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 fresh raspberry muffins 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 recipe for fresh raspberry muffins 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
Written by: Jill Castle, MS, RDN
Published on: October 2, 2015
Updated on: June 20, 2019