Sweet Raspberry Muffins Recipe

Sweet Raspberry Muffins Recipe Sweet Raspberry Muffins Recipe photo by Taste of Home Rating 4

I like to linger over a cup of coffee and a warm sweet treat on weekend mornings. These moist muffins are perfect because making them ties up so little time in the kitchen. I also serve them with holiday meals for something different. -Teresa Raab, Tustin, Michigan

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Sweet Raspberry Muffins Recipe
  • Prep/Total Time: 30 min.
  • Yield: 12 Servings
30 30

Ingredients

  • 2 cups biscuit/baking mix
  • 2 tablespoons sugar
  • 1/4 cup cold butter, cubed
  • 2/3 cup 2% milk
  • 1/4 cup raspberry jam
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons warm water
  • 1/4 teaspoon vanilla extract

Directions

  • In a large bowl, combine biscuit mix and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened (batter will be thick).
  • Spoon about 1 tablespoon of batter into 12 paper-lined muffin cups. Top with 1 teaspoon jam. Spoon the remaining batter (about 1 tablespoon each) over jam.
  • Bake at 425° for 12-14 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes.
  • Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle glaze over warm muffins. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 168 calories, 7 g fat (3 g saturated fat), 12 mg cholesterol, 297 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.

Originally published as Sweet Raspberry Muffins in Quick Cooking November/December 1999, p27

Tip

Big Batch Baked Goods

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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Reviews for Sweet Raspberry Muffins

Sweet Raspberry Muffins Recipe

Sweet Raspberry Muffins

Tell us what you think of this recipe.
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(1-5) of 5 reviews

Reviewed on Feb. 27, 2013 by raziya522

good but very sweet. used strawberry pie filling that was leftover

Reviewed on Aug. 02, 2012 by nancy_cooks

I've made this recipe twice now and it's an easy treat to whip up, however using the measurements provided this recipe only yields 7 regular size muffins. These remind me more of a scone than a muffin but they're still tasty. You can use any variety of jam you have on hand, and you can also jazz up the glaze by adding a dash of freshly squeezed lemon juice.

Reviewed on Mar. 13, 2012 by brianal08

Delicious muffins! A little dry, but with a glass of milk they are perfect.

Reviewed on Jan. 15, 2011 by skoal1

my kids love these muffins they are very quick and easy and you can sub and type of jam you have on hand

Reviewed on Nov. 02, 2009 by connierecipes

These were extremely short--too much shortening. The baking mix already has some in it, and then there was an additional 1/4 cup of butter. It just was too much. And they are VERY sweet. I was enthusiastic about the sound of these, but they were disappointing.

 
 

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