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| RED RASPBERRY MUFFINS | |
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2 tbsp. butter, softened 1/4 c. flour 1/4 c. brown sugar 1 1/4 c. flour 2 tsp. baking powder 1/2 c. sugar 1 egg, beaten 1/2 c. milk 1/2 c. butter, softened 1 c. fresh raspberries Mix the first 3 ingredients (butter, flour and brown sugar) together and set aside for the topping. Mix together by spoon the sugar, egg, milk and butter; stir in the flour and baking powder. Add raspberries. Fill muffin pans 2/3 full and sprinkle topping mixture on top. Bake at 375°F for 20 minutes. | |
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recipe reviews #68988
Crysta (Michigan) says:
I used fresh raspberries and made a few changes to the recipe and it turned out really well. I reduced the butter in the batter to 1/4 cup and added a 1/2 cup of cinnamon apple sauce. I also added 1 tsp of vanilla and 1/2 tsp of ground cinnamon. They turned out really moist and just sweet enough!
#73355
Susan (Ohio) says:
Absolutely delicious! Fantastic flavor and loved the topping. Moist too!
#84766
Patricia (Massachusetts) says:
I followed Crysta's (Michigan) modifications and the muffins were delicious. I put the cinnamon in the streusel topping and the vanilla and applesauce in the batter.
Also, I think I would cream butter and sugar together first when making the muffin batter before adding any other ingredients. Will do that the next time, then add the egg, milk and flour mixture. Aromatic, delicious and moist!
Also, I think I would cream butter and sugar together first when making the muffin batter before adding any other ingredients. Will do that the next time, then add the egg, milk and flour mixture. Aromatic, delicious and moist!
#107790
Teresa (Washington) says:
By far the best raspberry muffin recipe I have ever used. Reason for rating... soooo easy and soooo good. I used my neighbors front yard berries (with permission) and paid backed with a warm plate of these muffins. I now have "carte blanche" to their raspberries!
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I used frozed rasberries. I took a handful of the cup, added 1/4 cup apple cider, and heated it. I mixed that in with the butter/sugar and reduced the milk to 1/4 cup. It made them more moist and sweet, and gave the muffins more raspberry taste I also added a little brown sugar and Cinnamon to the batch.
Still experimenting with this recipe, thank you for posting!