Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

raspberry-coffee streusel muffins

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://www.floatingkitchen.net/category/breads-and-muffins/page/3/

►
yield 12 serving(s)
cook time 20 Min
method Bake

Ingredients For raspberry-coffee streusel muffins

  • 6 Tbsp
    unsalted butter
  • 3/4 tsp
    lavazza coffee grounds (not brewed coffee)
  • 2 lg
    eggs
  • 1/2 c
    whole milk
  • 1 3/4 c
    all-purpose flour
  • 1 c
    almond flour
  • 1 c
    granulated sugar
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    salt
  • 2 c
    fresh raspberries
  • 1 Tbsp
    powdered sugar
  • FOR THE STREUSEL TOPPING
  • 3 Tbsp
    unsalted butter
  • 1/4 tsp
    lavazza coffee grounds (not brewed coffee)
  • 1/4 c
    all-purpose flour
  • 1/4 c
    old-fashioned oats
  • 1 1/2 Tbsp
    brown sugar
  • 1 1/2 Tbsp
    granulated sugar
  • 1/8 tsp
    salt

How To Make raspberry-coffee streusel muffins

  • 1
    Make the muffin batter. In a microwave safe bowl, melt the butter with the coffee grounds. Set aside to cool slightly. Once cooled, whisk the melted butter in a large bowl with the eggs and milk until well combined. Then whisk in the flours, sugar, baking powder and salt until the flour is fully incorporated. Set the batter aside for 30 minutes at room temperature to rest. Meanwhile, pre-heat your oven to 425 degrees. Spray a standard 12-cup muffin tin with non-stick cooking spray and set aside.
  • 2
    Make the streusel topping. In a microwave safe bowl, melt the butter with the coffee grounds. Set aside. In a medium bowl, combine the flour, oats, sugar and salt with a fork. Slowly pour in the melted butter, mixing with the fork until the dry ingredients are well moistened and crumbly. Set aside. Prepare the raspberries. In a medium bowl, mash the raspberries with the powdered sugar until the raspberries are mostly broken down. Using a rubber spatula, fold the raspberries into your rested muffin batter.
  • 3
    Scoop the batter into your prepared muffin tin, dividing it evenly among the 12 cups. Then top each muffin with the streusel topping. Transfer to your pre-heated oven and bake for 17-18 minutes, or until a toothpick inserted into the center comes out clean, rotating the pan about halfway through baking. Remove the muffins from the oven and let them cool in their tin for about 15 minutes before removing and transferring them to a wire rack to finish cooling. Once completely cooled, the muffins can be stored in an airtight container at room temperature for about 2 days.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT