Raisin & walnut coffee muffins

Recipe for raisin & walnut coffee muffins

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
These delicious Raisin & Walnut Coffee Muffins are the perfect treat to kickstart your day. Packed with the rich flavors of raisins and walnuts, these muffins are moist, tender, and infused with a subtle coffee flavor. The combination of the sweet raisins and crunchy walnuts creates a delightful texture in every bite. Enjoy them warm with a cup of coffee for a delightful breakfast or snack.

Keywords: muffins, raisins, walnuts, coffee, breakfast

Raisin & walnut coffee muffins details

Raisin & walnut coffee muffins, recipe Rating: 4.7
Number of votes:114 INGREDIENTS:

Makes 12 large muffins

    180g all-purpose flour

195g superfine flour
5 tsp baking powder or 2-1/2 tsp double action baking powder
1/2 tsp salt
200g castor sugar

3 large eggs, lightly beaten
300ml milk

1 tbsp instant coffee powder
140g butter, melted and cooled

1 ripe bananas, mashed

80g raisins, dusted with flour

60g walnuts, chopped

METHOD:

1. Preheat oven at 200 degC. Line muffin tray with paper cups.

2. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

3. In another mixing bowl, dissolve coffee powder in milk. Add eggs and melted butter. Mix well.

4. Make a well in the middle of dry ingredients. Add the wet ingredients and mashed bananas. Mix just until all the flour is moistened. The batter should look lumpy. Do not overmix.

5. Reserve some raisins and walnuts for decoration. Fold in remaining raisins and walnuts into batter.

6. Divide batter into 12 muffin cups. Decorate surface of muffins with the reserved raisins and walnuts.

7. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

8. Transfer to wire racks to let cool.

NOTE:

1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

• The muffin method – Dry ingredients and wet ingredients are prepared separately in two mixing bowls. They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

• The creaming method – Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.

1. Basic baker’s percentage of muffins:

• Flour 100%

• Sugar 60%

• Baking powder 6%

• Salt 1.25%

• Egg 20%

• Milk 80%

• Fat  30%