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Raspberry Coffeecake Muffins May 7, 2007

Posted by Sarah in Baking.

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Checkout lines are dangerous places for me. I am always drawn in by the food magazines. One time, my husband and I were checking out at the grocery store, and I was reading a magazine on the bottom rack. He didn’t see me crouched down and assumed that I had gone out to the car. When I stood up and found him and the groceries gone, I was a little surprised. I have since learned my lesson. Now I read them all standing up in clear view of my husband!

The one I most recently was drawn to and bought was Taste of Home’s Cupcakes and Muffins. Clearly, since I am obsessed with muffins I had to have it. The first muffins this magazine inspired were these Raspberry Coffeecake muffins. There are very yummy, and of course, freeze well!

When you layer the batter in the muffin cups, it may look skimpy, but it will fill out as it bakes.

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Raspberry Coffeecake Muffins

Topping/Filling Ingredients

1/4 cup packed brown sugar

1/4 cup chopped walnuts (or nut of your choice)

1 teaspoon ground cinnamon

Muffin Ingredients

1/4 – 1/2 teaspoon ground (or fresh grated) nutmeg (depending on how much you like nutmeg)

1 1/2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

3/4 cup milk

1/3 cup butter, melted

1 teaspoon vanilla

1 cup raspberries, frozen

Glaze Ingredients

1/2 cup confectioner’s sugar

1 – 2 tablespoons milk

1 teaspoon vanilla (or vanilla bean paste)


In a small bowl, combine the brown sugar, nuts, cinnamon and nutmeg; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk, vanilla and butter. Add the raspberries to the flour and stir to coat. Add the wet ingredients to the dry and gently fold until everything is just incorporated.

Grease your muffin pans and preheat the oven to 400 degrees. (You want to give the batter a little time to sit so there aren’t big flour chunks in the raspberries)

Spoon 1 tablespoon of batter into the muffin cups. Top each with 1 teaspoon of the cinnamon-nut mixture and then 1 1/2 – 2 tablespoons of batter. Sprinkle with the remaining cinnamon-nut mixture. Bake for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients and drizzle over the muffins.