Coffee & Raspberry Muffins- a teatime recipe - Jen's Kitchen

Coffee & Raspberry Muffins- a teatime recipe

Muffins have got such bad press in recent years, and the lethargic excuses for muffins seem at all petrol stations these days have relegated theses sweet treats to little above a slice of badly produced white bread.

But it doesn’t have to be like this!  In general they are easier to produce than cupcakes as they normally come icing free, and often are not as sweet.  There is always a special ingredient that defines the muffin- in this case two special ingredients- the raspberries and the coffee.

Raspberry Coffee Muffins
Raspberries ready to go

Not to be confused with English muffins, (Think a cross between a scone and a pancake), I am fond of making them as an afternoon treat. In  America, three states have adopted a muffin as their “state” muffin!

Coffee & Raspberry Muffins

Ingredients: 2 tablespoons of finely ground coffee/ or 1 tablespoon of Irel. 100g butter 1 tablespoon milk 400g self raising flour 175g cater sugar 1 teaspoon bicarbonate of soda 2 large eggs 1 carton of sour cream 225g raspberries Method: Stir 2 tablespoons of boiling water into the coffee (1 if using Irel).  Leave to cool for 5 minutes.  Preheat oven to 180oC.  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.)  Mix the coffee with the milk. Mix the flour, sugar and bicarbonate of soda in a large bowl.  In another bowl, beat the eggs, then mix in the sourcream, 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, and the raspberries will disintegrate.  Spoon the mix into the muffin tins – they will be very full.   Raspberry Coffee Muffins
Bake for about 25 mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack.  Excellent on the day they are made, but equally good the next day.  They are much lighter than the commercial type and are robust enough to survive a lunchbox or a picnic trip.


Raspberry Coffee Muffins

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