Little Red Roaster Days: Raspberry and Coffee Muffins

I learned a lot in university. I learned about the panopticon and Canadian content regulations. I learned how to shorthand immaculate notes, how to sit in a three hour lecture with a hangover, and perhaps most importantly I learned to love coffee.

While at school at The University of Western Ontario (now Western University), I discovered Little Red Roaster coffee. For anyone living in London and reading this, please have a coffee for me. I would walk 30 minutes to the Covent Garden Market on Saturdays to get the coffee-to-end-all-coffee, or sometimes I would take 2 different buses to a library downtown for the brew.

Around this time each year, right as everyone begins to usher in Valentine’s Day, Little Red Roaster comes out with Chocolate Raspberry Coffee. Yes, it is as amazing as it sounds. It was the perfect treat for a weekend morning in the winter; it is rich and bold and perfect.

This morning I opened up my airtight container of Chocolate Raspberry Coffee Beans, grounded them up and decided to paid homage to a coffee shop that made me fall in love with caffeine. Thanks for making a coffee that reminded me a 20 page paper never even stood a chance against me and my Little Red Roaster.

Little Red Roaster Coffee and Raspberry Muffins

Yields 16 Muffins

  • 6 tbsp butter, melted
  • 1 tbsp Little Red Roaster coffee grounds, not brewed (I used Chocolate Raspberry Coffee)
  • 1 cup buttermilk
  • 2 eggs
  • 1 tbsp vanilla
  • 1 cup granulated sugar
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 2 cups raspberries

Crumble Topping

  • 4 tbsp butter, melted
  • 1/4 tbsp Little Red Roaster coffee grounds, not brewed (I used Chocolate Raspberry Coffee)
  • 1/4 all purpose flour
  • 1/4 rolled oats
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar

Assembling the Muffins:

  1. Preheat oven to 350*F. Line muffin tin cupcake liners.
  2. Melt butter and stir in coffee grinds. Let cool.
  3. Whisk together eggs, buttermilk, vanilla and sugar. Add butter and coffee mixture.
  4. Gradually add flour and baking powder.
  5. Carefully fold in raspberries divide batter in muffin tin filling to be 2/3 full.
  6. While batter is settling, melt butter for crumble topping and add coffee grinds.
  7. In a separate bowl stir together flour, oats and sugar. Gradually add butter and coffee mixture.
  8. Spoon 1-2 tbsp of crumble mixture onto muffins.
  9. Bake for 15-17 minutes. Let cool.




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