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Sweet Raspberry Muffins

 Sweet Raspberry Muffins
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
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Sweet Raspberry Muffins (continued)

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.