Raspberry Muffin Mug Recipe By Tasty

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BLUEBERRY MUG MUFFIN RECIPE BY TASTY



Blueberry Mug Muffin Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, baking powder, kosher salt, milk, unsalted butter, vanilla extract, lemon zest, fresh blueberry, sparkling sugar

Provided by Betsy Carter

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 10

⅓ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup milk
2 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup fresh blueberry
sparkling sugar, optional

Steps:

  • In a mug, whisk together flour, sugar, baking powder, and kosher salt.
  • Add milk, butter, and vanilla. Mix until smooth.
  • Stir in lemon zest and blueberries.
  • Microwave for 1½-2 minutes, or until cake appears puffy and cooked through.
  • Cool 2 minutes. Top with sparkling sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 63 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 25 grams

WHITE RASPBERRY MUFFINS



White Raspberry Muffins image

White chocolate chips and fresh raspberries make for an irresistible muffin.

Provided by muddyh2os

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
1 pinch salt
¾ cup milk
2 tablespoons milk
1 large egg
¼ cup butter, melted
1 teaspoon raspberry extract
½ teaspoon vanilla extract
1 cup fresh raspberries
½ cup white chocolate chips
5 tablespoons white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon raspberry extract
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
  • Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.
  • Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 34.4 g, Cholesterol 33.8 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 184.3 mg, Sugar 16.4 g

RASPBERRY MUFFIN MUG RECIPE BY TASTY



Raspberry Muffin Mug Recipe by Tasty image

Here's what you need: fresh raspberry, oat flour, baking powder, honey, egg white, raspberry jam

Provided by Kyle Squarcia

Categories     Breakfast

Time 30m

Yield 1 muffin

Number Of Ingredients 6

1 oz fresh raspberry
¼ cup oat flour
½ teaspoon baking powder
2 tablespoons honey
1 egg white
½ teaspoon raspberry jam

Steps:

  • Mix together egg white, honey, and raspberry jam in a greased coffee mug.
  • Add oat flour and baking powder and mix until combined.
  • Add in fresh raspberries.
  • Microwave on high for 90 seconds (times may vary).
  • Enjoy!

Nutrition Facts : Calories 420 calories, Carbohydrate 73 grams, Fat 9 grams, Fiber 4 grams, Protein 13 grams, Sugar 47 grams

LEMON RASPBERRY MUFFINS



Lemon Raspberry Muffins image

Delicious fluffy and moist Raspberry Muffins made with fresh or frozen raspberries, a hint of lemon, and a simple glaze on top.

Provided by Lauren Allen

Categories     Breakfast

Time 30m

Number Of Ingredients 11

2 cups all-purpose flour
1 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
2 large eggs (, lightly beaten)
1 cup milk
1 small lemon (, juice and zest)
1/2 cup oil ((vegetable or canola oil))
1 1/2 cups raspberries ((fresh or frozen))
1 cup powdered sugar
2-3 Tablespoons fresh lemon juice

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.

Nutrition Facts : ServingSize 15 g, Calories 205 kcal, Carbohydrate 29 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 96 mg, Fiber 1 g, Sugar 15 g, TransFat 1 g

RASPBERRY MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

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

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.

Nutrition Facts :

RASPBERRY MUFFINS



Raspberry Muffins image

Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.

Provided by Rebecca Hubbell

Categories     Breakfast

Time 30m

Number Of Ingredients 13

1/4 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour (+ 1 tablespoon)
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup buttermilk1
1 1/2 cup raspberries2,3
2 tablespoons cold butter
1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons granulated sugar

Steps:

  • Preheat over to 375°F and line a muffin pan with liners and set aside.
  • In a large mixing bowl or stand mixer, cream together the butter and sugar.
  • Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that's okay.
  • Whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
  • Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
  • In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half OR ALL of the raspberries. See notes.
  • Add about 1/4 cup of batter to each muffin liner.
  • Load up the tops of the muffins with remaining raspberries.
  • In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble. Sprinkle the crumble on the tops of the muffins.
  • Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.

Nutrition Facts : Calories 134 kcal, Carbohydrate 22 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 77 mg, Sugar 11 g, ServingSize 1 serving

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