RASPBERRY BUTTERMILK MUFFINS
Provided by Mavis Butterfield
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F. Grease or line muffin tin with muffin cups. In a small mixing bowl, combine 1/4 cup sugar with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg and sprinkle muffin tins with sugar mixture. Set remaining sugar mixture aside for muffin topping.
- In a separate bowl or stand mixer, mix 2 1/4 cups flour, baking powder, salt and remaining 3/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg together. Using the paddle attachment {or two knives if not using a stand mixer}, cut in butter on low speed until butter is about pea-sized.
- In a small bowl, whisk buttermilk, eggs and vanilla together. Add wet mixture and dry mixture and stir just until combined. Lumps are expected.
- Add remaining 1/4 cup flour to raspberries and toss to coat. Carefully fold raspberries into batter. Fill muffin tins almost to the top and sprinkle with remaining sugar mixture.
- Bake 15 minutes and rotate pan. Bake for an additional 10 to 15 minutes or until toothpick inserted into the center comes out clean.
RASPBERRY BUTTERMILK MUFFINS
Serve these moist muffins warm with a little butter. Phoenix 0880 made these (2/6/07) and figured they are 4 WW Points for 1 if you make 12.
Provided by Charlotte J
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg and buttermilk; mix just until dry ingredients are moistened.
- Fold in berries.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 400ºfor 20 minutes or until browned.
Nutrition Facts : Calories 178.8, Fat 6.6, SaturatedFat 3.9, Cholesterol 31.6, Sodium 332.9, Carbohydrate 26.6, Fiber 1.2, Sugar 9.8, Protein 3.5
RASPBERRY BUTTERMILK MUFFINS
For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!
Provided by Taste of Home
Time 40m
Yield 12-15 muffins.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.
Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 348mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
- To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool in the tins for 10 minutes, then remove and cool on wire racks.
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
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.
RASPBERRY OATMEAL MUFFINS
These muffins are moist and tender- just as a muffin should be! I got this recipe out of a Canadian Living cookbook and I have altered it slightly to make the recipe more nutritious and lower in fat.
Provided by Canadian_in_the_Bay
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Soak oats in buttermilk for 15 minutes.
- Preheat oven to 375F and grease/line muffin tins.
- Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
- In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
- Combine wet and dry ingredients until dry ingredients are moistened.
- Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
- Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
- Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.
Nutrition Facts : Calories 171.1, Fat 5, SaturatedFat 0.8, Cholesterol 18.4, Sodium 166.9, Carbohydrate 27.9, Fiber 3, Sugar 9.5, Protein 4.5
RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS
These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.
Provided by spaz
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
- Sift flour, sugar, baking powder, and baking soda together in a large bowl.
- Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
- Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.
- Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
- Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 39.4 g, Cholesterol 28.7 mg, Fat 8.7 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 140.9 mg, Sugar 18.8 g
More about "raspberry buttermilk muffins food"
BEST DAMN RASPBERRY MUFFINS - RECIPETEACHER
From recipeteacher.com
4.5/5 (4)Total Time 40 minsEstimated Reading Time 3 mins
- In large bowl, whisk together dry ingredients. In another bowl, mix oil, buttermilk, egg and vanilla extract. Then add dry ingredients to wet ingredients and mix by hand into a batter.
- Gently mix in raspberries. Spoon raspberry batter into muffin tin lined with paper cupcake liners. Fill about 3/4 full. You’ll get about 8-10 muffins.
