2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup finely chopped pecans
1/2 cup granulated sugar
6 tablespoons butter, chilled and coarsely grated
1 extra-large egg, beaten
1/2 cup milk
1/4 cup strong black coffee
1/3 sup all-purpose flour
2 tablespoons butter
1/4 cup chopped pecans
11/2 teaspoons instant coffee granules, finely ground
2 tablespoons raw sugar
- Preheat the oven to 400F. Line a 12 cup muffin pan with 12 muffin cups.
- Sift together the egg, milk, and coffee and stir into the dry ingredients. Mix lightly until just combined, being careful to avoid overbeating the mixture. Divide the batter among the muffin cups.
- To make the topping, put the flour in a bowl and rub in the butter to make fine crumbs. Stir in the nuts, coffee, and sugar. Sprinkle the streusel topping evenly over the muffins.
- Bake in the preheated oven for 20-25 minutes, or until risen, golden, and just firm to the touch. Cool for 5 minutes, then transfer to a wire rack and let cool completely.