Servings: Makes 12 muffins
Ingredients 1/3 cup raisins1 cup hot, strong-brewed coffee2 1/2 cups all-purpose flour1/2 cup plus 3 tablespoons sugar1 tablespoon baking powder1/2 teaspoon cinnamon1/2 teaspoon kosher salt1 cup milk8 tablespoons (1 stick) unsalted butter , melted1 large egg1 1/2 teaspoons vanilla1 teaspoon instant espresso granules or instant coffee1/2 cup chopped walnuts
In a medium bowl, combine raisins and hot coffee; allow to steep 30 minutes. Strain out liquid; set raisins aside.
Preheat oven to 400°. In a large bowl, combine flour, 1/2 cup sugar, baking powder, cinnamon, and salt. In another bowl, whisk together milk, butter, egg, vanilla, and coffee granules until blended. Add to flour mixture along with strained raisins and walnuts. Mix with a spatula until just blended, taking care not to overmix.
Spoon batter into 12 paper-lined muffin cups. Sprinkle with remaining 3 Tbsp. sugar. Bake until a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes. Serve warm straight from pan.