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.
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).
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
Window to B’s Kitchen
