Cinnamon Raspberry Muffins Recipes

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RASPBERRY STREUSEL MUFFINS



Raspberry Streusel Muffins image

With a touch of cinnamon, these muffins are great as a breakfast treat or a tasty dessert.

Provided by Food Network

Time 40m

Yield 1 dozen muffins

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour, divided
1 tsp. baking powder
1/4 tsp. salt
2 tsps. grated lemon peel
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg
1/4 cup butter, melted
1/4 cup milk
1 cup fresh raspberries
1/3 cup sugar
1/2 tsp. ground cinnamon
2 tbsps. butter

Steps:

  • HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
  • COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
  • COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
  • BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
  • One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.

RASPBERRY-CINNAMON MUFFINS



Raspberry-Cinnamon Muffins image

These delicious raspberry muffins are low fat and dairy free.

Provided by Cora

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup packed light brown sugar
1 cup applesauce
1 large egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups frozen raspberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  • Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
  • Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
  • Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 265.9 mg, Sugar 20.7 g

CINNAMON RASPBERRY MUFFINS



Cinnamon Raspberry Muffins image

Make and share this Cinnamon Raspberry Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon, ground
1 egg, lightly beaten
2/3 cup low-fat buttermilk
1/4 cup margarine, melted
to taste vegetable oil cooking spray
1/4 cup seedless raspberry jam
1 tablespoon sugar
1/4 teaspoon cinnamon, ground

Steps:

  • Preheat oven to 400.
  • In medium-size mixing bowl.
  • Combine first 5 ingredients; making a well in the centre of the mixture. Mix together egg, buttermilk, and margarine. Slowly add to flour mixture and stir until moistened.
  • Coat muffin tray with cooking spray and spoon approx.
  • 1 tablespoon of batter into each muffin cup.
  • Then spoon approx.
  • 1 tsp of raspberry jam into centre of each muffin cup (do not spread), and top with remaining batter.
  • Mix together 1 Tbsp sugar and < teaspoon cinnamon; stirring well.
  • Bake 20 to 25 minutes or until muffins spring back when touched.
  • Remove from muffin cups immediately, and let cool on wire ra ck.

Nutrition Facts : Calories 158.1, Fat 4.5, SaturatedFat 1, Cholesterol 16.1, Sodium 167, Carbohydrate 27.1, Fiber 0.6, Sugar 13.3, Protein 2.7

RASPBERRY MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

RASPBERRY MUFFINS



Raspberry Muffins image

These raspberry muffins are our Christmas morning tradition.

Provided by Tiffany Thomas Greene

Categories     Muffins

Time 55m

Yield 24

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
⅜ teaspoon salt
3 large eggs
1 ½ cups milk
1 cup white sugar
2 tablespoons white sugar
¾ cup vegetable oil
¾ cup frozen raspberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
  • Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
  • Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
  • Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g

RASPBERRY MUFFINS



Raspberry Muffins image

Even people who dash off most mornings without breakfast will sit with family during the holidays to linger over a warm muffin and a steaming cup of coffee. These delicious raspberry muffins are quick to make, leaving ample time to savor these special moments.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 dozen

Number Of Ingredients 12

1 1/4 cups (1 1/2 sticks) unsalted butter, plus more for pan
1/2 vanilla bean, split and scraped
2 1/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
2 cups fresh raspberries
2 cups Crumb Topping

Steps:

  • Preheat oven to 350 degrees. Butter muffin pan. Place vanilla pod and seeds in a small saucepan with butter, and place over low heat until melted. Remove pan from heat, and let the mixture cool. Discard vanilla pod.
  • Sift the flour, sugar, baking powder, ginger, cinnamon, and salt into a bowl large enough to accommodate the ingredients, with ample room for mixing. Whisk together.
  • Add the butter mixture and eggs to the dry mixture; pour in the buttermilk. Stir the mixture with a spatula or wooden spoon just until combined. The batter should be slightly lumpy.
  • Add the berries. (If you prefer, substitute 2 cups of another fruit, such as peeled and chopped apples or pears.) Stir with a spatula just until combined, being careful not to overmix.
  • Spoon batter into prepared pan, filling cups completely. Using 2 cups crumb topping, sprinkle muffins generously; press gently to adhere. Bake until golden, 25 to 30 minutes. Transfer to wire rack to cool.

