Start your Sunday with these beautiful, coffee-infused streusel muffins for brunch and relax before taking the plunge for yet another hectic day at work.



For the Muffin Batter

225g all purpose flour

1 tablespoon baking powder

70g caster sugar

150 ml full cream milk

2 eggs, room temperature

115g butter, melted

2 tablespoons instant coffee

1 tablespoon boiling water

50g chopped almonds

For the Streusel Topping

70g self raising flour

70g demerara sugar

2 tablespoons butter, cold

1 teaspoon ground mixed spice

1 tablespoon cold water


  • Preheat oven to 190 oC/375 oF. Lightly grease a 12-hole muffin pan and line with paper cups.
  • Sift flour and baking powder together into a large mixing bowl, then stir in the caster sugar.
  • Whisk milk, eggs, melted butter, coffee and boiling water and pour onto the dry ingredients.

  • Add the chopped almonds and mix lightly together. Spoon mixture into prepared muffin pan.
  • For the topping, mix flour and demerara sugar together in a bowl. Rub in butter with fingers.
  • Combine until the mixture resembles breadcrumbs. Sprinkle in mixed spice and cold water.

  • Bring the mixture together in loose crumbs. Sprinkle topping evenly over the muffins tops.
  • Bake in preheated oven for about 30 minutes. Cover with foil if topping browns too quickly.
  • Leave to cool in pan for 10 minutes. Remove and dust with icing sugar just before serving.