Raspberry Cinnamon Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
• Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
• Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.

Steps:

• HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
• COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
• COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
• BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
• One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.

Steps:

• Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
• In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes.
• When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
• Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
• Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.

Steps:

• Preheat oven to 400.
• In medium-size mixing bowl.
• Combine first 5 ingredients; making a well in the centre of the mixture. Mix together egg, buttermilk, and margarine. Slowly add to flour mixture and stir until moistened.
• Coat muffin tray with cooking spray and spoon approx.
• 1 tablespoon of batter into each muffin cup.
• Then spoon approx.
• 1 tsp of raspberry jam into centre of each muffin cup (do not spread), and top with remaining batter.
• Mix together 1 Tbsp sugar and < teaspoon cinnamon; stirring well.
• Bake 20 to 25 minutes or until muffins spring back when touched.
• Remove from muffin cups immediately, and let cool on wire ra ck.

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, butter and sugar until light and fluffy. Add egg whites, egg, buttermilk and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture just until moistened. Fold in raspberries and walnuts., Fill paper-lined muffin cups three-fourths full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
• For Muffins: Preheat oven to 400º.
• Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
• Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
• Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
• Fold in the raspberries being careful not to break up the berries too much.
• Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
• Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
• Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
• Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.