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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Raspberry Muffins

raspberry-muffins

Now that the majority of my holiday recipes have been posted, I am trying to catch up on things I made before the whirlwind of holiday baking began.  A couple of weeks ago we took a short trip to visit my cousin’s family in Charlotte, NC.  I always try to bring a small gift to show my appreciation for the hospitality provided, so this time I brought a basket of assorted muffins.  There were other guests visiting at the same time and I thought something everyone could snack on throughout the day would be a good idea.  In addition to these raspberry muffins, I brought lemon poppy seed and chocolate cherry muffins.  All three varieties were a huge hit with everyone.  I enjoyed them all as well, but I LOVED these raspberry muffins.  I wish I had made an extra batch to keep at home for ourselves :)

Recipe Rewind: tried and true favorites I’ve made recently
Penne a la Betsy

Raspberry Muffins
Yield: 12 muffins

Ingredients:

6 tablespoons unsalted butter, melted and cool
3/4 cup packed dark brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. fleur de sel
2 rounded cups raspberries
coarse sugar, for sprinkling (optional)

Directions:
Preheat oven to 400 degrees F.  Position a rack in the middle position in the oven.  Prepare a muffin pan by lightly greasing the wells or fitting with paper liners.

In the bowl of an electric mixer, combine butter, brown sugar, milk and egg.  Mix on medium-low speed until well combined.  In a separate bowl, whisk together flour, baking powder, cinnamon and fleur de sel.  Add the dry ingredients to the mixing bowl and mix on low speed until just incorporated.  Gently fold in the raspberries with a spatula.

Divide the batter evenly between the prepared muffin cups.  Sprinkle coarse sugar over the top (if using).  Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.  Transfer to a wire rack and allow to cool completely.

Source: adapted from Confections of a Foodie Bride

  • joelen

    Nice touch using fleur de sel! They look great and I love the crunchy topping resulting from the coarse sugar :)

  • Lisa

    Hmmm what if I do not have fleur de sel? Can I use regular salt? I really need a great muffin recipe :)

  • molly

    i love rasberrys!! xx

  • Elizabeth

    I had 2 cups of raspberries that we picked last weekend and they needed to be used, so I just made this recipe—and the results were great! So, so tasty. I used regular salt in the batter and regular sugar for the topping and they were still amazing.

  • Lydia MacDonald

    These muffins are amazing! I was wondering if blackberries can be replaced for the raspberries? I have so many blackberries that I don’t know what to do with them!

  • Annie

    Lydia,
    I suppose you could but I do have a blackberry muffin recipe posted. It’s kind of an older post but man, those are fantastic! Highly recommended.

  • Elizabeth

    Just wanted to let you know that my 4 year old son and I went to Anderson Orchard yesterday morning and picked raspberries. Then this morning we made (and ate!) these muffins before preschool. Still delicious!

  • Ro

    very tasty and full of raspberries. wish i had course sugar on hand, because they could have used that touch of sweetness.

  • Celine

    I made these this evening due to a surplus of raspberries in my fridge. I decided to add some almond extract for a Linzer-torte sort of flavor, and just for fun added a little fresh lemon zest. So unbelievably delicious! I don’t think I’ve ever eaten a better muffin (except possibly your pumpkin muffins filled with cream cheese). Thank you!

  • Andrianna

    Do you think I could sub roasted cherries for the raspberries?

  • annieseats

    Sure. Enjoy!