Raspberry Muffins

August 13, 2010 | By andrea | Filed in: Baking, Breakfast, Muffins, Recipes.

I love berry treats and desserts and was lured into buying the Stonewall Kitchen Favorites Cookbookbecause of this recipe for Raspberry Muffins. How can anyone resist a moist, freshly-baked muffin flecked with berries and finished with a crunchy streusel topping? Certainly not I!

I’ve made these muffins a few times with great results. I had a hard time getting them out of the muffin tins this time, though, so maybe I didn’t grease the pan good enough. Next time I might try using muffin liners. I used fresh raspberries but the recipe says you can use frozen, too (although the muffins may take longer to bake). These muffins make a great breakfast treat or afternoon snack! Enjoy!

Raspberry Muffins
-recipe from Stonewall Kitchen Favoritesby Jonathan King, Jim Stott, and Kathy Gunst

You can make these muffins year-round–with fresh berries in the summer, or any time of year using good-quality frozen raspberries. Makes 18 muffins.

For the topping:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, at room temperature

For the muffins:
Vegetable oil spray, for the pans
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups sour cream
2 1/2 cups raspberries, fresh or frozen

Place a rack in the middle of the oven and preheat the oven to 375 degrees F.

To make the topping: mix the flour and the sugar together in a medium bowl until blended. Add the butter, and using your hands or a fork, mix the ingredients until homogenous and crumbly. Set the topping aside.

To make the muffins: Spray 18 regular muffin tins with the vegetable oil. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl until blended, and set aside.

Beat the butter and sugar together on medium speed with a handheld or stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing the batter on low speed until smooth after each addition and scraping down the sides and bottom of the bowl if necessary. Add the vanilla, and mix to combine.

Add about one-third of the dry ingredients to the batter, and mix on low until blended. Add half of the sour cream, mix, and repeat with another third of the dry ingredients, the rest of the sour cream, and the remaining dry ingredients, mixing between each addition. Use a wooden spatula to stir in the raspberries by hand.

Fill the prepared muffin tins until almost full, and sprinkle 1 tablespoon of the topping onto each muffin (don’t worry if it looks like a lot of topping).

Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes. Using a kitchen knife, gently lift the muffins out of their tins and transfer to a cooling rack.

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13 comments on “Raspberry Muffins

  1. Oh YUM…wish I could come to your house for breakfast

  2. Tanya says:

    These look divine!!! YUM! I’m making breakfast for my son’s school next week so I might have to include these in my menu plan. Thanks for sharing!

  3. These muffins sound so yummy! Found you through New Friend Fridays!


  4. Nichole says:

    This looks fantastic and if it wasn’t summer, I had AC, or it wasn’t going to be in the 90’s today I would jump right up and make these they look that delicious!

    Nichole @

  5. Stacia says:

    These muffins look terrific! I think the addition of sour cream really does keep them moist- I have a similar recipe. Mine don’t have that delicious looking streusel though!

  6. Mimi says:

    I’m all for any muffin with a crumble topping, the fact that they have raspberries in them makes them even better.

  7. Mama Hen says:

    Hey there! I am following from FF! Come visit my blog Mama’s Little Chick for a follow and I would love for you to come and join my new blog network Mama’s Little Nestwork! It is a great way to get your blog noticed!

    Mama Hen

  8. Carolyn says:

    These look wonderful and I have that cookbook but have never made these. Will make them soon.

    Carolyn/A Southerners Notebook

  9. Sue says:

    Raspberries are my favorite, and with sour cream on the list of ingredients, AND with a streusel topping…it just gets better and better!

  10. Gloria says:

    Greetings, Inspired2Cook! I copied a few of your muffin recipes, including this one. Thank you for sharing! I hope to make them soon.
    Best regards,

  11. Jerri says:

    These muffins sound great! I love raspberry!

    Thanks for linking up for Friday Favorites!

  12. Just wanted to let you know I featured you today on FTF! You can take a featured button if you would like! Thanks for joining in the party!

  13. Katie Belan says:

    Made the muffins today and they came out wonderful. very moist and the crumb topping was a hit with the kids. I used fresh blueberries and they tasted great.