dough rises, dissolve the instant coffee in water in a small bowl.

Step 10

Step 10

Bake in a preheated oven at 180°C/360°F for 25 minutes.

In another bowl, mix the butter, sugar, and egg until combined.

Step 11

Step 11

Remove from the oven and serve.

Add in the dissolved coffee and flour, stir, and transfer to a piping bag.

Step 12

Step 12

After about 45 minutes of the second rise, gently pipe the coffee cream onto the top of each muffin.

Step 13

Step 13

Bake in a preheated oven at 180°C/360°F for 25 minutes.

Step 14

Step 14

Remove from the oven and serve.