Raspberry Muffins

There’s nothing better than waking up to warm, sweet muffins, and they’re an easy breakfast option to have on hand when you have overnight guests. These raspberry muffins are easy to whip up and don’t require too many complicated ingredients, so they’re a simple breakfast option that can be enjoyed any day of the week. The best part? You can easily freeze any leftovers and take them out, one-by-one, whenever you need a quick and filling breakfast on-the-go. If you love berry flavor, feel free to throw in some extra blueberries, blackberries or strawberries, too.

Raspberry Muffin Ingredients

• All-purpose flour: This versatile flour option is perfect for muffins. It has a moderate amount of gluten that makes it a suitable option for a wide range of baked goods, like cookies, pie and muffins.
• Baking powder: Baking powder helps these muffins puff up and rise. The leavening agent gives them the nice, rounded dome that muffins are known for.
• Shortening: Shortening is a type of fat that helps baked goods rise, hold their shape and have a light, airy texture. It lends a moist, soft texture to these raspberry muffins.
• Sugar: Raspberries can be tart, so adding some sugar is a great way to balance out any sour flavors from the berries.
• Eggs: Eggs provide structure and moisture to baked goods like these raspberry muffins. They also help bind the ingredients together so you’re left with tender muffins that won’t crumble or fall apart.
• Milk: Milk adds moisture and richness to these muffins. Feel free to choose from nonfat, 2% or whole milk. Whichever option you have on hand will work fine.
• Fresh or frozen raspberries: While you can use either option, be mindful that frozen raspberries hold more moisture than the fresh do. If you choose to use frozen raspberries let them thaw first and squeeze out some of the moisture before incorporating them into your batter.
• Vanilla Extract: Strong and complex vanilla extract is a great way to add deep flavor to muffins.

Directions 

Step 1: Combine the ingredients

Combine the flour and baking powder then set aside. In a large bowl, cream the shortening and sugar. Add the eggs and mix well. Combine the milk and vanilla then add to the creamed mixture alternating with flour mixture. Lastly, fold in the raspberries.

Step 2: Fill and bake

Fill greased or paper-lined muffin cups with batter up to two thirds full, then sprinkle with sugar. Bake at 375°F for 20 to 25 minutes or until the center of the muffin springs back when lightly touched.

Raspberry Muffin Variations

• Add more berries: These raspberry muffins can easily become mixed berry muffins with the help of a few additions. If you have extra berries on hand that you’d like to use up, fold them into the batter along with the raspberries. Blueberries, blackberries or strawberries would all do well here.
• Top with oats or seeds: If you want to add some extra crunch to the top of these muffins, try topping them with oats or seeds before placing them in the oven. Once the muffin batter is in the tins, sprinkle some flax seeds, chia seeds, pumpkin seeds or old fashioned oats over the top.
• Swap the white sugar for brown sugar: If you like a deeper and more caramelized flavor, try substituting the white sugar in this recipe for brown sugar. You can substitute the sugar at a 1:1 ratio. Brown sugar will leave you with denser, more chewy muffins, but the flavor will be much more caramelized and richer.

How to Store Raspberry Muffins

Once these muffins have cooled to room temperature, transfer them to an airtight container with a tight-fitting lid or a zip-top bag. You can try lining the bag or container with a paper towel to absorb any excess moisture and prevent the muffins from getting soggy. Store in a cool, dry place for up to four days.

Can you freeze Raspberry Muffins?

You can absolutely freeze these raspberry muffins. Once cooled, transfer them to an airtight container with a tight-fitting lid or a zip-top bag. Place in a safe spot in the freezer and store for up to two months.

Raspberry Muffin Tips

Can I substitute butter for shortening?

You can certainly substitute butter for shortening. Just be aware that butter has more moisture than shortening does. You can substitute the butter at a 1:1 ratio, but be mindful that the texture of your finished muffins might be slightly different.

What can I serve with these raspberry muffins?

Raspberry muffins are delicious when served with butter, whipped cream or clotted cream. To double up on the berry flavor, you can also serve them with some raspberry jam.

Can I turn these muffins into a loaf of raspberry bread?

These muffins can easily be turned into a loaf of raspberry bread. While the recipe will remain the same, you’ll need much more time in the oven. Instead of pouring the batter into muffin tins, pour it into a greased loaf pan. Place in the oven and double the cook time outlined in the recipe. Be sure to check for doneness by inserting a toothpick or knife into the center of the loaf.