Best 6 Raspberry Cinnamon Muffins Recipes

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Looking for a delectable treat that fills your home with an enticing aroma? Look no further than raspberry cinnamon muffins! These delightful pastries combine the sweet and tart flavors of raspberries with the warm, inviting spices of cinnamon to create a truly irresistible experience. Whether it's for a special occasion or a casual morning indulgence, these muffins are sure to satisfy your cravings and warm your heart. With their moist crumb, bursts of fresh raspberries, and a sprinkle of cinnamon sugar, each bite is a perfect symphony of flavors that will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

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 image

These raspberry muffins are our Christmas morning tradition.

Provided by Tiffany Thomas Greene

Categories     Muffins

Time 55m

Yield 24

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
⅜ teaspoon salt
3 large eggs
1 ½ cups milk
1 cup white sugar
2 tablespoons white sugar
¾ cup vegetable oil
¾ cup frozen raspberries

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.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g

RASPBERRY-CINNAMON MUFFINS



Raspberry-Cinnamon Muffins image

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

1 cup packed light brown sugar
1 cup applesauce
1 large egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups frozen raspberries

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

CINNAMON RASPBERRY MUFFINS



Cinnamon Raspberry Muffins image

Make and share this Cinnamon Raspberry Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon, ground
1 egg, lightly beaten
2/3 cup low-fat buttermilk
1/4 cup margarine, melted
to taste vegetable oil cooking spray
1/4 cup seedless raspberry jam
1 tablespoon sugar
1/4 teaspoon cinnamon, ground

Steps:

  • Preheat oven to 400.
  • In medium-size mixing bowl.
  • Combine first 5 ingredients; making a well in the centre of the mixture. Mix together egg, buttermilk, and margarine. Slowly add to flour mixture and stir until moistened.
  • Coat muffin tray with cooking spray and spoon approx.
  • 1 tablespoon of batter into each muffin cup.
  • Then spoon approx.
  • 1 tsp of raspberry jam into centre of each muffin cup (do not spread), and top with remaining batter.
  • Mix together 1 Tbsp sugar and < teaspoon cinnamon; stirring well.
  • Bake 20 to 25 minutes or until muffins spring back when touched.
  • Remove from muffin cups immediately, and let cool on wire ra ck.

Nutrition Facts : Calories 158.1, Fat 4.5, SaturatedFat 1, Cholesterol 16.1, Sodium 167, Carbohydrate 27.1, Fiber 0.6, Sugar 13.3, Protein 2.7

RASPBERRY CRUMBLE MUFFINS



Raspberry Crumble Muffins image

Enjoy the tender sweetness of a Raspberry Crumble Muffin. This delectable gems are studded with ravishing red raspberries and topped with a buttery sweet crumble topping.

Provided by PhoenixReborn

Categories     Quick Breads

Time 30m

Yield 1 muffin, 12 serving(s)

Number Of Ingredients 14

1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon fresh lemon zest (see note below)
2 teaspoons baking powder
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup fresh raspberry
3/4 cup all-purpose flour, sifted
1/4 cup brown sugar
1/3 cup oatmeal, dry
1 teaspoon cinnamon
1/2 cup butter, cold

Steps:

  • Preheat oven to 400 degrees.
  • MUFFINS: Beat together the egg, milk, lemon zest and oil in a medium bowl.
  • Mix together in a separate bowl the baking powder, white sugar, 1.5 cups sifted flour and 1/2 t. salt. Stir into the wet ingredients just until the dry ingredients are moist, about 8 rotations. Add raspberries; stir about 2-3 more times.
  • Fill muffin cups about 2/3 full.
  • STREUSEL TOPPING: Stir together the remaining flour, brown sugar, cinnamon and oatmeal. Cut in with a pastry blender the butter until the mixture resembles coarse crumbs.
  • Sprinkle topping over each muffin.
  • Bake 20-25 minutes. Remove from pan immediately. Makes about 12.
  • NOTE: The key to making a truly tender muffin is in NOT overmixing your batter. Stir it as little as possible. It's OK if the batter is somewhat unevenly mixed; it "corrects" itself in baking. Sifting the dry ingredients lends to the light texture, so don't neglect this step, either. Use either a traditional sifter, or a mesh strainer to sift your ingredients.
  • Try a Microplane grater for your lemon zest, or a Messermeister zester/channel tool. I find these to be the easiest way to get fresh zest from citrus. Use only the colorful exterior of the lemon-- the white peel part adds only bitterness.

LEMON/RASPBERRY STREUSEL MUFFINS



Lemon/Raspberry Streusel Muffins image

Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. -Marie Herr, Berea, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1 cup lemon yogurt
1/2 cup vegetable oil
1 teaspoon grated lemon zest
1 cup fresh or frozen raspberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • For a sweeter muffin, increase the amount of sugar in the recipe.
  • For a more tart muffin, increase the amount of lemon juice in the recipe.
  • For a muffin with a crunchy topping, sprinkle a mixture of sugar and cinnamon on top before baking.
  • For a muffin with a moist crumb, add a mashed banana to the batter.
  • For a muffin with a nutty flavor, add chopped walnuts or pecans to the batter.

Conclusion:

Raspberry cinnamon muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. With a moist crumb and a sweet and tart flavor, these muffins are sure to please everyone. So next time you're looking for a quick and easy recipe, give these raspberry cinnamon muffins a try.

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