Best Sweet Raspberry Muffins Recipes

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RASPBERRY MUFFINS



Raspberry Muffins image

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

1/4 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour (+ 1 tablespoon)
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup buttermilk1
1 1/2 cup raspberries2,3
2 tablespoons cold butter
1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons granulated sugar

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

SWEET RASPBERRY MUFFINS



Sweet Raspberry Muffins image

I like to linger over a cup of coffee and a warm sweet treat on weekend mornings. These moist muffins are perfect because making them ties up so little time in the kitchen. I also serve them with holiday meals for something different. -Teresa Raab, Tustin, Michigan

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

2 cups biscuit/baking mix
2 tablespoons sugar
1/4 cup cold butter, cubed
2/3 cup 2% milk
1/4 cup raspberry jam
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons warm water
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, combine biscuit mix and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened (batter will be thick). , Spoon about 1 tablespoon of batter into 12 paper-lined muffin cups. Top with 1 teaspoon jam. Spoon the remaining batter (about 1 tablespoon each) over jam. , Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. , Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle glaze over warm muffins. Serve warm.

Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 297mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

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 :

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