Raspberry and Coffee Muffins

Total Time
50mins
Prep 30 mins
Cook 20 mins

A fruity-nutty muffin

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

Super delicious. Interestingly, I just came across the same recipe in a book on muffins, translated to Dutch...

Jakob T. May 11, 2015

Great muffins Swimmin. I wish the coffee taste came thru better at first, but the next day it was a bit stronger. Thanks for the recipe and I"m glad I tagged because of my love for raspberries and coffee and of course anything muffins. Made for March's photoforum CoffeeKlatch~

CoffeeB March 25, 2008

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