Raspberry-Coffee Streusel Muffins

Raspberry-Coffee Streusel Muffins

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

1. 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.
2. Meanwhile, pre-heat your oven to 425 degrees. Spray a standard 12-cup muffin tin with non-stick cooking spray and set aside.
3. 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.
4. 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.
5. 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.
6. Once completely cooled, the muffins can be stored in an airtight container at room temperature for about 2 days.