Raspberry Muffins Recipe

4.5 13 14
Publisher Photo

Raspberry Muffins Recipe

Read Reviews
4.5 13 14
Publisher Photo
This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

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.
Originally published as Raspberry Muffins in Bountiful Harvest Cookbook 1994, p84

Nutritional Facts

1 each: 204 calories, 7g fat (2g saturated fat), 37mg cholesterol, 83mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 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
  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.
Originally published as Raspberry Muffins in Bountiful Harvest Cookbook 1994, p84

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NLT40 User ID: 8310551 229856
Reviewed Jul. 20, 2015

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

MY REVIEW
tlouisestevens User ID: 8198839 216926
Reviewed Jan. 4, 2015

"Great recipe. Very simple."

MY REVIEW
ButterflyBree User ID: 7772026 18623
Reviewed Apr. 20, 2014

"Love this recipe!"

MY REVIEW
horseygirl07 User ID: 7564664 16779
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
lila84 User ID: 7429641 19775
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
kbabe819 User ID: 3846515 43510
Reviewed Aug. 6, 2013

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

MY REVIEW
ariyananunna User ID: 7352921 16778
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
megabby User ID: 5761594 18622
Reviewed Jul. 11, 2013

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

MY REVIEW
bishop6920 User ID: 1169657 40446
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
suzanne337 User ID: 6784594 39874
Reviewed Nov. 13, 2012

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

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