4 min read

Raspberry Muffin Bread


As I’ve explained before if I feel like something sweet, I usually choose cake.


Not so much…

I have nothing against them personally it’s just that I struggle to find anything decent if I’m out having a coffee. The textures of store bought muffins usually fall into the over beaten, rubbery camp or the “too dry” one.

Years ago I lived right in the epicentre of a very inner Sydney suburb. I had this “cool” apartment that was situated on top of a busy cafe.

Living on top of this uber cool establishment was kind of bittersweet.

The noise was terrible. At 6.30 am on the dot every morning, the whirring and hissing sounds of the espresso machine would begin to lug out the first of that days many coffees.

And garbage days were worse!

The one good thing about living there were the muffins this cafe sold downstairs. The aromas that would waft out of this tiny kitchen when they were being baked, still live with me till this day.

I know it sounds crazy when I say that, but it’s true. These little cakes were moist, flavourful and light without being too heavy and dense.

It was only a matter of time before I found myself in there, ordering a freshly baked muffin with my coffee every day! Which turned out to become quite an expensive habit…

In the end the noise won. I moved away and the last I heard the cafe had closed down.

When I saw this recipe I knew I wanted to make it straight away.

It’s described as a muffin bread. It’s basically a gorgeous, moist cake with raspberries tossed through it. Unlike my gluten free almond cake with raspberries this one uses regular wheat flour.

It also has a type of “crumble” on the top. Made with butter and shredded coconut.

There’s yoghurt to keep it nice and moist however on the second attempt in my tests I swapped the yoghurt for sour cream and achieved similar results. No drama.

Also, if you don’t feel like raspberries try using blueberries which are equally delicious.

It looks fantastic when it comes out of the oven and tastes even better when it has been toasted the day after.  Just a note: use your oven’s broiler or griller to toast it.  It was a little delicate and hard to remove from the toaster!



(Adapted from here)

Dry Ingredients:

  • 2 1/4 cups plain flour
  • 3 tsp baking powder
  • 1 cup soft brown sugar

Wet Ingredients:

  • 1 cup Greek yoghurt
  • 100 grams butter melted
  • 2 eggs
  • 2 tsp vanilla extract


  • 200 grams fresh or frozen raspberries (can use blueberries)

For the topping:

  • 25 grams cold butter
  • 2 tbsp plain flour
  • 1/2 cup raw, shredded coconut
  • 2 tbsp soft brown sugar


  1. Preheat your oven to 180 deg C and grease or line with baking paper a cake tin measuring 8.5″ x 5″.
  2. Combine the dry ingredients in a bowl and mix well.
  3. In a large jug or other bowl whisk the wet ingredients together.
  4. Pour the wet ingredients into the dry, mix until just combined and then stir through the berries. Pour the batter into the baking tin.
  5. Combine the ingredients for the topping in a food processor and pulse for 30 seconds until the mixture resembles breadcrumbs. Pour over the batter.
  6. Bake in the oven for 1 hour and 20 mins-insert a skewer to ensure the batter is cooked. Leave to rest in the tin for 10 mins before inverting onto a cake cooler.
  7. Enjoy it freshly sliced or serve it toasted by using the griller (broiler) in your oven (not the toaster!).

  • Rosa

    Beautiful and very tempting!



  • Amanda McInerney

    Mmm, can’t go wrong with raspberries can you?!

  • I used to live above cafe as well, and it was in Syney too, fortunately we had 13 floors between us, so it wasn’t that bad. Your bread looks amazing, your photography is always mouthwatering.

  • I can see how nice and moist this is, and can imagine it’s deliciousness!

  • ellysaysopa

    Looks great, Peter. I love any sort of bread or muffin (or, hey, a combo!) that has yogurt. So moist and delicious.

  • I rather the loaf to muffins in my opinion. You can not toast a muffin can you? Also the loaf is so much more welcoming to a weary soul for this newtown resident. Love the dark tones in your photos.
    City noise is the worse, when i used to live the fish market i can tell you the noise can beat any alarm.

  • Oh how lovely this looks. I’m with you on the commercial muffins – haven’t found a good one yet. But I’d never turn down a slice of home-made muffin loaf, especially if it’s toasted and laden with knobs of cold melting butter…

  • Hannah

    Hi Peter.

    You have such a beautiful blog. And the noisy establishment reminds of my
    friend’s apartment in the east village in NYC, where I’ve used to sleep over a
    lot and the sounds from the pub on the first floor just would let us fall

    The bread looks scrumptious and I wanted to know whether you think it could still be eaten after a day or two as there is no way I’ll finish a whole
    one in one day, and I don’t like these toasted.


    • Peter G

      Hi Hannah. I found that it was ok a day later but then went a little dry. I wrapped it in foil and had in the fridge for a few days. I then toasted it and had it for breakfast.

  • Sara (Belly Rumbles)

    Muffin bread, pretty cool. I can only imagine how moist it would be with those raspberries.

  • omg! the photos are amazing! and the recipe is great and easy!! love!! congratulations!! 🙂