raspberry muffins recipe

Try these sweet and tender raspberry muffins the next time you need a quick breakfast on the go. They're soft, moist, and fully loaded with fruity flavor.

Easy Raspberry Muffins Recipe

all-purpose flour

baking powder

shortening

sugar

eggs, lightly beaten

milk

vanilla extract

raspberries

sugar,

Preheat the oven to 375º degrees Fahrenheit (190°C) and line two six-hole muffin tins with liners (or grease with cooking spray).

In a large bowl with an electric mixer, beat the shortening with the sugar until it's light and fluffy.

Add eggs one at a time, and mix well between each addition.

In a separate bowl, stir the flour and baking powder.

Then, add the flour to the batter, alternating with the milk and vanilla. Do this in 1/3 additions, starting with the milk. Stir with a spatula by hand to incorporate.

Before the last addition of flour goes in, gently toss the berries in the flour. Then, carefully stir them into the batter.

Fill the muffin cups about two-thirds full and sprinkle 1/2 teaspoon of sugar over each.

Bake for 20-25 minutes or until the center of the muffins spring back when lightly touched.

Cool for 10 minutes in the tray before transferring the muffins to a wire rack to cool completely.

Enjoy!

Incredibly moist and fluffy raspberry muffins made in 1 bowl with frozen raspberries! Chock full of nourishing ingredients like whole grain oat and almond flour, Greek yogurt (each muffin packs ~6g protein, yay!), extra virgin olive oil, and pure maple syrup. On the table in just 30 minutes! Recipe makes 12 muffins.
Note: I live at high altitude in Colorado; your muffins will be taller than mine!

Healthy Raspberry Muffins with Greek Yogurt

plain Greek yogurt

eggs

maple syrup

tbsp extra virgin olive oil

tsp pure vanilla extract

lemon

almond flour (163 grams)

oat flour (124 grams)

tsp baking soda

tsp fine sea salt

raspberries, roughly chopped (do not thaw)*

Preheat oven to 350F. Spray a muffin tin well with oil spray or line with paper liners.

Place yogurt, eggs, maple syrup, olive oil, vanilla, and lemon zest in a large mixing bowl. Whisk until completely smooth.

Add almond flour (make sure it's packed in there!), oat flour (spooned and leveled), baking soda, and salt. Use a whisk or rubber spatula to mix until almost combined. Don't over-mix. It will be very thick, don't worry!

Give raspberries a rough chop (this helps for better distribution and even moisture). Gently fold them into the batter with a rubber spatula.

Portion batter into muffin tin, filling each one nearly to the top (I use a handy muffin scoop). I like to sprinkle each one with a pinch of sugar for sparkly, crisp tops (these are not overly sweet muffins).

Bake for 24-25 min, or until a toothpick comes out clean and tops are golden brown. Cool in pan for 15 minutes before transferring to a wire rack to cool completely. Store covered on the counter for 2 days then refrigerate.

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Top 2 raspberry muffins recipe recipes from across the web

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Easy Raspberry Muffins Recipe

Healthy Raspberry Muffins with Gree...

The most viewed raspberry muffins recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine