Best 2 Easy Raspberry Muffins Recipes
Raspberry muffins are a delectable treat that can elevate any breakfast or brunch gathering. Their soft, fluffy texture, bursting with sweet and tangy raspberries, makes them a favorite among both kids and adults. Whether you're a seasoned baker or a novice in the kitchen, preparing easy raspberry muffins can be a rewarding and delightful experience. With just a few simple ingredients and basic kitchen tools, you can whip up a batch of these delectable muffins in no time. Let's embark on a culinary journey to discover the best recipe for easy raspberry muffins that will tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
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.
IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS
These little muffins are packed with flavor thanks to a layer or fresh raspberries and a cream cheese drizzle on top!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
- In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
- In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
- Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
- Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 g
Tips:
- Use fresh or frozen raspberries. Fresh raspberries are best, but frozen raspberries work well too. If using frozen raspberries, thaw them before using.
- Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. This will help prevent the muffins from breaking.
Conclusion:
These easy raspberry muffins are a delicious and easy-to-make breakfast or snack. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy treat, give these raspberry muffins a try. You won't be disappointed!
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