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Raspberry Muffins Recipe

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12 servings

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/3 cup shortening
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 to 2 cups fresh or frozen raspberries
  • Additional sugar

Directions

  • 1. Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched. Yield: about 1 dozen.

Nutritional Facts

1 serving (1 each) equals 204 calories, 7 g fat (2 g saturated fat), 37 mg cholesterol, 83 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Raspberry Muffins

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MY REVIEW
Reviewed Jul. 20, 2015

"Very good. Will be using this muffin recipe for any other fruit muffins I make. Easy and delicious."

MY REVIEW
Reviewed Jan. 4, 2015

"Great recipe. Very simple."

MY REVIEW
Reviewed Apr. 20, 2014

"Love this recipe!"

MY REVIEW
Reviewed Dec. 29, 2013

"Loved this recipe - hubby liked them as they are light consistency. Only used half cup sugar and 2 cups s r flour. This recipe is a keeper to use with other berries, nice with cinnamon sugar on top and dob of sour cream on the side:-)"

MY REVIEW
Reviewed Oct. 3, 2013

"This is not a recipe for muffins, but rather sounds like one for cupcakes. Muffins are quick breads, so they require a lot more flour and baking powder than this recipe suggests, a lot less sugar and a higher temperature. I followed the recipe to the letter and the result was really mediocre: they were flat and too sweet. You need 2 cups of flour, 4 tsp of baking powder and 1/2 cup of sugar. It also needs to cook at 400 for about 12mn, not 375 and 20mn."

MY REVIEW
Reviewed Aug. 6, 2013

"My only complaint is from all the raspberry seeds, but that comes with the territory."

MY REVIEW
Reviewed Jul. 28, 2013

"Very easy and simple to make. The family enjoyed them. On top of the muffins I sprinkles sugar and cinnamon."

MY REVIEW
Reviewed Jul. 11, 2013

"Husband and grandkids love this I used fresh berries Clay had just picked"

MY REVIEW
Reviewed Jul. 10, 2013

"My family loved this. I used 2 cups of red raspberries, and lemon flavoring instead of vanilla. I also sprinkled turbinado sugar (fair trade) on top."

MY REVIEW
Reviewed Nov. 13, 2012

"Very tasty and simple - will make again with a bit less sugar."

MY REVIEW
Reviewed Jul. 25, 2012

"These muffins were delicious! I tried a double recipe with 1 cup of sugar and 2-1/2 cups of fresh raspberries and the sweet-sour ratio was perfect."

MY REVIEW
Reviewed Jul. 17, 2012

"My husband really like this recipe. It was very easy and quick to make.I will make this recipe again. I als made this recipe with blackberries and it turned out great.

Eve fuhrman
Hanover,pa"

MY REVIEW
Reviewed Jan. 29, 2011

"I used whole wheat flour and decreased the sugar by 1/4 cup (I do this to almost all recipes) and frozen raspberries from my dad's garden and they turned out AMAZING! Even my husband commented on how good they were. I will definately make them again!"

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