Raspberry Muffins With A Chocolate Espresso Glaze

Baking season is in its prime right now and although today's recipe might not be pumpkin-licious, it is berrylicious and super easy to manage. I personally love raspberries and find them really easy to cook or bake with because there's not a lot of required work. These muffins use a basic recipe plus the berries and have an added twist with an energy packed glaze.

These muffins are a great mid-morning snack. Not only are they tasty but they give you  an extra boost of energy thanks to the espresso. If you're like me and not up to brewing your own espresso simply for baking, stop at the nearest coffee shop. I just grabbed four shots from the Starbucks down the road and saved myself and extra step...and mess.

A few tips before you bake, prepare a cookie sheet with wax paper and set the muffins on there when you're ready to add the glaze. It makes things less messy and easier to transfer to the fridge so that the glaze hardens quicker. If you're not a fan of coffee or espresso, feel free to swap it out for water or milk if you want a creamier glaze. 

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Raspberry Muffins with a Chocolate Espresso Glaze
Easy muffin recipe with an energy kick built into the glaze
Ingredients
  • 1.5 cups Flour
  • 1/2 cup Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Egg
  • 1/2 cup Milk
  • 1/3 cup Butter, melted
  • 1/2 cup Raspberries, halved
  • 3 tbsp Butter
  • 1.5 cups Confectioner's Sugar
  • 4 tbsp Cocoa Powder
  • 4 shots Espresso
Instructions
Preheat oven to 400 degrees.Mix the dry ingredients together in a medium size bowl and set aside.Mix together the egg, milk and butter. Slowly incorporate into the dry ingredients and mix well. Gently incorporate raspberries.Fill muffin cups one half to three quarters of the way with the batter. Bake 20-25 minutes or until a knife comes out clean. It took mine 22 minutes to bake. Take muffins out of the muffin pan and let cool.While the muffins are cooling, start to prepare your glaze. Melt butter in a saucepan and slowly whisk in cocoa powder and espresso. Stir until the mixture comes to a boil and thickens. Remove from the heat and gradually add in confectioner's sugar. Stir the glaze until it is smooth and thick.Ladle the glaze over the muffins generously. You will have quite a bit left over so halve the recipe if you don't plan to use later. If you want the glaze to harden, refrigerate the muffins for about an hour or so until you can touch the glaze without leaving a smudge mark.
Details
Prep time: Cook time: Total time: Yield: 10 jumbo muffins