Best Raspberry Coffee Time Muffin Recipes

Raspberry and Coffee Muffins image

Provided by ratherbeswimmin

Time 50m

Yield 12 muffins

Number Of Ingredients 11

2 tablespoons boiling water
2 tablespoons instant coffee granules
1 tablespoon milk
1/2 cup sweet butter, melted
3 tablespoons chopped hazelnuts
3 1/2 cups self-rising flour
1 1/3 cups superfine sugar
1 teaspoon baking soda
2 eggs, beaten
1 1/2 cups buttermilk
1 cup fresh raspberry

Steps:

Preheat oven to 400°; grease a 12-cup muffing pan.
In a small bowl, pour boiling water over the instant coffee; stir in the milk; set aside to cool.
In a mixing bowl, mix the hazelnuts, flour, sugar, and baking soda.
In a larger mixing bowl, beat the eggs and buttermilk with an electric mixer until combined, about 2-3 minutes.
Stir in the cooled coffee; add the flour mixture, stirring until nearly combined.
Gently fold in the raspberries.
Spoon batter into the prepared pan.
Bake for 18-20 minutes or until test done; remove from oven and cool for 5 minutes.
Serve immediately.

Nutrition Facts : Calories 328.7, Fat 10.5, SaturatedFat 5.5, Cholesterol 57, Sodium 613.9, Carbohydrate 52.8, Fiber 1.9, Sugar 24.4, Protein 6.3

Raspberry Muffins image

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

Starbucks Raspberry Muffins image

Provided by razra

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

2 tablespoons finely ground ground coffee
100 g butter
50 g pine nuts
1 tablespoon milk
400 g self raising flour
175 g golden caster sugar
1 teaspoon bicarbonate of soda
2 large eggs
284 ml buttermilk or 284 ml sour cream
225 -259 g fresh raspberries

Steps:

stir 2 tbsp boiling water into the coffee. Set aside for a few minutes Heat oven to 200C/fan180C/gas 6.
Cutout 12 x 10 cm squares of baking parchment (or use muffin cases).
melt the butter, use a little to brush the insides of a deep 12 hole muffin tin, and leave the rest of the butter to cool. Line the tin with the paper squares/paper cases.
Toast half the pine nuts. Strain the coffee and mix with the milk.
Mix the flour, toasted pine nuts, sugar and bicarb of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk,cooled butter and coffee. Stir this mix into the flour mixture until almost combined-it will only need a fir stirs and the mix will feel light and airy.
Tip in the raspberries, give a few more stirs to finish the mixing, but dont overbeat or the mix will toughen.
Spoon the mix into the muffin tins-they will be very full.
Scatter the rest of the pine nuts on top and bake for about 25 mins until risen and golden.Let them cool in the tin for a few mins, then move to a cooling rack.
Eat within 2 days.

Nutrition Facts : Calories 328, Fat 11.2, SaturatedFat 5, Cholesterol 54.2, Sodium 191.4, Carbohydrate 50.5, Fiber 2.5, Sugar 16.9, Protein 7.1