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Medaglia d'Oro Espresso Streusel Muffins

Ready In: 50 minutes Servings: 12 muffins
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  2. 1/3 cup all-purpose flour
  3. 1/4 cup firmly packed brown sugar
  4. 1/4 teaspoon ground cinnamon
  5. 1/8 teaspoon salt
  6. 1/4 cup chopped pecans
  7. 3 tablespoons butter, softened
  9. 2 cups all-purpose flour
  10. 1 tablespoon baking powder
  11. 1/2 teaspoon ground cinnamon
  12. 1/2 teaspoon salt
  13. 1/3 cup firmly packed brown sugar
  14. 1/3 cup sugar
  15. 1 tablespoon Medaglia d'Oro® Instant Espresso Coffee, dissolved in 1/2 cup warm water
  16. 1/2 cup milk
  17. 1 large egg
  18. 1 teaspoon vanilla extract
  19. 6 tablespoons butter, melted


  1. HEAT oven to 400°F. Line 12 muffin cups with paper baking cups.
  2. For Streusel Topping: MIX flour, brown sugar, cinnamon, salt and pecans in small bowl until combined. Add butter. Mix until crumbly.
  3. For Muffins: COMBINE flour, baking powder, cinnamon, salt, brown sugar and sugar in large bowl. Mix espresso mixture, milk, egg, vanilla and melted butter in small bowl until blended. Pour milk mixture into flour mixture. Stir until moistened. Divide batter evenly into prepared muffin cups. Crumble and evenly distribute streusel over batter.
  4. BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes.

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