These killer espresso coffee cake mini muffins are a coffee lovers dream!
Cakey, a little sweet, and loaded with espresso, they’re great for breakfast or a mid afternoon snack.
The fact that they’re bite sized makes them even better!
For the muffins:
- 1 cup milk
- 1 tbsp finely ground espresso
- 2 cups flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 packet vanillina, or 1 tsp vanilla extract
- 6 tbsp butter, melted
- 1 double shot of espresso, or approximately 1/4 cup liquid espresso
- 1 egg
For the streusel:
- 1/3 cup flour
- 1/4 cup brown sugar
- 2 tbsp butter, melted
- 1/8 tsp finely ground espresso
Preheat the oven to 400 degrees and prepare your mini muffin pans.
I use a brand that doesn’t require greasing or liners but prep your pans as you normally would.
In a small bowl add the milk and espresso grounds and set aside.
In a separate medium bowl mix together the flour, granulated sugar, brown sugar, salt, baking powder and vanillina.
Add the melted butter and double shot of espresso and mix into the dry ingredients.
Next add the egg and the milk with espresso grounds and mix until well incorporated.
For the streusel, mix together all of the ingredients in a small bowl.
Spoon the batter into the muffin pans, filling each cup almost to the top.
Finish each one with a small amount of the streusel mixture.
Bake in preheated oven for approximately 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
Cool on a cooling rack.
These also freeze really well and thaw fairly quickly, making them handy for pre-made breakfast muffins or snacks.
Source and picture Monte Nero