Espresso Streusel Coffee Cake Muffins
Inspired by techniques from America's Test Kitchen.
Soured-cream muffins with espresso in the crumb, a cinnamon-coffee ribbon and a pecan streusel top.
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Method
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Equipment
- 12-hole muffin tin
- paper muffin cases
- food processor
- 2 mixing bowls
- balloon whisk
- rubber spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 318 kcal |
| Protein | 4.6 g |
| Carbohydrate | 39.8 g |
| of which sugars | 19.2 g |
| of which free sugars | 18.2 g |
| Fat | 16 g |
| of which saturates | 7.7 g |
| Fibre | 1.3 g |
| Salt | 0.46 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Streusel
- 60 g granulated sugar
- 60 g light brown sugar
- 45 g plain flour
- 2 tsp ground cinnamon
- 1 tsp instant espresso powder
- 50 g cold unsalted butter, diced
- 50 g pecans
Muffins
- 2 large eggs
- 240 g soured cream
- 1½ tsp vanilla
- 1 tbsp instant espresso powder
- 250 g plain flour
- 100 g granulated sugar
- 1 tbsp baking powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 70 g unsalted butter, softened and diced
- 1
Streusel. Pulse both sugars, the 45 g flour, cinnamon, 1 tsp espresso and the cold butter in the food processor until crumbly. Take out 6 tbsp for the middle ribbon, then add the pecans to the processor and pulse until roughly chopped; tip into a bowl.
- 2
Heat. Heat the oven to 190 °C (170 °C fan) and line the tin with cases.
- 3
Wet. Whisk the eggs, soured cream, vanilla and 1 tbsp espresso powder until the coffee has dissolved.
- 4
Rub. Pulse the 250 g flour, sugar, baking powder, salt and softened butter in the processor until it looks like damp sand. Tip into a large bowl and fold in the coffee mix until just combined; it will be thick.
- 5
Layer. Drop 1 tbsp batter into each case and sprinkle with half a tablespoon of the ribbon mix. Share the rest of the batter between the cases and cover with the pecan streusel, pressing it on lightly.
- 6
Bake. Bake 22-25 min, until golden and a skewer comes out free of raw batter.
- 7
Cool. Leave 15 min in the tin so the streusel firms up, then lift out.
Storage
Keep in an airtight box at room temperature for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
