Raspberry Coffee Time Muffin Recipes

BLACKBERRY RASPBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 350. Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
• In a large bowl, whisk together flour, sugars, baking powder, salt, baking soda, cinnamon, and nutmeg.
• In a separate bowl, whisk together milk, yogurt, egg, and vanilla extract. Add wet ingredients to dry ingredients and stir until just starting to combine. Add in melted butter and stir batter until just combined. Gently fold in berries.
• Divide batter among 12 muffin cups. Depending on the size of your muffin tin, each cup with be 3/4 full to almost completely full.
• In a small bowl, whisk together flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Top each batter filled cup with a heaping tablespoon (equal to about 2 tablespoons) full of mixture. Lightly press mixture down into batter.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Remove to a wire rack to cool.
• While muffins are cooling, prepare glaze. Stir together confectioner's sugar and milk until smooth. Mash in 1-2 raspberries until combined. Drizzle over the top of cooled muffins. Serve.

RASPBERRY MUFFINS

Steps:

• Preheat over to 375°F and line a muffin pan with liners and set aside.
• In a large mixing bowl or stand mixer, cream together the butter and sugar.
• Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that's okay.
• Whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
• Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
• In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half OR ALL of the raspberries. See notes.
• Add about 1/4 cup of batter to each muffin liner.
• Load up the tops of the muffins with remaining raspberries.
• In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble. Sprinkle the crumble on the tops of the muffins.
• Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.

EASY RASPBERRY MUFFINS

Steps:

• In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.

RASPBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees. Butter muffin pan. Place vanilla pod and seeds in a small saucepan with butter, and place over low heat until melted. Remove pan from heat, and let the mixture cool. Discard vanilla pod.
• Sift the flour, sugar, baking powder, ginger, cinnamon, and salt into a bowl large enough to accommodate the ingredients, with ample room for mixing. Whisk together.
• Add the butter mixture and eggs to the dry mixture; pour in the buttermilk. Stir the mixture with a spatula or wooden spoon just until combined. The batter should be slightly lumpy.
• Add the berries. (If you prefer, substitute 2 cups of another fruit, such as peeled and chopped apples or pears.) Stir with a spatula just until combined, being careful not to overmix.
• Spoon batter into prepared pan, filling cups completely. Using 2 cups crumb topping, sprinkle muffins generously; press gently to adhere. Bake until golden, 25 to 30 minutes. Transfer to wire rack to cool.

LEMON RASPBERRY CRUMB MUFFINS

Steps:

• In a medium bowl combine the flour and sugar. Add in the cubed butter and mix, with a pastry blender or two forks, until the mixture resembles a coarse meal. Place in the fridge until needed.
• Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
• In a large bowl, sift together the flour, baking powder, and salt; set aside.
• In a separate large bowl, whisk together the butter, sugar, eggs, vanilla extract, sour cream, lemon juice, zest, and extract (if using), mixing until ingredients are fully incorporated.
• Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, gently fold until just combined.
• Fold in the raspberries until combined.
• Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
• Sprinkle each filled muffin tin mold with a teaspoon or two of the crumb topping.
• Bake for 22 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
• Enjoy muffins warm, or store in a covered container for up to 2 days.
• In a small bowl combine the confectioners' sugar, lemon juice, and zest, whisk until smooth, adding more juice as needed to reach desired consistency. Drizzle over the muffins right before serving.

RASPBERRY MUFFINS

Steps:

• For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
• For Muffins: Preheat oven to 400º.
• Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
• Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
• Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
• Fold in the raspberries being careful not to break up the berries too much.
• Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
• Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.

RASPBERRY AND COFFEE MUFFINS

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.

RASPBERRY MUFFINS

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.

RASPBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
• To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
• To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
• In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla extract .
• Fold wet ingredients into dry ingredients and mix everything together by hand.
• Spoon batter into prepared muffin tin (2 tablespoon in each cup).
• Cover the batter with the raspberries and then cover the raspberries with streusel topping.
• Place them in the oven and reduce the heat to 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.

RASPBERRY COFFEE TIME MUFFIN

Steps:

• Stir 2 tbsp boiling water into the coffee. Set aside for a few mins. Heat oven to 200C/fan 180C/gas 6. Cut out 12 x 10cm squares of baking parchment. Melt the butter, use a little to brush the insides of a deep 12-hole muffin tin, and leave the rest to cool slightly. Line the tin with the paper squares, so they stick up a bit. (Or use paper cases.) Toast half the pine nuts. Strain and mix the coffee with the milk.
• Mix the flour, toasted pine nuts, sugar and bicarbonate of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk, cooled butter and coffee. Stir this into the flour mixture until almost combined - it will need only a few stirs and the mix will feel light and airy. Tip in the raspberries, give a few more stirs to finish the mixing, but don't 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 a few minutes, then move to a cooling rack. Eat within 2 days.