Raspberry and Coffee Muffins
Discover the perfect balance of sweet and bold flavors with these Raspberry and Coffee Muffins—a decadent twist on your morning routine. Bursting with juicy raspberries and the robust aroma of instant coffee, these muffins offer a delightful contrast of tart and earthy notes. Made with simple pantry staples like all-purpose flour, melted butter, and vanilla extract, they come together in just 15 minutes of prep time. A sprinkle of brown sugar on top creates a caramelized crust, adding an irresistible finishing touch. Whether served warm with your favorite brew or enjoyed as an afternoon snack, these muffins are a must-try for coffee lovers and berry enthusiasts alike. Perfectly moist, deliciously unique, and easy to make, they’re the ultimate treat for any time of day!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 100 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.5 tablespoons instant coffee granules
- 120 milliliters milk
- 80 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 150 grams fresh raspberries
- 2 tablespoons brown sugar (optional, for topping)
Instructions
Preheat your oven to 200°C (400°F) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and instant coffee granules.
In a separate bowl or measuring cup, whisk together the milk, melted butter, vanilla extract, and eggs until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold using a spatula. Be careful not to overmix; a few lumps are fine.
Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle a pinch of brown sugar on top of each muffin for a caramelized touch.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the delightful combination of tart raspberries and bold coffee flavors!
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2319 mg | 101% | |
| Total Carbohydrate | 347.0 g | 126% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 139.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 329 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1347 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
