Espresso Chocolate Streusel Muffins

If you're a coffee and chocolate lover, you'll absolutely love these as an afternoon pick me up!

Ingredients

    Yield: 12

    MUFFINS:

    • Melt 4 Tablespoons butter in a mug with 2 Tablespoons ground coffee added to it
    • 1 egg
    • ½ cup dark brown sugar
    • ½ tsp fine salt
    • 1 tablespoon espresso powder
    • 1 teaspoon unsweetened cocoa
    • ½ cup milk
    • 1 3/4 cups Pamela‘s Baking and Pancake Mix
    • ½ cup dark chocolate chips (semi sweet)

    TOPPING:

    • 3 cups frozen or fresh raspberries
    • ½ cup coconut sugar or other granulated sugar of choice
    • ¼ cup water
    • 3 tablespoons tapioca, arrowroot, or potato flour or starch
    • 3 tablespoons water
    • 1 12 oz package dairy-free white chocolate chips
    • 1 ½ cups frosting
    • Fresh raspberries to top, if desired
Directions

    MUFFINS:

    1. Preheat oven to 350
    2. In a medium sized bowl, add one egg, dark brown sugar, milk, slightly cooled butter & coffee mixture, Pamela’s Baking and Pancake Mix, salt, espresso powder, and unsweetened cocoa.
    3. Stir until just combined. Stir In chocolate chips.
    4. Once muffin cups have been filled, sprinkle approximately 2 teaspoons streusel over the top.
    5. Bake for 17-18 minutes or until a toothpick comes out clean.

    TOPPING:

    1. Preheat oven to 350

    © Pamela's Products, Inc.

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