Mocha Liqueur Muffin 2

If you don't have a muffin tin, double up the paper cases (2 inside each other) so they stand more securely.

A quick sifting removes lumps and gives the muffins a finer texture.

The ingredients should preferably be at room temperature so they combine more easily.

Don't overmix, otherwise the muffins will become dense rather than fluffy.

Fill the cases only about two-thirds full so the muffins don't overflow while baking.

Toothpick test: if no raw batter sticks to a wooden skewer, they're done.

This allows them to settle and makes them less likely to break when removing them.

The rack lets moisture escape, preventing the tops from becoming sticky.

For mocha, try powdered sugar, a coffee glaze or a dusting of cocoa.