Starbucks Raspberry Muffins Recipes

STARBUCKS RASPBERRY MUFFINS

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.

RASPBERRY MUFFINS

Steps:

• Mix Bisquick, sugar, milk, and butter to a soft dough. Put a tablespoon of mix in greased muffin tin, covering bottom and around sides. Drop in 1 teaspoon of jam. Divide remaining dough mix over the jam. Bake at 450 for 10-15 minutes.
• *Optional* Stir together the glaze ingredients. Drizzle over top of muffins!

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 CHEESECAKE MUFFINS RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350°F. Mix the cream cheese and butter together in a large bowl, then beat with a mixer on high speed until well-blended. Add the sugar to the mixing bowl and beat until fluffy; then, add the vanilla, egg whites, and egg and beat well. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Then, gradually add the flour mixture and buttermilk to the cream cheese mixture while beating on low speed. Make sure to start and end with the flour mixture. Gently fold the raspberries and lemon zest into the cream cheese mixture. Place 24 cup liners in muffin cups, then spoon the batter evenly into the liners. Bake them for about 25 minutes, and test them with a toothpick in the center to make sure it comes out clean. (If not, let them bake for a few more minutes.) Enjoy!