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"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.
Nutritional Facts 1 serving (1 each) equals 299 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 266 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Raspberry Cream Muffins in Quick Cooking July/August 2005, p63
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jan. 21, 2013 by mistymd1
These are so moist and taste wonderful. I will definitely make these again.
Reviewed on Dec. 11, 2012 by 2B JRH
This recipe is fabulous!I used up my half n half and didnt quite have enough so I made up the difference with heavy whipping cream and then I didnt have raspberries so I finely chopped cranberries and WOW, they are so.... Good!
This recipe is fabulous!
I used up my half n half and didnt quite have enough so I made up the difference with heavy whipping cream and then I didnt have raspberries so I finely chopped cranberries and WOW, they are so.... Good!
Reviewed on Nov. 23, 2012 by HOGWriter
Recommend using paper cups. Berries are delicate and large ones especially, fracture the integrity of muffins when trying to release from pan. We loved them even with cracks, and will definately make again. The almond extract is a plus - it really ties the flavors together well.
Reviewed on Sep. 10, 2012 by wasoongu
Using 1% milk in place of the cream and a little less sugar, these were still great. I skipped the extra sugar on top and added some chopped pecans. My dad joined us for breakfast this morning and said they were the best muffins he'd ever had.
Reviewed on Jul. 02, 2012 by amyhanes
Won 2nd place in a baking contest at the county fair with this recipe. Had to make and bake them on the spot. Turn out great!!
Reviewed on Nov. 29, 2011 by cookiehatch
These are soooo delicious! One of the very best muffin recipes ever!
Reviewed on Aug. 11, 2011 by anndi2009
I was going through all my old issues of Taste of Home, Quick Cooking magazines and I ran across this recipe again. I finally got around to making it. What a WONDERFULLY moist muffin and easy to make. I did get 15 muffins instead of 12 but I'm not complaining. All I can say is YUMMY every last one!!
Reviewed on Jun. 06, 2011 by stjohnj
One of the best muffins I've had!
Reviewed on Jun. 22, 2010 by xrayeyes2
I made these and tweaked it a bit with 3/4 cup coconut in the batter and 1/4 cup coconut in the sugar/brown sugar mixture. They were excellent!!
Reviewed on Nov. 28, 2009 by akablar
Everyone I've made this recipe for has loved them!! I actually make them using half whole wheat flour and half all-purpose flour, along with skim milk instead of half and half. They are always a hit and so easy to make!
Reviewed on May. 24, 2008 by sunny_days
These are amazing! They were a hit with my friends! Easy to make too.
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