WALNUT RASPBERRY MUFFINS



Walnut Raspberry Muffins image

Raspberries are my favorite berry, so this recipe is tops with me. The walnuts give the muffins a nice crunch. You can dress them up by using foil liners instead of paper. -Elisa Lochridge, Beaverton, Oregon

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 12

2/3 cup cream cheese, softened
1/3 cup butter, softened
1-1/2 cups sugar
2 egg whites
1 egg
1/2 cup buttermilk
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups fresh or frozen raspberries
1/4 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese, butter and sugar until light and fluffy. Add egg whites, egg, buttermilk and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture just until moistened. Fold in raspberries and walnuts., Fill paper-lined muffin cups three-fourths full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 201 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY CRUMBLE MUFFINS



Raspberry Crumble Muffins image

Enjoy the tender sweetness of a Raspberry Crumble Muffin. This delectable gems are studded with ravishing red raspberries and topped with a buttery sweet crumble topping.

Provided by PhoenixReborn

Categories     Quick Breads

Time 30m

Yield 1 muffin, 12 serving(s)

Number Of Ingredients 14

1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon fresh lemon zest (see note below)
2 teaspoons baking powder
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup fresh raspberry
3/4 cup all-purpose flour, sifted
1/4 cup brown sugar
1/3 cup oatmeal, dry
1 teaspoon cinnamon
1/2 cup butter, cold

Steps:

  • Preheat oven to 400 degrees.
  • MUFFINS: Beat together the egg, milk, lemon zest and oil in a medium bowl.
  • Mix together in a separate bowl the baking powder, white sugar, 1.5 cups sifted flour and 1/2 t. salt. Stir into the wet ingredients just until the dry ingredients are moist, about 8 rotations. Add raspberries; stir about 2-3 more times.
  • Fill muffin cups about 2/3 full.
  • STREUSEL TOPPING: Stir together the remaining flour, brown sugar, cinnamon and oatmeal. Cut in with a pastry blender the butter until the mixture resembles coarse crumbs.
  • Sprinkle topping over each muffin.
  • Bake 20-25 minutes. Remove from pan immediately. Makes about 12.
  • NOTE: The key to making a truly tender muffin is in NOT overmixing your batter. Stir it as little as possible. It's OK if the batter is somewhat unevenly mixed; it "corrects" itself in baking. Sifting the dry ingredients lends to the light texture, so don't neglect this step, either. Use either a traditional sifter, or a mesh strainer to sift your ingredients.
  • Try a Microplane grater for your lemon zest, or a Messermeister zester/channel tool. I find these to be the easiest way to get fresh zest from citrus. Use only the colorful exterior of the lemon-- the white peel part adds only bitterness.

RASPBERRY MUFFINS



Raspberry Muffins image

A treat for breakfast or tea that can be made year-round with fresh or frozen raspberries. The streusel ingredients make much more streusel than you will need so you can cut it down. I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. I usually just mix up the streusel in a bowl and work in the butter with my fingertips. I also only get 10 muffins out of this but I have a tendency to really fill up my muffin cups.

Provided by Lvs2Cook

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup packed brown sugar
1/2 cup flour
1/4 cup butter
1/2 teaspoon cinnamon
1 cup flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup milk
1/2 cup butter, softened
1 egg, lightly beaten
1 cup fresh raspberries or 1 cup drained frozen raspberries

Steps:

  • For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
  • For Muffins: Preheat oven to 400º.
  • Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
  • Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
  • Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
  • Fold in the raspberries being careful not to break up the berries too much.
  • Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
  • Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.

Nutrition Facts : Calories 297.2, Fat 12.6, SaturatedFat 7.7, Cholesterol 49.5, Sodium 211.2, Carbohydrate 44.2, Fiber 1.9, Sugar 26.8, Protein 3.4

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