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.
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.
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.
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.
Time 35m Yield about 1 dozen. Number Of Ingredients 9 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.
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.
More about “red raspberry muffins recipes”
Time 55m Yield 24 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins. Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined. Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries. Spoon batter into the prepared muffin cups. Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.
