Espresso Caramel Muffins

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These Espresso Caramel Muffins are super moist, perfectly tender, and contain no eggs. Loaded with crunchy walnuts and finished with a homemade streusel topping, these muffins are full of flavor!

Prep Time10

Cook Time20

Course: Dessert

Keyword: caramel, espresso, muffins, walnuts

Servings:

Calories: 364kcal

Ingredients

250 g cake flour (2 cups)
2½ tsp. baking powder
¼ tsp. salt
60 mL vegetable oil (¼ cup)
50 g granulated sugar (¼ cup)
3 tbsp. espresso freshly brewed (divided into 2 + 1 tbsp.)
180 g plain, low-fat Greek yogurt or any other low-fat yogurt (¾ cup)
80 mL milk semi-skimmed, whole, or plant based (¼ cup + 1 tbsp.)
140 g caramel store-bought, such as Carnation (approx. ½ cup)
80 g walnuts coarsely crushed (optional) (approx. ½ cup)

Streusel Topping

2 tbsp. unsalted butter melted
1 tbsp. granulated sugar
1 tbsp. brown sugar
2-4 tbsp. AP flour

Instructions

Preheat oven to 220°C (428F) and line a muffin pan with muffin liners.
Place caramel in a medium-sized bowl. Stir in 1 tbsp. espresso until smooth. If the mixture is too thick, heat in a microwave for 10-15 seconds.
Sift and mix dry ingredients (flour, baking powder, salt) and set aside.
Place oil and sugar in a large bowl of a stand mixer fitted with the paddle attachment (you can also use a hand-held electric mixer) and mix until combined.
Add 2 tbsp. espresso and greek yogurt and mix for 1-2 minutes.
Add dry ingredients, alternating with milk, in two additions and mix until just combined. Do not overmix.
Fold in walnuts using a spatula. Fold in around ⅔ of the caramel-espresso mixture.
To assemble the muffins, Place 1 tbsp. of batter at the bottom of each muffin liner. Add 1 tsp. of remaining caramel mixture, and top with another tablespoon of muffin batter. Use a chopstick or wooden skewer to swirl each muffin in a "figure-of-8" motion. Repeat for the remaining batter.
Sprinkle 1-2 tsp. of streusel topping on each muffin.
To make the streusel topping: melt butter in a microwave-safe bowl. Stir in brown and granulated sugar. Add flour slowly, stirring continuously until a crumbly mixture forms.
Bake muffins for 7-8 minutes at 220°C (428F), then lower the oven temperature to 175°C (350F) without opening the oven and bake for a further 8-12 minutes until muffin tops are golden brown and a toothpick inserted into the center comes out clean.
Allow to cool for 5 minutes in muffin pan, then transfer to a wire rack to finish cooling.

Nutrition