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

Sweet Raspberry Muffins Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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 McCormick® Pure Vanilla Extract

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.

Directions

  1. 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).
  2. 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.
  3. Bake at 425° for 12-14 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes.
  4. 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.
Originally published as Sweet Raspberry Muffins in Quick Cooking November/December 1999, p27

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.

Reviews for Sweet Raspberry Muffins

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 29, 2013

"These are so yummy and easy to fix. My family likes them warm. But they don't last long enough to get cold."

MY REVIEW
Reviewed Feb. 27, 2013

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

MY REVIEW
Reviewed Aug. 2, 2012

"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."

MY REVIEW
Reviewed Mar. 13, 2012

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

MY REVIEW
Reviewed Jan. 15, 2011

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

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