Not sure why I said Breakfast Muffins because they would be great any time of the day, but I think of muffins as breakfast food especially muffins containing fruit. Had 2 containers of raspberries and a delicious muffin recipe from Barefoot Contessa , instead of strawberries which would also be awesome I baked with raspberries. Can’t wait till the morning to have one with a fresh cup of coffee. I of course tasted one as it came out of the oven and it was pretty divine. Easy as could be, and no special equipment necessary! These will be on my Mother’s Day Brunch Table this May for sure.
*should make 16 – 18 muffins
3 cups all-purpose flour
1 tablespoon baking powder
1 /2 teaspoon baking soda
1/4 teaspoon table salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk ( I used whole milk)
2 extra-large eggs, lightly beaten ( eggs should be room temperature)
1/2 lb. ( 2 sticks) unsalted butter, melted
2 containers raspberries (washed and dried)
1 1/2 cups sugar
Preheat the oven to 350 degrees. Line 2 muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Combine well.
Combine the milk, eggs and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter. Add the raspberries and the sugar and stir gently to combine. Obviously some of the raspberries are going to break, just try and fold in gently.
Using a 2″ ice cream scoop or a tablespoon , spoon the batter into the muffin cups to fill the liners. Do not overfill, fill almost to the top of liner.
Bake for 20 – 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
We ate them and I froze the rest for when I return to Colorado .