SERVES 12 PEOPLE
Coffee Muffins with Streusel Topping
Topped with a crunchy crumble made of hazelnuts & spiced with cinnamon, these sweet coffee muffins pair perfectly with your favourite mug of NESCAFÉ.
Prep: 20 minutes. Cook: 25-30 minutes
What you need
- For the streusel topping:
- 25g Demerara sugar
- 25g unsalted butter or reduced fat butter spread, very cold
- 25g plain flour
- ½tsp cinnamon
- Chopped hazelnuts (optional)
- For the coffee muffins:
- 400g self-raising flour
- 175g light brown soft sugar
- 1tsp bicarbonate of soda
- 2 large eggs, at room temperature
- 300g half fat crème fraiche (contains milk)
- 2-3tbsp NESCAFÉ Original, dissolved in 2tbsp boiling water
- 4tbsp skimmed milk
- 100g butter, melted and cooled
- Required equipment
- 12 hole muffin tray
- 12 muffin liners
- Allergens in this recipe: Flour, Nuts, Milk, Eggs
Equipment
- 12 hole muffin tray
Create It!
STEP ONE & TWO
(1) Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Place the muffin cases into the tray.
(2) Put all the ingredients for the streusel topping, except hazelnuts, into a food processor and pulse to make coarse crumbs. Stir in the hazelnuts if using. Refrigerate until ready to use.
STEP THREE & FOUR
(3) In a large bowl, mix together the flour, sugar and bicarbonate of soda. In another bowl or food mixer, beat the eggs and mix in the crème fraiche, cooled butter, coffee and milk.
(4) Stir the wet mix into the flour mix, until just combined. It should drop slowly from the beater; if dry, add a little more milk.
STEP FIVE
(5) Divide the batter between the 12 cases, filling about half way. Sprinkle the streusel mixture on top and bake for 25-30 minutes, or until well risen and a skewer comes out clean.
Nutrition
Per Portion
Each portion contains:
-
Energy
1372 kJ
327 kcal
16%
-
Fat
13.7g
20%
-
Saturates
7.6g
38%
-
Sugars
17.9g
20%
-
Salt
0.70g
12%
of an adult's Reference Intake*
Energy per 100g: 1496 kJ / 357 kcal
*Reference Intake of an average adult (8400 kJ / 2000 kcal)
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