Raspberry-filled Coffee Muffins Recipe

How about making these muffins for breakfast?

How about making these muffins for breakfast?

Raspberry-filled Coffee Muffins Recipe

Divine Enya Mesina
How about making these muffins for breakfast?
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 15 muffins

Ingredients
  

Raspberry-filled Coffee Muffins Ingredients

  • 3/4 Cup Butter room temperature
  • 1 1/2 cups sugar
  • 3 pieces Egg
  • 2 teaspoons vanilla
  • 1 Cup sour cream
  • 1/4 Cup milk
  • 2 tablespoons Coffee use black coffee
  • 2 1/2 cups Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 Cup walnuts chopped
  • 3/4 Cup raspberry jam

Instructions
 

  • Line muffin pan with paper cups or liners. Preheat oven to 350°F.
  • In a bowl, cream butter and sugar with electric mixer or whisk until light and fluffy.
  • Add eggs, one at a time, while continuously beating the mix. Add vanilla, sour cream, milk, and coffee.
  • In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add walnuts.
  • Combine flour mixture with butter mixture. Beat until just mixed through.
  • Use an ice cream scooper to fill each muffin cup halfway with the mixture. Add a teaspoon or so of raspberry jam. Then top off with more batter, filling each cup completely.
  • Bake for 30 to 35 minutes or until toothpick inserted in the muffin comes out clean. TIP: Muffins will keep in a lidded plastic container in the freezer for a couple of weeks. Reheat in the microwave or a 275F oven for a few minutes before serving.
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