Total TimePrep: 15 min. Bake: 20 min.
Makesabout 1 dozen
I followed the recipe very carefully, but being diabetic I put in Equal instead of sugar. The batter was really thick and made a real mess of the inside of my beaters!! Perhaps it was the sugar substitute, but I would not recommend making them unless you use real sugar.
Easy and awesome tasting. I added a strudel topping! I will make them again and may try other berries as well.
O.M.G.!! One of the best muffins recipes ever! I was given some raspberries by a friend, unfortunately they were kinda on the bad side. It was either bake them or throw them away. It's a very rainy yuck day here in Illinois and the Governor still has us on lockdown. It was perfect day to make these. The taste was great the texture was great. It is a light cakey muffin not a heavy dance muffin and all the ingredients I had in my pantry already. Highly recommend this recipe.
I just took these out of the oven an hour ago and I’ve eaten 2 already. Good
Very good. Will be using this muffin recipe for any other fruit muffins I make. Easy and delicious.
Great recipe. Very simple.
Love this recipe!
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:-)
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 only complaint is from all the raspberry seeds, but that comes with the territory.