Mary Berry Coffee Buns

I’ll be honest—these nearly went in the bin the first time I made them. I thought, “How strong can 1½ teaspoons of instant coffee be?” Turns out: quite strong when you don’t dissolve it properly. Gritty little bombs, each one.

But once I sorted that out—dissolved the coffee well into the eggs and swapped my usual butter for cold margarine—these Mary Berry Coffee Buns came out soft, bold, and properly old-school. They remind me of the buns my nan used to make when Neighbours was still on after tea.

If you’ve ever had a coffee-flavoured cake that tasted more beige than buzzed—this fixes that. Let me show you how I got them just right.

WHAT MAKES THIS RECIPE SPECIAL

It’s that cold margarine. I know—most of us reach for butter without thinking, but this is one of the rare times where margarine actually wins. Straight from the fridge, it helps the buns rise higher and hold their soft crumb. And because you beat everything together in one go, it’s fast—really fast. But the trick is to not overbeat.

Also, dissolving the instant coffee into the eggs? It sounded odd to me, but it worked. No specks, no bitterness—just smooth, balanced coffee flavour in every bite.

INGREDIENTS + WHY THEY MATTER

• Instant Coffee Granules – The flavour star. Needs to be fully dissolved in the eggs, or you’ll get weird gritty bits.
• Cold Margarine – Helps with the rise and keeps texture fluffy. I tested it with room temp butter, and the buns turned out flatter and greasier.
• Self-Rising Flour – Saves a step and ensures a reliable lift. Just make sure it’s not expired—I found out the hard way.
• Superfine Sugar – Dissolves quickly, even in a quick mix like this. Granulated made mine a bit rough.
• Eggs – Act as the binder and bring richness.
• Baking Powder – A little extra insurance, even with the self-rising flour.
• Butter (for icing) – Softened—not melted. Too soft and your icing won’t hold its shape.
• Coffee Extract – Brings smooth coffee flavour to the icing. If you skip this and try granules, the icing tastes sharp and raw.

MAKING IT YOURS (WITHOUT RUINING IT)

• Egg-Free: Try 3 tablespoons aquafaba per egg. They don’t rise quite as high, but the texture’s still good.
• Gluten-Free: I tested with Doves Farm GF self-raising flour. You’ll need to add a splash of milk—it runs drier.
• Different Flavour: Swap coffee extract in the icing for vanilla or hazelnut. Just don’t swap the coffee in the sponge—it’s essential.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Gritty texture	Coffee not fully dissolved	Whisk coffee granules well into eggs
Dense, flat buns	Used soft butter instead of cold margarine	Stick with cold margarine as written
Icing melted off the top	Buns still warm	Cool completely before icing

HOW TO MAKE MARY BERRY’S COFFEE BUNS

1. Preheat oven to 400°F (or 350°F fan). Line a 12-hole muffin tin with paper cases.
2. Crack the eggs into a bowl and add the instant coffee. Whisk until the granules dissolve.
3. In a large bowl, add the margarine, sugar, flour, baking powder, and egg-coffee mix. Beat with an electric mixer until smooth—no more than a minute.
4. Spoon the batter evenly into the muffin cases. Bake for 18–20 minutes, or until risen and golden. They should spring back when gently pressed.
5. Cool completely on a wire rack before icing.
6. To make the icing, beat the softened butter, sifted confectioners’ sugar, and coffee extract until smooth.
7. Spread or pipe the icing on top of each bun.

TIPS FROM MY KITCHEN

• I use a metal muffin tin—not silicone. It gives better heat and a higher rise.
• If your icing goes too soft, chill it for 10 minutes before using.
• A pinch of salt in the icing really brings the coffee forward.
• My fan oven runs hot, so I start checking them at 17 minutes.

STORAGE + SERVING

• Room Temp: Keep in an airtight tin for up to 3 days. Avoid the fridge—it dries the sponge out.
• Freezing: Freeze the un-iced buns. Wrap individually and freeze for up to 3 months. Defrost at room temp, then ice.
• Serving: Perfect with tea, or even with Greek yogurt and a handful of berries for breakfast.

FAQs

Q: Can I use real brewed coffee instead of granules?
A: I tried it—it made the batter too wet and the flavour too weak. Stick to granules dissolved in the eggs.

Q: Do I have to use margarine?
A: For this one, yes. I tried butter and it made the buns flatter and heavier. Cold margarine gives the best lift.

Q: Can I make them ahead?
A: Definitely. Bake the buns the day before, and ice them fresh in the morning. They actually taste better after a few hours.

Q: Can I double the recipe?
A: Yes, but mix in two batches. A larger mix gets overworked quickly and the buns come out tough.

Q: Why did my icing turn runny?
A: Likely because your butter was too soft or you overmixed. Pop it in the fridge for 10 minutes and it’ll firm back up.

Try More Recipe: 

• Mary Berry Focaccia
• Mary Berry Bakewell Tart
• Mary Berry Dundee Cake
• Mary Berry Peanut Butter Cookies