What is Dalgona Coffee?
So is it worth the hype?
Making Dalgona coffee
Dalgona muffins? What’s that?
So is this complicated?
Not in the least. These muffins are actually amazing because they hardly take any effort (apart from beating the coffee) and minimal ingredients
- Baking Powder & Baking Soda
You begin by beating the coffee with the sugar and water and setting this aside. The batter is made separately using the yogurt, oil, flour, and leavening agents and then divided into two portions. One portion is used as the bottom (white layer) while the beaten coffee is added to the remaining batter which then becomes the top (brown) layer. This glorious batter is then baked till the muffins develop their muffin tops and the aroma of the coffee evades the entire space and envelops your olfactory senses.
Instant coffee powder works best for beating into a whipped consistency. However you could use other kinds too that have small granules and can be whipped up similiarly.
A hand beater or blender is highly recommended to do this. But I’ve also seen loads of people do it with a hand whisk and while it takes longer, it does eventually happen.
Can these muffins be frosted?
Yes if frosting is the way you must go then sure, you can, but by themselves the muffins are delicious and don’t require anything as such. Also remember, it’s not a cupcake and as you may noticed on the blog, I do fall on the muffin side more than the cupcake. Some of my other eggless muffin recipes on the blog you must check out
- Double chocolate chunk
- Rum and raisin
- Strawberry chocolate-chip
- Oats Blueberry muffins
- Carrot Cake Muffins
I add some chocolate chips to the muffins before baking because – why not? You can just as easily add chopped nuts or chocolate chunks to this recipe. Walnuts and almonds specially work fantastic with the coffee. You could even add cocoa powder to the batter (replace 15g of the flour with cocoa) if you want a chocolate base.
These eggless dalgona coffee muffins can be stored for upto 6 days without any trouble. Just wrap each muffin individually in cling wrap, place in an airtight box and refrigerate. This helps prevent loss of moisture and keeps the muffins from going too dry. So go on and try these today and tell me how you liked them!
What other food trends should I experiment with?
Tell me here and if i pick the one you suggest, I’ll give you a shout-out – —- https://www.instagram.com/
Eggless Dalgona Coffee Muffins
For the Dalgona Coffee Mixture
- 1 tbsp Instant Coffee Powder
- 1 tbsp Castor Sugar
- 1 tbsp Water
For the Batter
- 1 cup All-Purpose Flour (140g)
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ⅓ cup Yogurt/Thick Curd (80g)
- ½ cup Castor Sugar (100g)
- ¼ cup Oil (60ml)
- 1 tsp Vanilla Extract
- 2 tbsp Milk (30ml)
- Line a muffin mould with liners or grease well. Pre-heat the oven to 180 degree C.
- For the Dalgona Coffee
- In a bowl, take coffee, sugar and water and start beating (using a blender or hand beater) till the mixture starts turning pale and a little foamy. Stop when you have a light and almost white foamy beaten coffee.
- For the Batter
- In another bowl, whisk together the yogurt, sugar, oil and vanilla extract. Sieve in the flour, baking powder, and baking soda and whisk well till combined. Add the milk and fold everything well together till you have a smooth batter.
- Remove ⅓ of the batter in a different bowl and set aside. This will be the bottom layer (white layer) of your muffin.
- To the rest of the batter, add the beaten coffee and gently fold it in.
- In each muffin mould, add a tbsp the plain batter (without coffee) and then on top, the batter that has the dalgona coffee mixed in. Top with chocolate chips.
- Bake for 15-18 minutes or untill a skewer inserted into the center comes out clean.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide