Raspberry Cream Muffins Recipes

RASPBERRY CREAM MUFFINS

Steps:

• In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries. , Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

RASPBERRY MUFFINS

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

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.

RASPBERRY LEMON MUFFINS

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.

RASPBERRY CREAM MUFFINS

Steps:

• Toss raspberries with 1/4 cup sugar and set aside.
• Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts.
• Combine flour, baking powder, and salt. Add alternately to creamed mix with half and half. Stir in chips and raspberries.
• Fill paper lined muffin cups 3/4 full. Mix brown sugar and 2T sugar and sprinkle over batter. Bake at 375 degrees for 25-30 minutes until a toothpick comes out clean.

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.

RASPBERRY SOUR CREAM MUFFINS

Steps:

• Sift together first four ingredients into a mixing bowl.
• In a separate bowl cream sugar and butter till fluffy light.
• Blend in eggs, then sour cream.
• Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
• Spoon batter into greased muffin cups about half full.
• Place a teaspoon of jam atop batter, then another spoon of batter over jam.
• Bake at 350 degrees F for 20-25 minutes.

RASPBERRY MUFFINS

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.