COFFEE CAKE MUFFINS
This is a classic coffee cake turned into perfect little muffins with a sweet raspberry filling and luscious vanilla glaze. These muffins are sure to become a breakfast favorite!
Provided by Alyssa Rivers
Categories Breakfast
Time 40m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees Fahrenheit and prepare 12 muffin cups with paper liners.
- In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl, combine the coffee, oil, and egg. Stir the dry ingredients into the coffee mixture until just combined and moist. You don't want to over-mix!
- Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and top with remaining batter.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pastry blender), and stir in walnuts.
- Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes. Remove pan from oven and cool 5 minutes.
- In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm muffins and serve.
Nutrition Facts : Calories 262 kcal, Carbohydrate 38 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 21 mg, Sodium 110 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 8 g, ServingSize 1 serving
RASPBERRY MUFFIN MUG RECIPE BY TASTY
Here's what you need: fresh raspberry, oat flour, baking powder, honey, egg white, raspberry jam
Provided by Kyle Squarcia
Categories Breakfast
Time 30m
Yield 1 muffin
Number Of Ingredients 6
Steps:
- Mix together egg white, honey, and raspberry jam in a greased coffee mug.
- Add oat flour and baking powder and mix until combined.
- Add in fresh raspberries.
- Microwave on high for 90 seconds (times may vary).
- Enjoy!
Nutrition Facts : Calories 420 calories, Carbohydrate 73 grams, Fat 9 grams, Fiber 4 grams, Protein 13 grams, Sugar 47 grams
RASPBERRY MUFFINS
Even people who dash off most mornings without breakfast will sit with family during the holidays to linger over a warm muffin and a steaming cup of coffee. These delicious raspberry muffins are quick to make, leaving ample time to savor these special moments.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 12
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.
RASPBERRY AND COFFEE MUFFINS
Make and share this Raspberry and Coffee Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 328.7, Fat 10.5, SaturatedFat 5.5, Cholesterol 57, Sodium 613.9, Carbohydrate 52.8, Fiber 1.9, Sugar 24.4, Protein 6.3
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.
Nutrition Facts :
RASPBERRY COFFEE TIME MUFFIN
The perfect coffee break treat
Provided by Good Food team
Categories Afternoon tea, Breakfast, Brunch, Side dish, Snack, Supper, Treat
Time 50m
Number Of Ingredients 10
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.
RASPBERRY MUFFINS
These raspberry muffins are our Christmas morning tradition.
Provided by Tiffany Thomas Greene
Categories Muffins
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
- Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
- Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g
RASPBERRY STREUSEL MUFFINS
This is my all time favorite muffin recipe which I adapted to mimic the Ollieberry and Cream Muffins available at Linn's Resturant in Cambria, CA. You can use any type of berry, fresh or frozen. For the freshest possible muffins, I usually mix the dry ingredients together the night before and finish completing the recipe in the morning when I get up. The muffins do stay moist and tender, however, if you choose to bake them in advance. For a streusel coffee cake, double the recipe and bake it in a 9" by 13" pan until the center pops back when poked.
Provided by miss gracie
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
- Add egg and milk and continue beating just until all ingredients are blended.
- Mix in melted butter, and continue beating again just until butter is completely incorporated.
- Divide batter between 12 muffin cups.
- Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
- Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
- Add melted butter and stir together until all ingredients are combined.
- Divide the topping between the 12 muffins, placing it on top of the sour cream.
- Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
- Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
- Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
- Drizzle glaze on top of cooled muffins.
- Note: Recipe may be doubled and baked in a 9 by 13 pan for a streusel coffee cake.
- If making a coffee cake, omit the sour cream.
Nutrition Facts : Calories 299, Fat 14.7, SaturatedFat 7.2, Cholesterol 44.4, Sodium 145.5, Carbohydrate 40, Fiber 2, Sugar 23.4, Protein 3.5
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