These muffins are a delightful combination of warm spices, coffee, and raisins, perfect for a cozy breakfast or snack.
Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it lightly.
Using muffin liners makes cleanup easier and ensures the muffins come out cleanly.
In a mixing bowl, whisk together the eggs, sour cream, milk, and instant coffee until smooth. Stir in the raisins and let the mixture sit for 5 minutes.
Allowing the raisins to soak in the mixture enhances their flavor and texture.
In another bowl, combine the flour, oats, sugar, baking powder, cinnamon, cloves, and allspice.
Sifting the dry ingredients can help achieve a lighter texture in the muffins.
Add the wet mixture to the dry ingredients and gently fold until just combined. Avoid overmixing.
Overmixing can result in dense muffins, so mix until just combined.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the tops with the additional oats.
Using an ice cream scoop can help evenly portion the batter.
Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the suggested time to avoid overbaking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Cooling the muffins on a wire rack prevents them from becoming soggy at the bottom.
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