RASPBERRY MUFFINS
A treat for breakfast or tea that can be made year-round with fresh or frozen raspberries. The streusel ingredients make much more streusel than you will need so you can cut it down. I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. I usually just mix up the streusel in a bowl and work in the butter with my fingertips. I also only get 10 muffins out of this but I have a tendency to really fill up my muffin cups.
Provided by Lvs2Cook
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
- For Muffins: Preheat oven to 400º.
- Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
- Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
- Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
- Fold in the raspberries being careful not to break up the berries too much.
- Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
- Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.
Nutrition Facts : Calories 297.2, Fat 12.6, SaturatedFat 7.7, Cholesterol 49.5, Sodium 211.2, Carbohydrate 44.2, Fiber 1.9, Sugar 26.8, Protein 3.4
RASPBERRY STREUSEL MUFFINS
With a touch of cinnamon, these muffins are great as a breakfast treat or a tasty dessert.
Provided by Food Network
Time 40m
Yield 1 dozen muffins
Number Of Ingredients 13
Steps:
- HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
- COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
- COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
- BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
- One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.
RASPBERRY STREUSEL MUFFINS
These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.-Rosemary Smith, Fort Bragg, California
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE RASPBERRY MUFFINS
Everyone loves these moist, cakelike muffins flavored with raspberries and walnuts. The sweet drizzle of icing makes them pretty enough to serve guests. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Time 50m
Yield 8 muffins.
Number Of Ingredients 15
Steps:
- In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts. , Fill 8 paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and milk; drizzle over muffins.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 163mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE RASPBERRY MUFFINS
White chocolate chips and fresh raspberries make for an irresistible muffin.
Provided by muddyh2os
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
- Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.
- Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 34.4 g, Cholesterol 33.8 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 184.3 mg, Sugar 16.4 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.
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.
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
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
RASPBERRY ORANGE MUFFINS
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 11
Steps:
- 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
- 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
- 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
- 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
Nutrition Facts : Calories 259, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 37 milligrams, Sodium 222 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 5 grams
RED RASPBERRY MUFFINS
My Gramma (and now my aunt) always had raspberry bushes. These muffins are just one of the uses for them.
Provided by Parsley
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Line muffin tins w/ paper liners (or grease them).
- In a large bowl, combine flour, sugars, baking powder, baking soda and salt.
- In another bowl, combine beaten eggs, yogurt, butter and vanilla.
- Add the wet mixture the dry ingredients and stir just to moisten. Fold in raspberries.
- Pour batter into muffin cups.
- Bake at 375 degrees F. for 25-30 minutes or until the muffins test done w/ toothpick test.
Nutrition Facts : Calories 185.4, Fat 5.2, SaturatedFat 2.9, Cholesterol 46.2, Sodium 285.2, Carbohydrate 30.4, Fiber 1.6, Sugar 13.3, Protein 4.3
STREUSEL RASPBERRY MUFFINS
As a child, I would go out with my sister and pick wild raspberries. We'd help our mom make jellies, jams, pies and muffins with the berries. Now, I like to make these muffins on weekend mornings when I have a few extra moments to enjoy them with a cup of tea.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 20
Steps:
- In a bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400° for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust with confectioners' sugar.
Nutrition Facts :
RASPBERRY CREAM MUFFINS
Make and share this Raspberry Cream Muffins recipe from Food.com.
Provided by IAcupcake
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 300, Fat 11.4, SaturatedFat 6.8, Cholesterol 37.2, Sodium 243.3, Carbohydrate 45.6, Fiber 1.3, Sugar 25.8, Protein 4.5
RASPBERRY-CINNAMON MUFFINS
These delicious raspberry muffins are low fat and dairy free.
Provided by Cora
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
- Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
- Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 265.9 mg, Sugar 20.7 g
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