Raspberry Coffee Cake Muffins

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Coffee cake is one of those uncertain breakfast items. It’s obviously a breakfast food, but…it’s also pretty obviously a dessert. The word “cake” is right there in the title! But somehow, society condones eating dessert for breakfast if it’s called coffee cake, and who are we to rock the boat?


This raspberry coffee cake pretends to be a muffin, but we all know the truth: it’s a tiny slice of sinfully delectable cake. The tang of lemon and sour cream and buttermilk to give it a grown-up savour, the raspberries melt into sweet, juicy piles of fruit when baked, and the lemon glaze is a sunny surprise. All in all, we think this coffee cake muffin treat belongs in any stomach, at any time of the day. But we’ll call it breakfast if it means we can eat it first thing in the morning.



Raspberry Muffin

Raspberry Muffin (Photo credit: nalsa)


Coffee Cake:


  • 2 ½ cups flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. nutmeg
  • 1 cup butter, softened to room temperature
  • 2 cups sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 1 cup sour cream
  • ¼ cup buttermilk
  • 1 cup fresh raspberries (or blueberries/blackberries/huckleberries/combination)



Lemon Glaze:


  • 2-3 Tbsp. fresh lemon juice
  • zest of one lemon
  • 2 Tbsp. butter
  • 1 cup confectioner’s sugar





  • Preheat oven to 350 F. Grease muffin pan.
  • In a medium bowl, mix flour, baking powder, baking soda, salt, and nutmeg together.
  • In large bowl or standing mixer, cream butter and sugar until smooth. Add eggs and vanilla and beat 1-2 minutes, until fluffy. Add sour cream and beat until smooth.
  • Add dry ingredients to batter and partially mix. Add buttermilk and beat until smooth.
  • Using a spatula, gently fold raspberries into batter. Although it’s fine to break up some of the berries, and it’s to be expected, you want to keep most of them intact so that they will melt into little puddles of berry goodness in the oven.
  • Scoop batter into prepared muffin pan or use a silicone muffin pan, filling each cup halfway. Bake for 25 minutes, or until skewer comes out clean. Set aside to cool and begin making glaze.
  • In a small pan, melt butter and continue to cook on low heat until the butter has turned a dark golden brown color. As soon as it darkens (don’t let it burn!), set aside. In a small bowl whisk together lemon juice, lemon zest, and vanilla.
  • Add confectioner’s sugar and continue whisking. Finally, whisk in the brown butter. Glaze should be thin and runny. If you want a thicker glaze, add more confectioner’s sugar. If you want a thinner glaze, add milk.
  • Drizzle glaze over each muffin and serve warm for a beautiful brunch treat.




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