Friday, February 24, 2012

Raspberry Muffins

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)
2 eggs
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. 

Linking up to these parties.



  1. This is adorable!
    I’d love if you would come link this up at From Scratch Friday!


  2. YUM!!! I love raspberries!! How do you think Strawberries would do? They are plentiful where I live in FL.

  3. I love the flavors you used. Not only does it taste good, it also looks good. If you have a moment, would you link this to Bake with Bizzy.

  4. I love raspberries and lemons together. Always great to have a recipe like this for muffin days. Thanks so much for sharing at our party today.

  5. Yummy! I love raspberries! Thanks so much for sharing at Mom On Timeout!

  6. these would be sooo yummy for breakfast! thanks for linking up to tip-toe thru tuesday!



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