Raspberry Breakfast Muffins

photo (2)photo (2)photoNot 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 .

One response to “Raspberry Breakfast Muffins

  1. Reblogged this on Cooking with Candi and commented:

    Monday morning re-blog and Summertime baking with all the fresh delicious fruit out there now. These muffins will work this time of year with any of the berries out there. Feel free to substitute blackberries , blueberries or even strawberries. Enjoy Summertime Baking.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.