Raspberry and Coffee Muffins

"A fruity-nutty muffin"
 
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photo by CoffeeB photo by CoffeeB
photo by CoffeeB
Ready In:
50mins
Ingredients:
11
Yields:
12 muffins
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ingredients

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directions

  • 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.

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Reviews

  1. Super delicious. Interestingly, I just came across the same recipe in a book on muffins, translated to Dutch...
     
  2. 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~
     
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