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!
- 1¾ cups all-purpose flour
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup vegetable or canola oil
- ¾ cup buttermilk (lowfat is okay)
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1¾ cups halved fresh raspberries, divided (about 1 pint)
- 2 tablespoons granulated white sugar
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- 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 1½ cups raspberries.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Add the remaining ¼ 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!