Raspberry Cinnamon Muffins Recipes

LEMON RASPBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
• In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
• Fold in the raspberries.
• Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.

RASPBERRY MUFFINS RECIPE

Steps:

• Preheat the oven to 400℉/200℃. Position rack to middle.
• Paper line or grease 12 muffin cups.
• Combine oats and buttermilk in a small bowl. Let stand for 20 minutes while preparing other ingredients.
• In a large mixing bowl, combine flour, baking powder, baking soda, salt and brown sugar. Whisk together. Set aside.
• Add beaten egg, oil, vanilla extract and lemon zest to oat mixture. Mix well.
• Add oat mixture all at once to the dry ingredients. Stir just until moistened.
• Gently fold in about ¾ cups of the raspberries.
• Fill muffin liners ¾ full.
• Divide the leftover raspberries evenly on the top of each muffin.
• OPTIONAL: Sprinkle with turbinado sugar.
• Bake for 20-24 minutes or until top bounces back when lightly touched.
• Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.

CINNAMON MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

RASPBERRY LEMON MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

RASPBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400F.
• In a small mixing bowl, stir together buttermilk and oatmeal. Set aside.
• In a small mixing bowl, lightly beat egg, vegetable oil and brown sugar
• In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon and salt.
• Add the egg mixture to the dry ingredients and stir just until combined, then add in the buttermilk/oat mixture and stir just until combined.
• Gently fold in the raspberries.
• Divide equally among the 12 muffin cups.
• Sprinkle tops with oatmeal (optional)
• Bake in 400F oven to 15-18 minutes until tester inserted in the centre comes out clean.

RASPBERRY MUFFINS

Steps:

• 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.

CINNAMON RASPBERRY MUFFINS

Steps:

• Preheat oven to 400.
• In medium-size mixing bowl.
• Combine first 5 ingredients; making a well in the centre of the mixture. Mix together egg, buttermilk, and margarine. Slowly add to flour mixture and stir until moistened.
• Coat muffin tray with cooking spray and spoon approx.
• 1 tablespoon of batter into each muffin cup.
• Then spoon approx.
• 1 tsp of raspberry jam into centre of each muffin cup (do not spread), and top with remaining batter.
• Mix together 1 Tbsp sugar and < teaspoon cinnamon; stirring well.
• Bake 20 to 25 minutes or until muffins spring back when touched.
• Remove from muffin cups immediately, and let cool on wire ra ck.

RASPBERRY-CINNAMON MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
• Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
• Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.