BUTTERMILK RASPBERRY MUFFINS - FOOD DUCHESS
From foodduchess.com
Cuisine AmericanTotal Time 28 minsCategory Baking
LEMON RASPBERRY MUFFINS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RASPBERRY BRAN MUFFINS | CANADIAN LIVING
From canadianliving.com
BUTTERMILK BERRY MUFFINS RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
RASPBERRY BUTTERMILK MUFFINS - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
RASPBERRY BUTTERMILK MUFFINS - PERFECT FOR A SUMMER PICNIC DATE
From aprioritizedmarriage.com
10 BEST HEALTHY RASPBERRY MUFFINS RECIPES | YUMMLY
From yummly.com
RASPBERRY MUFFINS RECIPE WITH OATS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
RASPBERRY OATMEAL MUFFINS - ROGERS FOODS
From rogersfoods.com
HIGH ALTITUDE RASPBERRY LEMON BUTTERMILK MUFFINS | BUTTER & AIR
From butterandair.com
RASPBERRY BUTTERMILK MUFFINS RECIPE | EAT SMARTER USA
From eatsmarter.com
BUTTERMILK RASPBERRY MUFFINS - TASTY KITCHEN
From tastykitchen.com
RASPBERRY YOGURT MUFFINS RECIPE - THIS MAMA COOKS! ON A DIET
From thismamacooks.com
EASY RASPBERRY MUFFIN RECIPE - YOUR HOMEBASED MOM
From yourhomebasedmom.com
EASY RASPBERRY MUFFINS RECIPE | BY SUGAR AND SOUL CO
From sugarandsoul.co
PERFECT BLACK RASPBERRY MUFFINS - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
RASPBERRY BUTTERMILK MUFFINS RECIPE: HOW TO MAKE IT | TASTE OF …
EASY RASPBERRY MUFFIN RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
LOW FODMAP "BUTTERMILK" RASPBERRY MUFFINS - UNFOLDING BEAUTIFUL
From unfoldingbeautiful.com
BUTTERMILK MUFFINS WITH RASPBERRIES - BAKED
From baked-theblog.com
LEMON-RASPBERRY MUFFINS RECIPE | EATINGWELL
From eatingwell.com
RASPBERRY OATMEAL MUFFINS | SHE'S NOT COOKIN'
From shesnotcookin.com
RASPBERRY BUTTERMILK MUFFINS - SWEET BAKING ADVENTURES
From sweetbakingadventures.com
ROBINHOOD | RASPBERRY OAT MUFFINS
From robinhood.ca
EASY RASPBERRY MUFFINS | DESSERT RECIPES | GOODTOKNOW
From goodto.com
BUTTERMILK RASPBERRY MUFFINS | GLUTEN FREE ONE BOWL RECIPE
From theovenlight.net
RASPBERRY CREAM CHEESE MUFFINS - GATHER FOR BREAD
From gatherforbread.com
LEMON RASPBERRY BUTTERMILK MUFFINS RECIPE | DRISCOLL'S
From driscolls.com
BANANA RASPBERRY BUTTERMILK MUFFINS-THE LITTLE EPICUREAN
From thelittleepicurean.com
BUTTERMILK BLUEBERRY MUFFINS (VIDEO) - VERONIKA'S KITCHEN
From veronikaskitchen.com
WHITE CHOCOLATE AND RASPBERRY BUTTERMILK MUFFINS – ERICA'S RECIPES
From ericasrecipes.com
RASPBERRY MUFFINS | HEALTHY, MOIST LEMON RASPBERRY MUFFIN RECIPE
From wellplated.com
HEALTHY RASPBERRY MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
RASPBERRY BUTTERMILK MUFFINS - PRINTER FRIENDLY - ALLRECIPES.COM
From allrecipes.com
RASPBERRY & WHITE CHOCOLATE MUFFINS | RECIPES | MOORLANDS EATER
From moorlandseater.com
THE BEST HOMEMADE RASPBERRY MUFFINS - NICK + ALICIA
From nickandalicia.com
RASPBERRY MUFFINS - MAGIC SKILLET
From magicskillet.com
RASPBERRY MUFFINS – PERFECTLY FLUFFY & FILLED WITH JUICY …
From justsotasty.com
RASPBERRY BUTTERMILK MUFFINS RECIPE - FOOD.COM
From pinterest.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