Raspberry and Coffee Muffins

READY IN: 50mins
Recipe by ratherbeswimmin'

A fruity-nutty muffin

Top Review by Jakob T.

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

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.

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