I have been looking for a good raspberry muffin recipe since we have tons of frozen raspberries from our garden. This is the one I've liked the best so far.
I would describe the texture of the muffin almost like an angel food cake texture. I LOVE that it isn't crumbly. My kids make enough messes. I don't need to clean up extra because their breakfast won't stay in one piece.
Here's the recipe - it comes from my cousin-in-law, but I've adjusted it a little.
Raspberry Lemon Muffins
2 c. flour
1 c. sugar
1 T. baking powder
1/2 t. salt
1 c. milk
1/2 c. oil (or applesauce)
1 t. lemon extract (or vanilla)
1 c. fresh or frozen raspberries, without syrup
Combine dry ingredients. In another bowl combine wet ingredients. Fold mixtures together stirring just until moistened. Add raspberries. Fill greased muffin tins. Bake at 425 for 15-20 minutes. Cool in pans. Makes 12.
I use applesauce and vanilla. I also don't use two bowls. I just stir it all together. I always sprinkle a little sugar on top of each muffin for a nice sweet crunch. I make them the night before for a quick breakfast in the morning.
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