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Salted Honey Shaken Espresso Muffins
Bakkerij

Salted Honey Shaken Espresso Muffins

40 minVoor 12Nutri-Score D€€
van @sophs.clean.eats1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • all-purpose flourGranen250 g
  • baking powderVoorraadkast8 g
  • baking sodaVoorraadkast3 g
  • fine sea saltKruiden en specerijen3 g
  • instant espresso powderVoorraadkast5 g
  • light brown sugar (packed)Voorraadkast110 g
  • eggs (large)Zuivel2 stukken
  • plain Greek yogurtZuivel125 g
  • avocado oilVoorraadkast80 ml
  • honeyVoorraadkast85 ml
  • milkZuivel80 ml
  • vanilla extractVoorraadkast7 ml
  • all-purpose flour (for the streusel)Granen40 g
  • light brown sugar (packed, for the streusel)Voorraadkast55 g
  • instant espresso powder (for the streusel)Voorraadkast1 g
  • fine sea salt (pinch, for the streusel)Kruiden en specerijen1 g
  • unsalted butter (melted)Zuivel35 g
  • flaky sea salt (for finishing)Kruiden en specerijen2 g
  • honey (for a light drizzle)Voorraadkast15 ml

per portie

Voedingswaarden

173kcal

Koolhydraten
22 g
Eiwitten
3 g
Vetten
8 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Muffinvorm
  • Mengkom ×2
  • Garde
  • Oven

stap voor stap

Bereiding

  1. Preheat the oven

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

  4. Mix the wet ingredients

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

  5. Combine the batter

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

  6. Fill and top the muffins

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