Raspberry-Coffee Streusel Muffins

Disclosure: Thank you Lavazza for sponsoring this post! As always, all opinions are 100% my own. It’s opportunities like these that allow me to continue to develop and share unique content with you. Thank YOU for supporting brands and companies that I love and trust.

Happy Friday!

This has been the longest week ever. Moving is tough work, people! I feel like I’ve been on an endless merry-go-round of unpacking, cleaning, odd jobs and trips to Target. Thank goodness for bourbon. And beer. And wine. And cookies. And coffee. And delivery pizza. Basically I’m eating and drinking all the things.

Some of you have been asking me for pictures of my new place. And I hope to be able to share something with you soon. But right now, it’s too much of a mess. I wouldn’t dare assault your eyeballs like that.

But enough of my complaining. That’s not why we are here today. We’re here for muffins. With coffee in them. Because it’s almost the weekend. And weekends call for something sweet and an extra dose of caffeine.


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!



Recipe adapted from my Cranberry-Pecan Muffins

Raspberry-Coffee Streusel Muffins

Yield: Makes one dozen muffins

Raspberry-Coffee Streusel Muffins


  • 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


  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.

47 comments on “Raspberry-Coffee Streusel Muffins”

  1. Hope you’re getting all settled in and can enjoy the weekend, Liz! I’m loving these muffins! Fridays definitely call for coffee and lots of these cuties. And that streusel on top looks amazing, too!

  2. These look absolutely delicious! Lazy weekend mornings with some tea and these muffins definitely await 🙂

  3. Moving really is a pill, but booze and pizza definitely help. Hope you get settled in soon!! These muffs look amazing, and I’m all about adding coffee grounds to baked treats. Have a great weekend!

  4. Ooooo, ok first off I just love these. Second, I love that you used actual coffee grounds, and I don’t have to go to the store and buy instant coffee or instant espresso powder that will just waste away in my pantry until I need to use it for baking purposes again? 🙂 Happy weekend!

  5. I LOVE these. I bet they are killer. Love the streusel.

  6. I’m sitting hear eating some lame toast right now. Wish I had one of these beauties instead!

  7. Moving does suck the life out of you… I’m in the process of packing right now. So I completely feel your pain (#empathy). These muffins sound like the perfect little pick me up! LOVE that you softened the coffee in butter- genius! And anything with a streusel topping ROCKS the house! I’ll take a dozen please!

  8. I love Lavazza coffee and this blend sounds fantastic! Praline- wow! I bet it’s amazing in these gorgeous muffins. Good luck with the move! Hang in there girl and try to relax a little this weekend!

  9. These look and sound delicious! 🙂 I wish I had one of these warm muffins right now. I’m drooling over here hahaha


  10. I would love to see pictures of the new place!! Hope you get all settled in soon! Send me some of these muffins?? Thank you!!

  11. I have never used coffee grounds in muffins, but now I know I need to try that because these muffins? I am SWOONING! I love anything with streusel, and it’s time to berry all the things! Pinned!

  12. Coffee cake twinneeeng! Your muffins look delectable. Raspberries are just the perfect fruit, aren’t they?

  13. Liz, this has been the longest week ever over here as well. . will be explaining more on the blog Monday. . damn, I need these coffee streusel muffins BIG TIME. I love that you used coffee grounds!!!!! MUFFINS! Brilliant recipe!

  14. I had boring scrambled eggs for breakfast, all the while thinking about these:)

  15. Amen sister on the bourbon and the coffee! I’m loving that you added coffee to these muffins, they look amazing!

  16. Whoa, girl! You’ve certainly got a lot going on right now, so I concur – thank goodness for bourbon, beer, and all those other wonderful things! These muffins sure look like a great way to get settled in to your new place in time for the weekend. Cheers and welcome home!

  17. That streusel is killer! I mean absolutely amazing!!

  18. Oh Liz… moving. I hear you! For me, the most stressful part is not being able to find anything! So I forget the wine and break out the booze! It’s overwhelming. Thank you for continuing to bring us fabulous recipes such as this one, while you’ve so much going on. These muffins… coffee… oats… raspberries?! OMGeeee! They’ve got everything I need in them to get me going! And you know I craaave muffins! LOVE!

    • Thanks, Traci! I appreciate all the kind words! It’s been rough. Looking forward to getting everything in it’s proper place!

  19. These muffins look absolutely gorgeous! They look so impossibly fluffy! And that topping really speaks to me. (It’s telling me to eat.) I will certainly be making these soon!


  20. Ahh! I’m not looking forward to moving later this year. I will be staying with family for a while, but then after that all the unpacking and having things sent over and making sure they don’t get lost in transit and unpacking. Where is the magic wand when you need it?

    These muffins though. They are insane! I love that you used coffee grounds, and heating them in the butter is brilliant. I must have these!

  21. Oh man, moving totally sucks!! It is one of the hardest things to do and never seems finished! Congrats on getting a new place though and I can’t wait to see the pictures! I would be eating and drinking all those things too if I were you! These muffins sounds like the perfect thing to bake in your new house! I bet they smell and taste amazing 🙂

  22. Ugh, moving is the WORST! I hope it wasn’t too hot for you. Last year we moved the 1st week of July and were melting! These muffins look amazing! Love that streusel topping : )

  23. Hi. If you make me these muffins I will fly to your new house and help you unpack 🙂

Leave a Reply to floatingkitchen Cancel reply

Your email address will not be published. Required fields are marked *