These Yummy Raspberry Muffins are light and fluffy, dotted with fresh raspberries and topped with a lid of crunchy nuts and sugar bits. So easy to make, yet they feel so special!
In case you’re inspired to bake muffins here is one of my all-time favorites. It’s from my stained and tattered (as all good cookbooks should be) copy of All the Best Muffins and Quick Breads by Joie Warner.
This is my “guilt-free” adaptation, using whole wheat pastry flour and scant. If you prefer, you can use unbleached all-purpose flour and granulated sugar. You can also substitute other kinds of berries if you want as well.
Raspberry Muffins
These Yummy Raspberry Muffins are light and fluffy, dotted with fresh raspberries and topped with a lid of crunchy nuts and sugar bits. So easy to make, yet they feel so special!
Servings: 12
Calories: 377kcal
Ingredients
Muffin Batter
- 2 cup whole wheat pastry flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup milk
- 1/4 cup neutral oil
- 2 egg beaten
- 1 orange zested
- 1 cup raspberries frozen works fine, too
Streusel Topping
- 1/3 cup brown sugar packed
- 1/3 cup whole wheat pastry flour
- 3 tbsp butter softened
- 1/3 cup sliced almonds toasted
Instructions
- Preheat the oven to 400 degrees. Line a 12-cup muffin pan with muffin papers.
- Whisk together the flour, sucanat, baking powder, cinnamon, and salt in a large bowl.
- In a medium bowl, whisk together the milk, oil, eggs, and orange zest until blended. Pour the wet mixture into the dry ingredients and add the raspberries. Fold just until combined; do not overmix. Spoon batter into prepared muffin cups, dividing evenly.
- To make the topping, combine the brown sugar, flour, and butter in a small bowl with a fork, stir in the almonds then sprinkle evenly over muffin tops.
- Bake for 20 minutes or until tester comes out clean. Cool on a wire rack.
Notes
If you prefer, you can use unbleached all-purpose flour and granulated sugar. You can also substitute other kinds of berries if you want as well.
Nutrition
Calories: 377kcal | Carbohydrates: 60g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 143mg | Potassium: 362mg | Fiber: 6g | Sugar: 27g | Vitamin A: 152IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 2mg
Katie says
These sound great! I’ll make them the original way this week, then try to “healthy ’em up” to see if I miss too much of the flavor with out the good ingredients. 🙂
Thanks for sharing!
Alea says
These sound great! I think I am beginning to compile a list of recipes from you. Thanks for sharing!