RASPBERRY CREAM MUFFINS
"It took me a couple of batches to perfect these muffins," writes Stephanie Moon, of Boise, Idaho, "but my family thinks this version is the best! And since they always gobble them up fast, I have to agree." TIP: Gently stir the raspberries into the batter, so they don't break apart.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries. , Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 266mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY CREAM MUFFINS
Make and share this Raspberry Cream Muffins recipe from Food.com.
Provided by IAcupcake
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Toss raspberries with 1/4 cup sugar and set aside.
- Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts.
- Combine flour, baking powder, and salt. Add alternately to creamed mix with half and half. Stir in chips and raspberries.
- Fill paper lined muffin cups 3/4 full. Mix brown sugar and 2T sugar and sprinkle over batter. Bake at 375 degrees for 25-30 minutes until a toothpick comes out clean.
Nutrition Facts : Calories 300, Fat 11.4, SaturatedFat 6.8, Cholesterol 37.2, Sodium 243.3, Carbohydrate 45.6, Fiber 1.3, Sugar 25.8, Protein 4.5
RASPBERRY MUFFINS
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.
Nutrition Facts :
RASPBERRY SOUR CREAM MUFFINS
This is another variation of raspberry sour cream muffins. This one is seedless if you use seedless jam, and better for those of us who don't tolerate seeds in our diet.
Provided by Whisper
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Sift together first four ingredients into a mixing bowl.
- In a separate bowl cream sugar and butter till fluffy light.
- Blend in eggs, then sour cream.
- Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
- Spoon batter into greased muffin cups about half full.
- Place a teaspoon of jam atop batter, then another spoon of batter over jam.
- Bake at 350 degrees F for 20-25 minutes.
IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS
These little muffins are packed with flavor thanks to a layer or fresh raspberries and a cream cheese drizzle on top!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
- In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
- In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
- Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
- Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 g
BERRY CREAM MUFFINS
If you can't decide which berries to use in these muffins, you can't go wrong using half raspberries and half blueberries! -Linda Gilmore, Hampstead, Maryland
Provided by Taste of Home
Time 35m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add fresh or frozen berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.
Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 330mg sodium, Carbohydrate 60g carbohydrate (31g sugars, Fiber 3g fiber), Protein 7g protein.
LEMON RASPBERRY MUFFINS
This is my adopted recipe Feb 2005. These are absolutely delicious!!!!I changed the recipe a bit, I used 1 1/2 teaspoon lemon extract as suggested. I used 1/2 cup of sour cream and 1/2 cup skim milk instead of the half and half. I used 2 cups raspberries and decreased the sugar to 3/4 cup
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Line 12 muffin cups with paper baking cups.
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine flour, sugar, baking powder and salt; mix well.
- In small bowl, combine half-and-half or sour cream and skim milk, oil, Lemon extract and eggs; blend well.
- Add to dry ingredients, stir until ingredients are just moistened.
- Carefully fold in raspberries.
- Fill prepared muffin cups 3/4ths full.
- Bake at 400 degrees F. 20 to 25 minutes or until golden brown.
- Cool 5 minutes, remove from pans.
- HIGH ALTITUDE:
- Above 3500 feet, decrease baking powder to 2 teaspoonful.
RASPBERRY-CINNAMON MUFFINS
These delicious raspberry muffins are low fat and dairy free.
Provided by Cora
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 265.9 mg, Sugar 20.7 g
RASPBERRY STREUSEL MUFFINS
These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.-Rosemary Smith, Fort Bragg, California
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE RASPBERRY MUFFINS
Everyone loves these moist, cakelike muffins flavored with raspberries and walnuts. The sweet drizzle of icing makes them pretty enough to serve guests. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Time 50m
Yield 8 muffins.
Number Of Ingredients 15
Steps:
- In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts. , Fill 8 paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and milk; drizzle over muffins.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 163mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY SOUR CREAM MUFFINS
Make and share this Raspberry Sour Cream Muffins recipe from Food.com.
Provided by Hey Jude
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Make topping: in a small bowl combine pecans, 2 T of sugar and 1 T of wheat germ.
- Set aside.
- If using fresh raspberries, rinse and pat dry, set aside.
- Combine flour 1/2 cup sugar, 1/2 cup wheat germ, baking powder, cinnamon and salt in a large bowl, mix well.
- In a medium bowl, combine sour cream, milk and egg, blend well.
- Add sour cream mixture all at once to dry ingredients, mix just until dry ingredients are moistened (do not overmix).
- Gently fold in raspberries.
- Fill cups of muffin pan, lined with paper baking cups, to almost full.
- Sprinkle with topping, patting gently.
- Bake in a 350° oven 23 to 26 minutes, until a toothpick inserted in center without touching a berry comes out clean.
- Let muffins cool about 5 minutes before removing from pan.
- Meanwhile, for glaze, combine powdered sugar and lemon juice in a small bowl, mix until smooth.
- Drizzle over muffins.
- Serve muffins warm.
Nutrition Facts : Calories 203.1, Fat 7.2, SaturatedFat 3.1, Cholesterol 27.5, Sodium 131.1, Carbohydrate 31.5, Fiber 2.1, Sugar 16, Protein 4.4
RASPBERRY-CREAM CHEESE MUFFINS
Serve these muffins for breakfast and your family will be begging for more. We love the combination of cream cheese and tart raspberries. GOOD TO KNOW: These sweets have only two-thirds the fat of traditional muffins. Walnuts are full of heart-healthy fats, and the antioxidants in raspberries can prevent heart disease and certain cancers, as well as keep your eyes, mind, and immune system sharp.
Provided by ElizabethKnicely
Categories Raspberries
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
- Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on wire rack.
RASPBERRY MUFFINS
Even people who dash off most mornings without breakfast will sit with family during the holidays to linger over a warm muffin and a steaming cup of coffee. These delicious raspberry muffins are quick to make, leaving ample time to savor these special moments.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter muffin pan. Place vanilla pod and seeds in a small saucepan with butter, and place over low heat until melted. Remove pan from heat, and let the mixture cool. Discard vanilla pod.
- Sift the flour, sugar, baking powder, ginger, cinnamon, and salt into a bowl large enough to accommodate the ingredients, with ample room for mixing. Whisk together.
- Add the butter mixture and eggs to the dry mixture; pour in the buttermilk. Stir the mixture with a spatula or wooden spoon just until combined. The batter should be slightly lumpy.
- Add the berries. (If you prefer, substitute 2 cups of another fruit, such as peeled and chopped apples or pears.) Stir with a spatula just until combined, being careful not to overmix.
- Spoon batter into prepared pan, filling cups completely. Using 2 cups crumb topping, sprinkle muffins generously; press gently to adhere. Bake until golden, 25 to 30 minutes. Transfer to wire rack to cool.
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4/5 (1)Estimated Reading Time 2 minsServings 1Total Time 35 mins
- In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and extracts.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with half and half. Carefully stir in the chips and raspberries.
- Fill greased or paper-lined muffin cups three-fourths full. Bake for about 25 minutes or until a toothpick comes out clean.
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