Espresso Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
24
- Ingredients
- 200 grams Pastry flour
- 50 grams grated Hazelnuts
- 1 Tbsp cocoa powder
- 1 ½ tsps Baking powder
- ½ tsp baking soda
- 1 egg
- 50 grams sugar
- 60 milliliters vegetable oil
- 50 grams Mocha flavored chocolate
- 100 milliliters cold Espresso
- 150 milliliters Buttermilk
- Ingredients
- 1 Mini muffin baking tin (24 wells)
- butter (or 24 Mini Baking Cups)
- Ingredients
- 125 grams Dark chocolate
- 24 Coffee bean
Preparation steps
1.
Mix the flour, hazelnuts, cocoa powder, baking powder and baking soda. Finely grate the chocolate.
2.
Mix the egg, sugar, oil, chocolate, espresso and buttermilk. Briefly mix the flour mixture into the egg mixture, until all ingredients are moist.
3.
Grease a muffin tin or line with paper cups. Pour the batter into the muffin tin. Bake for about 15 minutes at 180°C (approximately 350°F). Remove from the oven and let cool.
4.
Chop the chocolate. Melt the chopped chocolate over a hot water bath. Remove from the heat and let cool. Spread the chocolate over the muffins. Decorate each muffin with a coffee bean, let dry and serve.
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