Raspberry Muffins
As I said in my recent interview, I am known for making anything with raspberries. Just to prove it, I made some Raspberry Muffins that happen to be OUT OF THIS WORLD!!! Now, let me show you what makes this recipe so great.
Okay. In this picture, can you tell what makes these muffins so tasty? (hint: something that is big, red, juicy, and amazing).
Answer: The RASPBERRIES!!! Of course.
Before you pour the batter into the muffin cups (I used these cool silicon cupcake molds), you have to stir the raspberries in VERY carefully so that they don’t get crushed.
It’s always good to put a couple raspberries on top of the batter so that it turns out pretty.
These muffins were some of the best ones I’ve ever had. It was partially because of the raspberries, and partially of the yummy batter. Raspberry muffins are amazing breakfast treats for anyone, especially my fellow raspberry lovers.
And even a kid can be OBSESSED with raspberries… Like Me!
Raspberry Muffins
Yield: 12 muffins
Prep Time: 15 min
Cook Time: 20 min
Pretty much my favorite muffin recipe EVER!
Ingredients:
1 3/4 cups all-purpose flour
1/4 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup vegetable or canola oil
3/4 cup buttermilk (lowfat is okay)
2 tablespoons sour cream
1 teaspoon vanilla extract
1 3/4 cups halved fresh raspberries, divided (about 1 pint)
2 tablespoons granulated white sugarDirections:
1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk together the eggs, oil, buttermilk, sour cream and vanilla. Add to the dry ingredients, stirring just until moistened. Gently stir in 1 1/2 cups raspberries.
4. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Add the remaining 1/4 cup halved raspberries to the tops of the batter. Sprinkle sugar on top of each. Bake 20 to 25 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean. Serve warm!
Source: RecipeBoy.com (Adapted from Bread for Breakfast)
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Lauren @ Healthy Food For Living — July 26, 2012 @ 3:44 am
Raspberries are fantastic, and these muffins sound like the perfect way to enjoy them! I love that the muffins aren’t packed with sugar; making them a great breakfast option.
Deborah — July 26, 2012 @ 7:40 am
I love muffins, and have to try your recipe. Those raspberries look perfect!
sara — July 26, 2012 @ 7:44 am
Mmmm, these muffins look amazing! Love the berries.
Lynna — July 26, 2012 @ 10:29 pm
This looks absolutely great!
I love raspberries and in muffin form? I KNOW it`s going to be good!
Heidi @ Bits of Sunshine — July 27, 2012 @ 12:18 am
these do look awesome! I love muffins too – and ANYTHING with berries!
Ernst D. Hill — July 27, 2012 @ 7:50 am
This look very good, Keep up the great work sir.
Cookin' Canuck — July 27, 2012 @ 7:57 am
These looks fantastic, Brooks! My boys and I were so happy to finally meet you last night. Both M & T had a ball manning the grill with you. You definitely have some new fans!
ducky — July 27, 2012 @ 3:42 pm
Now these look Yum-licious!!
marcus — July 28, 2012 @ 7:20 am
I made these just as your recipe says. WoW dude! The best I ever made!!!
Thank You!
Cookin' Canuck — July 28, 2012 @ 11:54 am
Hi Brooks, this is M & T (Dara’s kids). We like all of your favorite foods, too – sushi, Nutella, Shirley Temples. We eat lots of Yoplait yogurts too. We really like the posts on your blog. The raspberry muffins look really good.
Carla @ Carla's Confections — July 29, 2012 @ 7:00 pm
Mmmm the raspberries really make this!! They look awesome!!
Shari @ The Daily Dish — July 31, 2012 @ 11:11 am
These look fantastic! Thanks for sharing.
GoGo LaTata — August 7, 2012 @ 3:10 pm
These muffins look amazing! I have a huge bowl of raspberries I just picked (I guess I’m obsessed, too!) and I can’t wait to make these!
Thanks for sharing! CHOW!