Always check the labels of the products you use.
Method
- 1
Streusel. Pulse both sugars, the 45 g flour, cinnamon, 1 tsp espresso and the cold butter in the food processor until crumbly. Take out 6 tbsp for the middle ribbon, then add the pecans to the processor and pulse until roughly chopped; tip into a bowl.
- 2
Heat. Heat the oven to 190 °C (170 °C fan) and line the tin with cases.
- 3
Wet. Whisk the eggs, soured cream, vanilla and 1 tbsp espresso powder until the coffee has dissolved.
- 4
Rub. Pulse the 250 g flour, sugar, baking powder, salt and softened butter in the processor until it looks like damp sand. Tip into a large bowl and fold in the coffee mix until just combined; it will be thick.
- 5
Layer. Drop 1 tbsp batter into each case and sprinkle with half a tablespoon of the ribbon mix. Share the rest of the batter between the cases and cover with the pecan streusel, pressing it on lightly.
- 6
Bake. Bake 22-25 min, until golden and a skewer comes out free of raw batter.
- 7
Cool. Leave 15 min in the tin so the streusel firms up, then lift out.
Storage
Keep in an airtight box at room temperature for up to 2 days, or freeze for up to 1 month.
Caffeine · Free sugars
- Per serving: about 10 mg caffeine (serving: 1 of 12 servings). Source: 1 g instant coffee/espresso powder × USDA FDC SR Legacy #171893 (instant coffee powder, 3142 mg/100 g); 3 g instant coffee/espresso powder × USDA FDC SR Legacy #171893 (instant coffee powder, 3142 mg/100 g); divided by 12 servings.
- Scaling: making more servings does not change the caffeine in each serving; what counts is how many servings you drink in a day. 1 serving: 10 mg · 2 servings: 20 mg · 3 servings: 30 mg · 4 servings: 40 mg.
- General guideline: EFSA Scientific Opinion on the safety of caffeine (2015): for healthy adults, up to 200 mg in a single dose and up to 400 mg per day do not raise safety concerns. 1 serving = 3 % of 400 mg. EFSA
18.2 g per serving
36.4 % of the 50 g daily maximum · 72.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 12-hole muffin tin
- paper muffin cases
- food processor
- 2 mixing bowls
- balloon whisk
- rubber spatula
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 318 kcal |
| Protein | 4.6 g |
| Carbohydrate | 39.8 g |
| of which sugars | 19.2 g |
| of which free sugars | 18.2 g |
| Fat | 16 g |
| of which saturates | 7.7 g |
| Fibre | 1.3 g |
| Salt | 0.46 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
