- 1 NESCAFÉ DOLCE GUSTO Cortado Espresso Macchiato capsule, brewed according to package directions (2.7 fl. oz.)
- 1/2 cup sliced almonds, toasted
- 1/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup butter, cut into pieces, at room temperature
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup light or regular sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons butter, melted (optional)
PREHEAT oven to 350° F. Spray a mini muffin pan with cooking spray.
PLACE almonds, brown sugar and cinnamon in food processor; cover. Process until the almonds are finely ground. Transfer mixture to a medium bowl.
ADD flour, granulated sugar and salt to food processor; process until combined. Sprinkle ½ cup butter evenly over flour mixture and process until the butter is the size of peas. Remove 1 cup of flour mixture; stir into reserved brown sugar mixture to make the streusel. Set aside ¾ cup streusel for the batter and the remaining portion for the coating.
ADD baking powder, baking soda and remaining flour mixture to food processor and process until combined.
WHISK together sour cream, espresso, egg and vanilla extract; add to flour mixture. Process until batter is just moistened. Add reserved ¾ cup streusel to batter; process just until incorporated.
SCOOP about 1 rounded tablespoon batter into each prepared mini muffin cup (a small cookie scoop works well for this).
BAKE for 20 minutes or until wooden pick inserted in muffin comes out with crumbs clinging to it. Cool in pan on wire rack for a few minutes.
BRUSH or dip tops (or all sides) of donut holes in melted butter to lightly coat; roll in reserved streusel coating.
NOTE: The melted butter is optional. You can also spray very lightly with water or nonstick cooking spray.