Raspberry muffins are very good and often produce a very moist cakey texture. The raspberries hold a lot of juice in them and this juice is released into the muffins. They bake up superbly! I was really impressed by this recipe and will make it again sometime soon. I actually made a double batch because I knew that these muffins would be good and get eaten quickly. Boy, was that an understatement! I think the neighbor kids ate more of these muffins than my own.
That’s okay. We are a family who enjoys sharing so it was a pleasure to feed all of those hungry little tummies 🙂
Ingredients
1 cup fresh cleaned raspberries, halved if large
2 cups Gold Medal all-purpose flour, 9 ounces
1/3 cup Domino granulated sugar
4 teaspoons baking powder
dash Morton salt
1 large egg
3/4 cup plus 2 tablespoons milk
1/4 cup melted Kerrygold butter
1/2 cup chopped pecans or walnuts
cinnamon sugar for sprinkling, optional
Instructions
Heat oven to 400 F.
Grease and flour a 12-cup muffin pan.
Rinse and drain raspberries. Put them on paper towels to dry a bit.
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
In another smaller bowl, whisk egg with the milk. Add the egg and milk mixture to the dry mixture along with the melted butter. Mix lightly to combine, just until ingredients are moistened. The batter will be somewhat lumpy.
Sprinkle raspberries and pecans or walnuts over the batter and gently fold into the batter. Spoon into the prepared muffin pans.
Sprinkle cinnamon sugar over each muffin, if desired.
Bake in the preheated oven for 18 to 21 minutes, or until a cake tester or pick comes out clean when inserted into the center of a muffin.
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Quick Tip: This recipe is easy to double.