Raspberry Muffin
Treat yourself to a delicious raspberry muffin! These fluffy, sweet treats are the perfect way to start the day - packed with fresh raspberries and toasted pine nuts, they're a real treat for the taste buds. Enjoy them straight from the oven, or toast them up for a special breakfast. Yum!
Ah, the smoky aroma of freshly-brewed coffee lingers in the kitchen air. Steam is dancing around the saucepan and a quiet buzz of anticipation starts to fill the room. The ingredients are ready, and so are we! Today, we are making Raspberry Muffins.
These fluffy little gems are bursting with flavor - sweet, tart raspberries, intense coffee aroma, nutty as can be thanks to toasted pine nuts. A little buttery and creamy, too. Biting into these muffins is like tasting a piece of specialness.
We started with coffee - dark, intense and full of body. Melted butter and parchment paper, they always go together like an old folktale. The trick then was to fold in the raspberries delicately, not wanting to ruin their lush, silky juices.
And the secret ingredient? A sprinkle of pine nuts atop each muffin. Baked for just the right amount of time then cooled ever so slightly. This little gesture will become our signature!
Ready? Prepare to indulge in a taste of summery freshness with these Raspberry Muffins. They’re sure to put a smile on your face.
Why You’ll Love This Raspberry Muffin Recipe
These are all the reasons I'm loving this Raspberry Muffin recipe:
It's easy to make: Baking muffins doesn't have to be a laborious process - with this raspberry muffin recipe, you can have delicious treats in less than an hour!
It's healthy: Filled with fresh raspberries, this muffin recipe is packed with nutritional benefits - the perfect way to satisfy your sweet tooth without compromising on your health.
It's a crowd-pleaser: Whether you're hosting a brunch, throwing a party, or just want to surprise the family, these raspberry muffins are sure to be a hit!
Raspberry Muffin
Treat yourself to a delicious raspberry muffin! These fluffy, sweet treats are the perfect way to start the day - packed with fresh raspberries and toasted pine nuts, they're a real treat for the taste buds. Enjoy them straight from the oven, or toast them up for a special breakfast. Yum!
Ingredients
- 2 tbsp finely ground coffee
- 100g butter
- 50g pine nuts
- 1 tbsp milk
- 400g self-raising flour
- 175g golden caster sugar
- 1 tsp bicarbonate of soda
- 2 large eggs
- 284ml carton buttermilk or soured cream
- 225g fresh raspberries
Instructions
- Step 1: Combine 2 tablespoons of boiling water with the coffee. Let it steep for a few minutes. Preheat your oven to 200C/fan 180C/gas 6. Cut 12 10 cm squares of parchment paper. Melt the butter and brush the inner parts of a 12-hole muffin tin. Reserve some of it to cool it off. Line the tin with the parchment paper pieces, allowing them to protrude. Toast half of the pine nuts. Strain the coffee and mix it with the milk.
- Step 2: Combine the flour, toasted pine nuts, sugar and baking soda in a large bowl. In a separate bowl, beat the eggs and incorporate the buttermilk, cooled butter and coffee. Add the egg mixture to the flour mixture and stir until nearly blended - it should be light and airy after only a few mixes. Fold in the raspberries, mix a few more times until the 'ingredients' are fully combined, but be careful not to overbeat or the mix will become hard. Place a generous scoop of the mix into the muffin tins - they should be filled to the brim.
- Step 3: Sprinkle the remaining pine nuts on top, and bake for approximately 25 minutes or until the surface is golden brown. Allow the muffins to cool slightly inside the tin, then move them to a cooling rack. Best to be enjoyed within 2 days.
