Show Subscription Form




Berry Acres Raspberry Muffins Recipe

Be the first to add a review
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 3/4 cup butter, softened, divided
  • 1-1/4 cups sugar, divided
  • 2 eggs
  • 3/4 cup milk
  • 2-1/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen raspberries
  • 2 tablespoons ground cinnamon

Nutritional Facts

1 muffin equals 286 calories, 13 g fat (8 g saturated fat), 67 mg cholesterol, 281 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk. Combine the flour, baking powder, nutmeg and salt; add to creamed mixture just until moistened. Fold in raspberries.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 28-32 minutes or until a toothpick comes out clean and tops are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
  3. Melt the remaining butter. In a small bowl, combine cinnamon and remaining sugar. Dip muffin tops in butter, then roll in cinnamon-sugar. Serve warm. Yield: 1 dozen.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Berry Acres Raspberry Muffins in Farm and Ranch Living June/July 2009

Nutritional Facts

1 muffin equals 286 calories, 13 g fat (8 g saturated fat), 67 mg cholesterol, 281 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Berry Acres Raspberry Muffins

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image