12-14 raciones

Tiempo de preparación

15 minutos

Tiempo de cocción

20 minutos

Estos muffins son la merienda, o snack para media mañana. Hecho con espresso fresco para ese delicioso toque de café.


Cobertura de Streusel.

50g de margarina o mantequilla

50 g de harina con levadura

50 g de azúcar suave morena

2 cucharadas de avena colmadas


300 g de harina con levadura

1 cucharadita de levadura en polvo

150 g de azúcar en polvo

Pizca de sal

2 huevos grandes

180ml de leche semidesnatada

125 ml de aceite vegetal

70ml de expreso fuerte

Glaseado de café (opcional)

100 g de azúcar glas

3-4 cucharaditas de expreso frío


Preheat your oven to 180c, 160 fan, Gas 4. Line a 12 hole muffin tin with paper cases.

Make the streusel topping first. Place all the ingredients into a food processor or mini chopper and pulse until combined and starting to clump a little. Alternatively, you can do this by hand, rub the spread into the flour and oats, then stir in the sugar. Set aside.

Into a large mixing bowl, weigh out the flour, baking powder and sugar, add a pinch of salt and mix well to combine.

Using a measuring jug, add the eggs, milk, oil and espresso and whisk to combine.

Pour the wet ingredients onto the dry ingredients and mix together. Do not overmix, its ok for the mixture to be a little lumpy.

Fill each of the cases ½ to ¾ full, sprinkle over some of the streusel topping and bake in the hot oven for 20 minutes.

Remove from the oven and allow to cool on a wire rack, delicious eaten slightly warm.

If you would like to drizzle with some of icing, place the icing sugar and coffee into a small bowl or cup, mix until smooth.

Spoon a little over the cold cakes before allowing to set.