Raspberry Coffee Time muffin

You need a break...and coffee...here is a good idea...
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine For Kids, Worldwide
Servings 12 serves


  • 2 tbsp coffee finely ground
  • 100 g butter
  • 50 g pine nuts
  • 1 tbsp milk
  • 400 g self-raising flour
  • 175 g golden caster sugar
  • 1 tsp bicarbonate of soda
  • 2 eggs large
  • 284 ml carton buttermilk or soured cream
  • 225 g fresh raspberries


  • 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.


Recipe from Good Food magazine, July 2005
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