Raspberry Coffee Time muffin

Raspberry Coffee Time muffin

The perfect coffee break treat

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, July 2005.

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Latest comments and suggestions

  • Binder photo Tatjana

    13 December 2007

    Tatjana rated and commented on this recipe

    4 stars

    Love them. They wasn't though sweet enough for me I ended up putting jam on.

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  • Binder photo Tatjana

    13 December 2007

    Tatjana commented on this recipe

    Forget to mention that pine nuts make great combination with raspberries.

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  • Binder photo ilze

    28 July 2008

    ilze rated and commented on this recipe

    5 stars

    Best muffins of all I've tried on bbcgoodfood. Everything was perfect - taste, texture, shape, and even colour. 6 stars! Though I didn't have pine nuts and substituted them with caramelized sunflower seeds. Will definately try again with pine nuts, and, I guess, with other fruits and berries as well. One more thing - I didn't bother myself with baking parchment, just greased the muffin tin with butter.

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  • Binder photo Dorien

    19 March 2009

    Dorien rated and commented on this recipe

    5 stars

    love raspberries, love pinenuts. This muffin has been a family favourite since I the first time I made them.

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  • Binder photo Belkey

    01 September 2009

    Belkey rated and commented on this recipe

    4 stars

    These were great, an excellent texture and the coffee wasn't a distinct taste, just gave a good depth of flavour.

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  • Binder photo Gem

    12 July 2010

    Gem rated and commented on this recipe

    4 stars

    Firstly, good grief how much are Pine Nuts £4.00 for a 150g bag. Had to buy them as couldn't use my brain to buy anything else nutty! Aside from that not really for the sweet toothed person. However, in saying that you feel more healthier and on the 3rd day they tend to become a bit softer and sweeter anyway. I made them with Blueberry & Raspberries.

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  • Binder photo plumroper

    17 February 2012

    plumroper commented on this recipe

    if you find you need to take out a mortgage for the pine nuts, pistas or pistachios would be lovely!!

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  • Binder photo sarah

    13 May 2012

    sarah commented on this recipe

    Lovely, made a second btch they were so good

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

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
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