Yummy Raspberry Muffins

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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!

raspberry muffins

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.

 

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Raspberry Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
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!
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Keyword: muffins with streusel, raspberries, raspberry muffins, streusel, streusel topping
Servings: 12
Calories: 377 kcal
Author: Jessica Fisher
Ingredients
Muffin Batter
  • 2 cups  whole wheat pastry flour
  • 1 cup  sucanat
  • 1 Tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4  cup milk
  • 1/4 cup oil
  • 2 large eggs beaten
  • finely grated zest of 1 medium orange
  • 1 cup fresh raspberries frozen works fine, too
Streusel Topping
  • 1/3 cup packed brown sugar
  • 1/3 cup whole wheat pastry flour
  • 3 Tablespoons butter  softened
  • 1/3 cup  sliced almonds
Instructions
  1. Preheat the oven to 400 degrees. Line a 12-cup muffin pan with muffin papers.
  2. Whisk together the flour, sucanat, baking powder, cinnamon, and salt in a large bowl.
  3. 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.
  4. 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.
  5. Bake for 20 minutes or until tester comes out clean. Cool on a wire rack.
Recipe 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 Facts
Raspberry Muffins
Amount Per Serving
Calories 377 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 36mg12%
Sodium 143mg6%
Potassium 362mg10%
Carbohydrates 60g20%
Fiber 6g25%
Sugar 27g30%
Protein 9g18%
Vitamin A 152IU3%
Vitamin C 3mg4%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. 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!

  2. Alea says

    These sound great! I think I am beginning to compile a list of recipes from you. Thanks for sharing!

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