Espresso Crumb Muffins

Ingredients

• 40 g toffee chocolate (chocolate toffees)
• 1 tsp espresso powder
• 4 tbsp milk
• 20 g Dark chocolate
• 190 g flour
• 105 g brown sugar, soft butter per batch
• 2 eggs (medium size)
• 1 tsp Baking powder
• 50 g ground almonds
• fat (and ground almonds for the cups)

Instructions

1. 1.

   Cut the chocolate toffees into small pieces. Stir espresso into warm milk. Grate chocolate finely for the crumbs. Mix 40 g flour, 30 g sugar, 30 g soft butter and grated chocolate into a crumbly dough, fold in the toffees, chill.

2. 2.

   Cream 75 g soft butter and 75 g sugar. Add eggs one at a time. Combine 150 g flour, baking powder and almonds. Alternately stir in the prepared milk mixture.

3. 3.

   Grease small porcelain muffin cups (size of paper cufflinks) and dust with ground almonds. Fill with dough, sprinkle crumbs on top. Bake in preheated oven (electric: 175 °C / gas: level 2) for about 25 minutes.