We’re working our way through British chef and baking empress Lorraine Pascale’s new book, A Lighter Way To Bake. If you’re itching to break out the stand mixer, go forth without guilt. These coffee-infused muffins are the perfect partner for your hot drink of choice.

I’m not a huge fan of coffee in a cup, but love the taste in cookies, muffins and cakes. These are less weighty than your average coffee-shop muffin, but are still stuffed with loads of flavor. I trawled my local supermarket looking for camp coffee essence, which is a brilliant thing to have, but could not find it. Instead, I used coffee granules in hot water to give these cappuccino muffins just the flavor they need.

Reprinted with permission from A Lighter Way To Bake