Red Raspberry Muffins

Looking for the perfect breakfast? These muffins have a fresh raspberry flavor and the aura of your favorite bakery.

This recipe makes 24 standard muffins, or 12 jumbo muffins.

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Red Raspberry Muffins

Step 1: portion ingredients

Set oven temperature to 425F.

1. Raspberries . . .

To a colander placed over a bowl, add:

2 cups raspberries, frozen

Set aside.

2. Dry ingredients . . .

In a small bowl, sift together dry ingredients:

5 cups (24 oz) flour

1/2 tsp salt

1 Tbsp baking powder

1/4 tsp baking soda

Set aside.

3. Dairy . . .

In a small bowl, stir together dairy:

1 cup buttermilk

1/2 cup sour cream

Set aside.

Step 2: assemble muffins

In the bowl of a stand mixer, combine:

2 1/4 cup sugar

1/2 cup oil

1/2 cup butter

Cream until lightened in color, about 2 minutes on medium speed.

Add, stirring after each addition:

4 eggs

2 tsp vanilla

2 tsp lemon extract

Stir until smooth, then fold in:

Dry ingredient mixture

Stir in:

Dairy mixture

Once smooth, fold in:

2 cup raspberries (from colander)

Step 3: divide & bake

Line muffin tin with paper cups.

Evenly divide* batter.

Over each muffin, sprinkle:

1/8 tsp sugar

Bake:

• 24 standard muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 5-10 min (clean toothpick).

• 12 jumbo muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 15-20 min (clean toothpick).

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Brenda's tips:

• It is CRITICAL that you don't over-bake these muffins. They dry out quickly so be watchful and make sure to remove from oven as soon as they have set.

• Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (they're harder to find so naturally she often uses the more accessible 2" x 1 3/8" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

• This recipe can be cut in half for a small batch.

• *To portion, Brenda uses a 3T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 jumbo = 2 scoops each, slightly rounded

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Window to B’s Kitchen

Pumpkin Muffins

Pumpkin Muffins

Set oven temperature to 425F.

Crumb Topping

In a small bowl, combine:

1/2 cup flour

3/8 cup brown sugar

1 tsp cinnamon

Sift together. Using a fork, cut in:

4 Tbsp butter

Mix to make crumb topping. Set aside.

Muffins

In a small bowl, sift together dry ingredients:

1 3/4 cups flour

2 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp nutmeg

1/8 tsp ground cloves

Set aside.

In a large mixing bowl (or the bowl of a stand mixer), combine:

1 (15 oz) can pumpkin pureé

3/4 cup sugar

1/2 cup brown sugar

1/2 cup oil

2 eggs

1 tsp vanilla

Mix together for about 2 minutes, then fold in:

Dry ingredient mixture 

Line muffin tin(s) with paper cups.

Evenly divide* batter.

Over each muffin sprinkle:

~1 Tbsp crumb topping mixture

Bake

• 24 standard muffins:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 6-10 min (clean toothpick)

• 12 oversize muffin liners in standard muffin tin:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 15-18 min (clean toothpick)

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Brenda’s Tips:

• Serving size: Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (Note: first number is diameter of base of cup, second is the height of the cup's side.) Using the larger liners in a standard muffin tin, the recipe makes one dozen muffins.

• Delicious with home prepared Pumpkin Pureé

• High Elevation adjustment, add:

  • 2 Tbsp flour

  • 2 Tbsp milk

• *To portion, Brenda uses a 2T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 oversized liners = 2 scoops each, slightly rounded

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Window to B’s kitchen…

Best Blueberry Muffins (Small Batch)

This recipe makes 12 standard muffins, or 6 jumbo muffins.

Looking to make 24 standard muffins, or 12 jumbo muffins?

• Use the Best Blueberry Muffins (Large Batch) recipe.

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Best Blueberry Muffins (Small Batch)

Set oven temperature to 425F.

In a small bowl, sift together dry ingredients:

2 1/2 cups (12 oz) flour

1/4 tsp salt

1 1/2 tsp baking powder

1/8 tsp baking soda

Set aside.

In a small bowl, stir together dairy:

1/2 cup buttermilk

1/4 cup sour cream

Set aside.

In the bowl of a stand mixer, combine:

1 1/8 cup sugar

1/4 cup oil

1/4 cup butter

Cream until lightened in color, about 2 minutes on medium speed.

Add, stirring after each addition:

2 eggs

1 tsp vanilla

1 tsp lemon extract

Stir until smooth, then fold in:

Dry ingredient mixture

Stir in:

Dairy mixture

Once smooth, fold in:

1 cup blueberries, semi-frozen

Line muffin tin with paper cups.

Evenly divide* batter.

Over each muffin, sprinkle:

1/8 tsp sugar

Bake:

• 12 standard muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 5-10 min (clean toothpick)

• 6 jumbo muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 15-20 min (clean toothpick)

---

Brenda’s Tips:

• It is CRITICAL that you don't over-bake these muffins. They dry out quickly so be watchful and make sure to remove from oven as soon as they have set.

• Makes one dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (they're harder to find so naturally she often uses the more accessible 2" x 1 1/4" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

• Substitute any frozen berry for delicious results. Recommended to try raspberries or huckleberries. 

• *To portion, Brenda uses a 3T cookie scoop.

  • 12 standard = 1 scoop each, slightly rounded

  • 6 jumbo = 2 scoops each, slightly rounded

Best Blueberry Muffins (Large Batch)

This recipe makes 24 standard muffins, or 12 jumbo muffins.

Looking to make 12 standard muffins, or 6 jumbo muffins? 

• Use the Best Blueberry Muffins (Small Batch) recipe.

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Best Blueberry Muffins (Large Batch)

Set oven temperature to 425F.

In a small bowl, sift together dry ingredients:

5 cups (24 oz) flour

1/2 tsp salt

1 Tbsp baking powder

1/4 tsp baking soda

Set aside.

In a small bowl, stir together dairy:

1 cup buttermilk

1/2 cup sour cream

Set aside.

In the bowl of a stand mixer, combine:

2 1/4 cup sugar

1/2 cup oil

1/2 cup butter

Cream until lightened in color, about 2 minutes on medium speed.

Add, stirring after each addition:

4 eggs

2 tsp vanilla

2 tsp lemon extract

Stir until smooth, then fold in:

Dry ingredient mixture

Stir in:

Dairy mixture

Once smooth, fold in:

2 cup blueberries, semi-frozen

Line muffin tin with paper cups.

Evenly divide* batter.

Over each muffin, sprinkle:

1/8 tsp sugar

Bake:

• 24 standard muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 5-10 min (clean toothpick).

• 12 jumbo muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 15-20 min (clean toothpick).

---

Brenda's tips:

• It is CRITICAL that you don't over-bake these muffins. They dry out quickly so be watchful and make sure to remove from oven as soon as they have set.

• Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (they're harder to find so naturally she often uses the more accessible 2" x 1 1/4" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

• Substitute any frozen berry for delicious results. Recommended to try raspberries or huckleberries. 

• *To portion, Brenda uses a 3T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 jumbo = 2 scoops each, slightly rounded