Raspberry Cream Muffins

Name: Raspberry Cream Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 cups UNBLEACHED all-purpose flour ((bleached flour toughens baked goods)); 1 1/4 cups granulated sugar; 3/4 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. sea salt; 1 1/2 cups fresh raspberries (washed very carefully (see note below)); 2 large eggs; 1 cup sour cream; 1/2 cup canola oil (or use avocado oil or coconut oil); 1/2 tsp. pure vanilla extract; 1 cup raspberries (for topping (or more if desired)); 1/3 cup Turbinado sugar (or granulated sugar for topping)

June 25, 2023Teresa Ambra

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Raspberry Cream Muffins are delightful. These luscious muffins include sour cream to keep them moist and LOTS of raspberries in the batter and on top. I also added about a teaspoon of Turbinado sugar on the tops before baking. They’re a little sparkly and totally scrumptious.

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A few weeks before Easter, I was asked by the head of our church’s Hospitality Committee if I would consider making breakfast stuff for all the ushers and greeters for the Sunrise Easter Service at 6:30 a.m. as well as the 8:00 a.m. service. She felt they would be rushing out of the house without a chance to eat, and a little breakfast stuff would be great for them to enjoy.

She wanted finger foods that were easy to pick up, so no one would need utensils to eat anything. I told her I would make muffins. She only asked for a couple dozen. But I thought I would make more for hungry appetites and for those hostessing at the later two services to eat as well.

I made Caramel Apple Muffins, Maple Bacon Muffins, Blueberry Cream Muffins and these fantastic Raspberry Cream Muffins. The muffins were a huge hit with everyone. On top of that, all were grateful for having a little snack to tide them over until lunch time.

I make only one strong recommendation for these muffins: If possible try to locate Driscoll fresh raspberries. They are usually firmer to the touch and don’t disintegrate when you wash them or stir them into the batter like so many raspberries do. In this recipe, it’s better if the raspberries hold their shape better, if at all possible.

Also don’t be heavy handed when rinsing or washing the raspberries. I sprayed them with the spray function of my kitchen faucet–but only very lightly to protect them. After that I patted the raspberries dry between layers of paper towels. Raspberries are a wonderful fruit but you need to be gentle when working with them.

Prepare to be wowed by Raspberry Cream Muffins. Everyone will enjoy them.

Raspberry Cream Muffins are utterly irresistible!

Raspberries make these muffins so marvelous to the taste buds.

If you enjoy muffins for breakfast, these are great to start off your day!

These muffins are festive and beautiful enough to serve for special occasions, too.

Here’s what I did.

I used these ingredients.

Place flour in a mixing bowl. Add granulated sugar, baking powder, baking soda and salt.

Stir ingredients to combine; set aside.

Wash and rinse raspberries very carefully in colander.

Very gently, pat the raspberries dry between layers of paper towels.

Try to absorb as much of the moisture as possible.

Add the raspberries to the flour mixture.

Stir very gently until mixture is combined; set aside.

In a separate bowl, combine eggs, sour cream and vanilla extract.

Add oil.

Whisk ingredients to combine.

Combine wet ingredients with dry ingredients.

Stir gently and carefully, just until combined. DO NOT OVER-MIX!

Line muffin tins with paper liners. Spray each liner with cooking spray. Fill the muffins almost to the top with muffin batter.

Sprinkle Turbinado Sugar over top of each muffin.

I used about a teaspoon of Turbinado Sugar over top of each muffin.

Place raspberries over top of each muffin. I used three. I would recommend four or five.

Bake at 425 degrees for five minutes. Reduce heat to 350 degrees and bake about 15-19 minutes longer.

Raspberry Cream Muffins will have you swooning from the first bite!

These are great for weekend, company or holiday breakfasts.

For those of you (like a few of my neighbors) who enjoy a sweet treat with their coffee every morning, these are perfect for you!

If you enjoy muffins, Raspberry Cream Muffins need to be at the top of your list of recipes to make!

Here’s the recipe.

RASPBERRY CREAM MUFFINS

(Recipe adapted from Taste of Home, Berry Cream Muffins)

Raspberry Cream Muffins

Teresa Ambra

Raspberry Cream Muffins are sensational! These luscious muffins are loaded with raspberries and use sour cream to keep them moist. They're perfect for a weekend, company or holiday breakfast. Prepare to drool over every bite of these scrumptious breakfast muffins.

5 from 2 votes

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Prep Time 25

Cook Time 20

Total Time 45

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 243 kcal

Equipment

1 12-tin regular muffin pan
1 6-tin regular muffin pan
muffin liners
1 large mixing bowl
1 medium mixing bowl
1 wooden spoon
1 whisk
measuring cups
measuring spoons

Ingredients

2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 1/4 cups granulated sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 1/2 cups fresh raspberries washed very carefully (see note below)
2 large eggs
1 cup sour cream
1/2 cup canola oil or use avocado oil or coconut oil
1/2 tsp. pure vanilla extract
1 cup raspberries for topping (or more if desired)
1/3 cup Turbinado sugar or granulated sugar for topping

Instructions

Preheat oven to 425º.
Line a 12-tin regular muffin pan with muffin liners and a 6-tin regular muffin pan with 4 paper liners.
Spray each muffin liner with cooking spray; set aside.
In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda and salt; set aside.
Gently rinse and wash the raspberries so they don't tear apart while rinsing.
Pat raspberries dry between layers of paper towels.
Add fresh raspberries to flour mixture and gently stir to combine; set aside.
In a separate mixing bowl, whisk eggs, sour cream, canola oil and vanilla extract.
Add liquid mixture to raspberry mixture and stir only until just combined. (See note below).
Spread muffin batter into prepared muffin liners all the way to the top of the paper liners.
Sprinkle each muffin with about a teaspoon of Turbinado sugar.
Press three or four raspberries slightly into the tops of each muffin. (I used three, but four or five would be preferred).
Bake at 425º for 5 minutes.
Reduce heat to 350º and continue baking an additional 20 minutes or until a toothpick inserted in center comes out clean.

Notes

NOTE: I use Driscoll’s raspberries because they are firmer and don’t tear so much when washing or using in recipes.

NOTE: There isn’t much liquid mixture for this recipe so the batter didn’t stir as easily as it should for muffins. I had to stir a lot longer just to get the ingredients moistened.

NOTE: The muffins may look glassy on the top even after 25 minutes of baking, but they should be completely done by this point. The Turbinado sugar gives it that appearance, but don’t make the mistake of overbaking!

Recipe adapted from Taste of Home.

Nutrition

Calories: 243kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 32mgSodium: 140mgPotassium: 73mgFiber: 2gSugar: 21gVitamin A: 130IUVitamin C: 5mgCalcium: 39mgIron: 1mg

Keyword breakfast, brunch, muffins, raspberries

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