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Salted Honey Shaken Espresso Muffins
Panadería

Salted Honey Shaken Espresso Muffins

40 minPara 12Nutri-Score D€€
de @sophs.clean.eats1 importación0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • all-purpose flourCereales250 g
  • baking powderDespensa8 g
  • baking sodaDespensa3 g
  • fine sea saltEspecias3 g
  • instant espresso powderDespensa5 g
  • light brown sugar (packed)Despensa110 g
  • eggs (large)Lácteos2 piezas
  • plain Greek yogurtLácteos125 g
  • avocado oilDespensa80 ml
  • honeyDespensa85 ml
  • milkLácteos80 ml
  • vanilla extractDespensa7 ml
  • all-purpose flour (for the streusel)Cereales40 g
  • light brown sugar (packed, for the streusel)Despensa55 g
  • instant espresso powder (for the streusel)Despensa1 g
  • fine sea salt (pinch, for the streusel)Especias1 g
  • unsalted butter (melted)Lácteos35 g
  • flaky sea salt (for finishing)Especias2 g
  • honey (for a light drizzle)Despensa15 ml

por ración

Nutrición

173kcal

Carbohidratos
22 g
Proteínas
3 g
Grasas
8 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde para magdalenas
  • Bol ×2
  • Varillas
  • Horno

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 425°F and line a muffin pan with paper liners.
    Paso 1

  2. Make the espresso streusel

    • Combine the flour, brown sugar, instant espresso powder and fine sea salt in a bowl.
    • Add the melted butter and mix until clumps form.
    • Set aside.
    Paso 2

  3. Mix the dry ingredients

    • Whisk together the flour, baking powder, baking soda, fine sea salt and instant espresso powder in a large bowl.
    • Stir in the brown sugar.
    Paso 3

  4. Mix the wet ingredients

    • Whisk the eggs, Greek yogurt, avocado oil, honey, milk and vanilla extract in another bowl until smooth.
    Paso 4

  5. Combine the batter

    • Pour the wet ingredients into the dry ingredients.
    • Fold gently until just combined, without overmixing.
    Paso 5

  6. Fill and top the muffins

    • Divide the batter evenly among the muffin cups.
    • Sprinkle the espresso streusel generously over each muffin.
    Paso 6

  7. Bake the muffins

    • Bake at 425°F for 5 minutes.
    • Reduce the oven temperature to 350°F and bake for 12–15 minutes, until a toothpick comes out clean.
    Paso 7

  8. Finish and cool

    • Let the muffins cool in the pan for a few minutes, then transfer to a rack.
    • Finish with flaky sea salt and a very light drizzle of honey.
    Paso 8
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