These delicious muffins are quick and easy to prepare and are great as a snack or breakfast! You can easily top these muffins with a frosting to turn it into a delectable cupcake for dessert!
The word “muffin” is derived from different European languages like moufflet from the French or muffe from the Germans, which means “small cake.” Muffins once used yeast as the leavening agent and dates back to the 1700’s but the muffins that we know today using baking powder or baking soda became more popular in the late 1800’s.
Let’s get started!
To a bowl, add regular flour, whole wheat flour, sugar, baking powder and salt. Stir well.
To the flour, add vanilla, milk, oil or melted butter and eggs. I always combine everything in one bowl and stir by hand. I never mix the wet ingredients separately and they always turn out wonderfully!!
I always stir the muffin batter vigorously until smooth.
Dredge 1 cup raspberries in 1 tbsp flour. I’m using frozen berries but you can use fresh as well. Add to the batter and gently fold.
Lightly grease or place liners in muffin tin. Divide the batter between the 12 muffin cups. I topped the muffins with extra pieces of frozen raspberry and maple sugar.
Bake at 350F for 25 to 30 minutes or until lightly browned and top springs back when touched. You can also insert a cake tester or toothpick to ensure it’s cooked through. Remove from oven and let sit 5 minutes before removing from pan.
Place on cooling rack to cool completely.
Store in an airtight container.
You can top with a raspberry or vanilla frosting or even cream cheese — these make the perfect fluffy cupcake for any occasion! They smell amazing and are simply delicious.
Raspberry Muffins
1 cup regular flour
1/2 cup whole wheat flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/3 cup milk
1/2 cup oil or melted butter
4 eggs
1 cup raspberries, fresh or frozen
To a bowl, add unbleached white flour and whole wheat flour, sugar, baking powder and salt. Stir well. To the flour, add vanilla, milk, oil or melted butter and eggs. Stir the muffin batter vigorously until well mixed. Dredge raspberries in flour. Add to batter and gently fold.
Lightly grease muffin tin or place liners in muffin tin. Divide the batter between the 12 muffin cups. I topped the muffins with extra pieces of frozen raspberry and maple sugar. You can sprinkle with coarse sugar or leave plain.
Bake at 350F for 25 to 30 minutes or until lightly browned and top springs back when touched. You can also insert a cake tester or toothpick to ensure it’s cooked through. Remove from oven and let sit 5 minutes before removing from pan. Place on cooling rack to cool completely. Once cooled, store in an airtight container.
enjoy from Our City Homestead to yours