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.
- 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
- 1/3 cup brown sugar packed
- 1/3 cup whole wheat pastry flour
- 3 tbsp butter softened
- 1/3 cup sliced almonds toasted
- 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.