Christmas Coffee and Pecan Muffins Recipe

45 minutes



  • 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


Preheat oven to 180°C/gas mark 4
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
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
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
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