Raspberry-Coffee Streusel Muffins
For this recipe we are using actual coffee grounds. Not brewed coffee. And not instant coffee, either. Straight up coffee grounds. But don’t worry. These muffins aren’t gritty. Because I briefly heated the coffee grounds with the butter, softening them just enough so they aren’t crunchy. And that little bit of extra heat also helps to release even more of the coffee goodness, which officially makes these Raspberry-Coffee Streusel Muffins the perfect morning treat!
I used Lavazza Santa Marta, which is a single origin Columbian coffee. This coffee has subtle hints of praline, and it’s equally great for using in recipes as it is for straight up drinking. You can find Lavazza Santa Marta (and lots of other Lavazza goodies!) over at Shoplavazza.com. I definitely recommend checking it out!
Ingredients
- For the Muffins
- 6 tablespoons unsalted butter
- 3/4 tsp. Lavazza coffee grounds (NOT brewed coffee)
- 2 large eggs
- 1/2 cup whole milk
- 1 3/4 cups all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 2 cups fresh raspberries
- 1 tablespoon powdered sugar
- For the Streusel Topping
- 3 tablespoons unsalted butter
- 1/4 tsp. Lavazza coffee grounds (NOT brewed coffee)
- 1/4 cup all-purpose flour
- 1/4 cup old-fashioned oats
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons granulated sugar
- 1/8 tsp. salt
Instructions
- Make the muffin batter. In a microwave safe bowl, melt the butter with the coffee grounds. Set aside to cool slightly. Once cooled, whisk the melted butter in a large bowl with the eggs and milk until well combined. Then whisk in the flours, sugar, baking powder and salt until the flour is fully incorporated. Set the batter aside for 30 minutes at room temperature to rest.
- Meanwhile, pre-heat your oven to 425 degrees. Spray a standard 12-cup muffin tin with non-stick cooking spray and set aside.
- Make the streusel topping. In a microwave safe bowl, melt the butter with the coffee grounds. Set aside. In a medium bowl, combine the flour, oats, sugar and salt with a fork. Slowly pour in the melted butter, mixing with the fork until the dry ingredients are well moistened and crumbly. Set aside.
- Prepare the raspberries. In a medium bowl, mash the raspberries with the powdered sugar until the raspberries are mostly broken down. Using a rubber spatula, fold the raspberries into your rested muffin batter.
- Scoop the batter into your prepared muffin tin, dividing it evenly among the 12 cups. Then top each muffin with the streusel topping. Transfer to your pre-heated oven and bake for 17-18 minutes, or until a toothpick inserted into the center comes out clean, rotating the pan about halfway through baking. Remove the muffins from the oven and let them cool in their tin for about 15 minutes before removing and transferring them to a wire rack to finish cooling.
- Once completely cooled, the muffins can be stored in an airtight container at room temperature for about 2 days.
