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Salted Honey Shaken Espresso Muffins
Boulangerie

Salted Honey Shaken Espresso Muffins

40 minPour 12Nutri-Score D€€
par @sophs.clean.eats1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • all-purpose flourCéréales250 g
  • baking powderÉpicerie8 g
  • baking sodaÉpicerie3 g
  • fine sea saltÉpices3 g
  • instant espresso powderÉpicerie5 g
  • light brown sugar (packed)Épicerie110 g
  • eggs (large)Produits laitiers2 morceaux
  • plain Greek yogurtProduits laitiers125 g
  • avocado oilÉpicerie80 ml
  • honeyÉpicerie85 ml
  • milkProduits laitiers80 ml
  • vanilla extractÉpicerie7 ml
  • all-purpose flour (for the streusel)Céréales40 g
  • light brown sugar (packed, for the streusel)Épicerie55 g
  • instant espresso powder (for the streusel)Épicerie1 g
  • fine sea salt (pinch, for the streusel)Épices1 g
  • unsalted butter (melted)Produits laitiers35 g
  • flaky sea salt (for finishing)Épices2 g
  • honey (for a light drizzle)Épicerie15 ml

par portion

Nutrition

173kcal

Glucides
22 g
Protéines
3 g
Lipides
8 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à muffins
  • Saladier ×2
  • Fouet
  • Four

pas à pas

Préparation

  1. Preheat the oven

    • Preheat the oven to 425°F and line a muffin pan with paper liners.
    Étape 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.
    Étape 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.
    Étape 3

  4. Mix the wet ingredients

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

  5. Combine the batter

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

  6. Fill and top the muffins

    • Divide the batter evenly among the muffin cups.
    • Sprinkle the espresso streusel generously over each muffin.
    Étape 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.
    Étape 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.
    Étape 8
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