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Prep time: 15 minutes

Cook time: 20-25 minutes

Servings: 12 muffins

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Ingredients

For the Muffins:

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2 ½ cups all-purpose flour

½ cup granulated sugar

¼ cup light brown sugar, packed

2 tablespoons instant espresso powder (or instant coffee granules)

3 tablespoons boiling water

1 cup whole milk, at room temperature

⅓ cup plain Greek yogurt (or sour cream), at room temperature

2 large eggs, at room temperature

100 g (½ cup) unsalted butter, melted and slightly cooled

1 tsp vanilla extract

1 tsp almond extract

1 ½ tsp baking powder

½ tsp baking soda

½ tsp fine salt

½ cup dark chocolate chips (optional)

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For the Almond Topping:

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⅓ cup flaked or sliced almonds

2 tablespoons turbinado sugar (or granulated sugar)

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a regular 12-hole muffin pan with paper liners or grease the pan well.

2. Dissolve Espresso: In a small bowl, whisk the instant espresso powder with the boiling water until dissolved. Set aside to cool slightly.

3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, both sugars, baking powder, baking soda, and salt until well combined.

4. Mix Wet Ingredients: In a separate medium bowl, whisk together the cooled espresso mixture, milk, eggs, yogurt, melted butter, vanilla extract, and almond extract until everything is well combined.

5. Combine Wet and Dry: Pour the liquid mixture into the dry ingredients. Gently fold and mix using a spatula just until incorporated and no pockets of flour remain. Be careful not to overmix the batter, as this will result in tough muffins. Fold in the chocolate chips now, if using.

6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, filling them nearly to the top.

7. Add Topping: Sprinkle the flaked or sliced almonds and turbinado sugar generously over the top of each muffin.

8. Bake: Bake at 425°F (220°C) for 5 minutes.

9. Reduce Heat and Continue Baking: After the first 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Cool: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy these fluffy, flavorful muffins for breakfast or as a treat with your coffee! Store in an airtight container at room temperature for 3-4 days