We go crazy around here for fresh muffins. And raspberries? We’ve had bushes in the backyard since the kids were young. So put it all together for this fresh raspberry muffins recipe and I get some VERY excited kids!
Honestly, it always feels like such a treat to go out and pick a handful of raspberries, or even a bowlful, especially when I think about how expensive fresh ones are in the grocery store.
This raspberry muffins recipe is chock full of fresh fruit, settled into a tender, sweet cake.
The extra baking powder helps them blossom in the muffin tin, especially since fresh fruit can weigh down a muffin and make it more dense than fluffy. So, as a result, these look like muffins, and not like hockey pucks!
What’s your favorite type of muffin?
- 3 cups of flour
- 2 teaspoons of baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, room temperature
- 1 cup sugar
- 1 cup low fat milk, room temperature
- ½ cup canola oil
- 2 teaspoons vanilla
- 2 cups fresh raspberries
- Pre-heat the oven to 350 F.
- Combine first four ingredients in a large bowl, whisking them together briefly.
- Mix eggs, sugar, milk, oil and vanilla in a separate bowl, combining thoroughly.
- Add the wet ingredients to the dry ingredients, carefully mixing until just combined (be careful not to over-mix).
- Gently fold in raspberries until incorporated into the batter.
- Divide evenly into lined muffin tins.
- Bake for 10-12 min. or until lightly browned on top.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 293 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 32mg Sodium: 191mg Carbohydrates: 45g Fiber: 2g Sugar: 19g Protein: 5g