Tuesday, April 24, 2018

Coffee Shop Doughnut Muffins and New Release News from Cleo Coyle






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SHOT IN THE DARK! 



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Okay, now I'm hungry...



A Note from Cleo 


Tender and sweet, these muffins are dusted with cinnamon sugar and one bite will remind you of an old-fashioned cake doughnut, the kind you might order at a diner counter with a hot cuppa joe. 

These babies are always on the menu at our fictional Village Blend, the century-old Greenwich Village coffee shop that serves as the setting for our Coffeehouse Mysteries...



Visit our online coffeehouse:
CoffeehouseMystery.com

Since our amateur sleuth Clare bakes them for her customers, these Doughnut Muffins would be a fantastic treat for a book club meeting. Served with coffee or tea, these melt-in-your-mouth treats will make your discussion of Clare Cosi's latest case even more cozy. 


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news on our fall release in the
Haunted Bookshop Mysteries



 Cleo's Coffee Shop 
Doughnut Muffins 

Makes 12 standard-size muffins 

For the batter:

12 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs, lightly beaten with fork
1 cup whole milk 
2-½ cups all-purpose flour
2-½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground nutmeg

For the cinnamon-sugar topping:

½ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Step 1—Prep your oven and pan: First preheat your oven to 350° F. This recipe should be made in a standard muffin or cupcake pan. Because it bakes up nice-sized muffins with generous tops, lightly spray the tops of your standard muffin pans with non-stick cooking spray. This will prevent the tops from sticking to the pan. Line the muffin cups with paper holders.

Step 2—Make the batter: Using an electric mixer, cream the butter and sugar until fluffy. Add in the eggs and milk and continue mixing. Stop the mixer. Sift in the flour, baking powder, baking soda, salt, and nutmeg and mix only enough to combine ingredients. Batter will be thick. Do not over mix at this stage or you will develop the gluten in the flour and toughen the muffins.


Step 3—Bake: Using two tablespoons (one to scoop, the other to scrape in the thick batter), fill each cup to the top, dividing any remaining batter among the 12 cups.


Bake for 20-25 min­utes, or until the muffin tops spring back lightly when touched and a toothpick inserted in the center of a muffin comes out clean. After a few minutes out of the oven, remove muffins from the pan and cool on a wire rack. (Muffins that remain long in a hot pan may end up steaming, and the bottoms may become tough.)



Step 4—Finish with cinnamon-sugar topping: Mix together the sugar and cinnamon in a shallow bowl. Melt the butter, brush it lightly over the muffin tops...



Roll the buttery tops in the bowl of cinnamon-sugar.








🍩 

To download this recipe
in a free PDF that you
can print, save, or
share, 
click here.



Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author
of 
The Coffeehouse Mysteries 


Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.



Our NEW Coffeehouse Mystery!


Mystery Pick of the Month! --Library Journal
*

Amazon * B&N

IndieBound * BAM

*

"A gripping and entertaining mystery"
--Library Journal (Starred Review) 
*
"Penetrating insights" --Kirkus Reviews 
*
"Sure to delight" --Publishers Weekly



🍴

This culinary mystery includes
25 delicious recipes! To get the
Free Recipe Guide, 
click here.

Click for the Free Recipe Guide
to Shot in the Dark!



The writing is done.

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