RASPBERRY MUFFINS
Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.
Provided by Rebecca Hubbell
Categories Breakfast
Time 30m
Number Of Ingredients 13
Steps:
- Preheat over to 375°F and line a muffin pan with liners and set aside.
- In a large mixing bowl or stand mixer, cream together the butter and sugar.
- Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that's okay.
- Whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
- Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
- In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half OR ALL of the raspberries. See notes.
- Add about 1/4 cup of batter to each muffin liner.
- Load up the tops of the muffins with remaining raspberries.
- In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble. Sprinkle the crumble on the tops of the muffins.
- Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.
Nutrition Facts : Calories 134 kcal, Carbohydrate 22 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 77 mg, Sugar 11 g, ServingSize 1 serving
EASY RASPBERRY MUFFINS
-Dawn Wright, Moline, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
EASY RASPBERRY MUFFINS RECIPE
The raspberries add moisture and natural sweetness to these raspberry muffins making them extra moreish. This raspberry muffins recipe makes 12 muffins
Provided by Jessica Dady
Categories Dessert, Snack
Time 45m
Yield Makes: 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 200ºC (400ºF, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.
- Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
- Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture - it should still be a little lumpy. Gently fold in the raspberries.
- Spoon into the muffin cases. Bake for 20-25 mins until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm.
Nutrition Facts : @context https, Calories 167 Kcal, Sugar 9 g, Fat 6 g, Sodium 0.07 g, Protein 4 g, Carbohydrate 25 g
RASPBERRY MUFFINS
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
These raspberry muffins are our Christmas morning tradition.
Provided by Tiffany Thomas Greene
Categories Muffins
Time 55m
Yield 24
Number Of Ingredients 10
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 LEMON MUFFINS
This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
Provided by Kathy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 33 g, Cholesterol 0.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 125.3 mg, Sugar 19.9 g
RASPBERRY MUFFINS
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
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.
IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS
These little muffins are packed with flavor thanks to a layer or fresh raspberries and a cream cheese drizzle on top!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
- In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
- In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
- Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
- Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 g
More about "easy raspberry muffins recipes"
EASY RASPBERRY MUFFINS - BAKING WITH MOM
From bakingwithmom.com
5/5 (2)Total Time 25 minsCategory MuffinsCalories 213 per serving
WHITE CHOCOLATE AND RASPBERRY MUFFINS - WHERE IS MY SPOON
From whereismyspoon.co
RASPBERRY STREUSEL MUFFINS | A BREAKFAST MUFFIN RECIPE WITH …
From omgchocolatedesserts.com
EASY RASPBERRY MUFFIN RECIPE | YOUR HOMEBASED MOM
From yourhomebasedmom.com
RASPBERRY & BLUEBERRY MUFFINS | BAKING MAD
From bakingmad.com
EASY & YUMMY TODDLER RASPBERRY MUFFINS - TODDLERFOODCLUB.COM
From toddlerfoodclub.com
RASPBERRY-LOADED MUFFINS | SILVIA COLLOCA RECIPES | SBS FOOD
From sbs.com.au
RASPBERRY MUFFINS – PERFECTLY FLUFFY & FILLED WITH JUICY …
From justsotasty.com
THE BEST HOMEMADE RASPBERRY MUFFINS - NICK + ALICIA
From nickandalicia.com
BEST DAMN RASPBERRY MUFFINS - RECIPETEACHER
From recipeteacher.com
EASY & HEALTHY RASPBERRY AND WHITE CHOCOLATE MUFFINS
From ourbestfamilyrecipes.com
RASPBERRY MUFFINS (QUICK & EASY) - CELEBRATING SWEETS
From celebratingsweets.com
10 BEST SUGAR FREE RASPBERRY MUFFINS RECIPES | YUMMLY
From yummly.com
RASPBERRY MUFFINS - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
RASPBERRY MUFFINS - WHISKING WOLF
From whiskingwolf.com
RASPBERRY MUFFINS | A TASTE OF MADNESS
From atasteofmadness.com
RASPBERRY JAM MUFFINS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY BAKERY STYLE RASPBERRY MUFFIN RECIPE
From perfectlypastry.com
SUGAR-CRUSTED RASPBERRY MUFFINS RECIPE | REAL SIMPLE
From realsimple.com
GREEK YOGURT RASPBERRY MUFFINS - AVERIE COOKS
From averiecooks.com
HEALTHY RASPBERRY MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
EASY FROZEN RASPBERRY MUFFINS RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
RASPBERRY MUFFINS (WITH FRESH RASPBERRIES!) - RASA MALAYSIA
From rasamalaysia.com
RASPBERRY MUFFINS - MAGIC SKILLET
From magicskillet.com
EASY RASPBERRY MUFFINS WITH STREUSEL TOPPING - HOUSE OF NASH EATS
From houseofnasheats.com
AMAZING LEMON RASPBERRY MUFFINS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
LEMON RASPBERRY MUFFINS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RASPBERRY MUFFINS WITH CHOCOLATE CHIPS - THE BUSY BAKER
From thebusybaker.ca
EASY FROZEN RASPBERRY MUFFINS - DIFFERENCE BETWEEN CAKE AND …
From theansweriscake.com
RASPBERRY MUFFINS IN 30 MINUTES - CHEFJAR
From chefjar.com
EASY RASPBERRY MUFFIN RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
KETO RASPBERRY MUFFINS | HEALTHY, QUICK & EASY! - MAD CREATIONS …
From madcreationshub.com
EASY RASPBERRY MUFFINS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE BEST RASPBERRY CHOCOLATE MUFFINS - I AM BAKER
From iambaker.net
10 BEST HEALTHY RASPBERRY MUFFINS RECIPES | YUMMLY
From yummly.com
RASPBERRY MUFFINS | RECIPE | KITCHEN STORIES
From kitchenstories.com
EASY RASPBERRY JAM MUFFINS | RECIPE BY LEIGH ANNE WILKES
From yourhomebasedmom.com
RASPBERRY MUFFINS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
THE BEST LEMON RASPBERRY MUFFINS – BROKEN OVEN BAKING COMPANY
From brokenovenbaking.com
RASPBERRY MUFFINS - PREPPY KITCHEN
From preppykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love