Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. My kids love them! In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. I also added a bit of almond extract. I like it! I omitted the crumble topping to cut back on the sugar content a bit and they are still delicious. I like to make a big batch and freeze them so we can enjoy them for longer.
These were great! Added lemon zest & juice. To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
I used small frozen strawberries because I didn’t have any raspberries.
All Rights Reserved. Best muffins I’ve ever made, everyone loved them.
delicious. Sarah, I’m so glad to hear you liked this recipe. I just took these out of the oven an hour ago and I’ve eaten 2 already.
Use a small fresh lemon or white vinegar. Thank you for the recipe. So when it comes to these homemade raspberry muffins, we almost always use frozen berries.
I don’t usually leave reviews. What I really love about this recipe is that as long as you set your butter out on the counter the night before, you can whip these muffins up in about 30 minutes in the morning! Fold in the frozen raspberries. I find that frozen berries are actually better in baked goods, and did you realize fresh fruit isn’t always best, especially in the winter months? Will be using this muffin recipe for any other fruit muffins I make. It makes for an incredibly easy recipe that results in moist, delicious raspberry muffins. That is wonderful to hear, kid-approved is always the best!
Now for the best news yet: this muffin recipe is not only tasty, but it’s also easy to make. The muffins look fab. I have made other muffin recipes and always come out successful. I have made these. I will definitely make more, next time with raspberries. We’ve only ever made them in muffin tins, but I would think that you could make it in a loaf pan as well. Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or 4 cup measuring cup.
Loved this recipe - hubby liked them as they are light consistency. There’s no wrong way to enjoy a muffin, but let me just say, a cold glass of milk or a hot mug of coffee pair perfectly with these yummy treats. In a large bowl, whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
This easy recipe is a winner! Deliciously light, fluffy and moist Lemon Raspberry Muffins, made with fresh or frozen raspberries. 60 Muffin Recipes You’ll Want to Make Again and Again, How Long are Thanksgiving Leftovers Good For? We’ve never tried doing that, but I wouldn’t cut it too much as it might throw off the balance of dry ingredients and not turn out! Load up the tops of the muffins with remaining raspberries. We will have to try lemon juice in ours next time as well! If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you!
I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. (I am rating it 5 only because it makes you do this in order to leave a comment). Combine flour and baking powder; set aside.
See notes. It also needs to cook at 400 for about 12mn, not 375 and 20mn. In a mixing bowl, beat crumble ingredients until it looks like, well… a crumble. These are the best!
. They were awesome! I thought mornings were crazy before our daughter Evie was born, but now, they’re chaotic as ever! Delicious and buttermilk is a must. In a medium bowl, combine flour, baking powder, baking soda and salt. The best part is the ease it came together. Can’t wait to make them. So glad you enjoyed them, Patricia. Starting with our crazy mornings where fitting in breakfast is sometimes a struggle. Basically, if coffee cake and muffins had a baby, this recipe would be it! Made them for the family 3 times within a week!
Fill greased or paper-lined muffin cups two-thirds full. I had a bag of frozen raspberries I needed to use up.
And there’s just enough sweetness in these muffins, plus the crusted coarse sugar on top is just an extra sweet treat. Begin with your ingredients which include: Unsalted butter, sugar, an egg, vanilla, flour, baking powder, salt, buttermilk, and raspberries. And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos! Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray.
They are great. Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean. Notify me of follow-up comments by email. Raspberries are my favorite berry and will make these muffins all summer. Loved these, but the recipe for the frosting is WAY too sweet. The whole house smelled delicious! Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well. I recommend baking them, allowing them to cool completely then wrap each muffin in plastic wrap and place in a freezer bag and freeze for up to 3 months. That sounds delicious, Meg, thank you for sharing with us. I usually just
Raspberry Muffins are a tender and quick breakfast recipe loaded with juicy red raspberries and topped with an irresistible sugar crumble.
Stir and allow to sit for 5-10 minutes. Really moist, and sweet (but not too sweet).
It’s probably that you either have smaller muffin cups than ours, or maybe you put just a little less batter in each cup!
But both should be tossed in a tablespoon of flour to help them from sinking to the bottom of the muffins. Breakfast/Brunch68 Comments. 3. The great thing about muffins made with fruit is that you don’t need to buy fresh in-season berries. This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. Combine milk and vinegar in a measuring cup.
I used regular buttermilk. My kids pretty much inhale them the second I buy them. Pretty tasty, right? Love the raspberry and lemon combo. I will also add a small amount of raspberry pie filling to the frosting along with replacing the vanilla extract with raspberry extract.
My recipes are inspired by classic comfort food, the places I travel, and pop culture! Stir the wet ingredients into the flour mixture, stirring just until moistened. and muffins had a baby, this recipe would be it!
Thank you so much for sharing your recipe! These cupcakes are easy to fix and taste wonderful. This recipe is awesome!
A little disappointed to be honest. If you like this recipe, you'll want to try our Blueberry Muffin and Raspberry Turnover recipes as well! Your email address will not be published. They only sell it in their brand but it is delicious!!!!
Filed Under: Breakfast, Recipes, Vegetarian. Turned out excellent. I will definitely be making them again! I added a strudel topping! Thank you for such a great recipe!
Spoon the batter into paper-lined muffin cups and sprinkle with the streusel. Beat the mixture until completely combined. Am new to your website and can’t tell you how much I loved this recipe.
The streusel ingredients make much more streusel than you will need so you can cut it down. Good. You’d need to increase the cook-time to about 50-60 minutes. xo. . I usually just mix up the streusel in a bowl and work in the butter with my fingertips. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl. Everyone loves them!
In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. We’ll make a note to recommend to our reader’s to do that.
Prepare cake batter mix according to package directions for cupcakes.