Christmas morning coffee and pecan crumble muffins
Karen Burns-Booth serves up some tempting, and very simple, Christmas morning breakfast snacks in the form of these coffee and pecan muffins. You can prepare the ingredients the night before to save time, if preferred.
Ingredients
Muffins
- 150g of self-raising flour
- 1 tsp baking powder
- 1 tbsp of cocoa powder
- 150g of soft brown sugar
- 1 tbsp of espresso coffee , mixed with 1 tbsp hot water
- 3 eggs , beaten
- 100g of butter , melted
- 1 tsp red food colouring, (optional)
Crumble topping
- 90g of plain flour
- 50g of butter
- 50g of caster sugar
- 50g of pecan nuts, chopped
Method
1
Preheat oven to 180°C/gas mark 4
2
Line a 12-hole muffin tin with paper cases. Make the crumble mixture by rubbing the butter into the flour until it resembles breadcrumbs, then add the sugar and chopped pecans – set aside
3
Place all of the dry ingredients into a large bowl and then add the wet ingredients – mix well but do not over mix – it’s perfectly fine for the batter to be lumpy
4
Spoon the batter into the paper cases. Sprinkle the crumble mixture over the top and bake in the pre-heated oven for 20 minutes until the muffins are well risen and the crumble topping is golden-brown
5
Remove from the oven and allow to cool before eating. Best eaten on the same day. These muffins can be frozen – just defrost overnight and reheat in a warm oven before serving
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Christmas morning coffee and pecan crumble muffins
