If you loved my last muffin recipe, then I think you’ll love this one too! But this time, they are made with fresh raspberries. These muffins are the perfect combo of a little sweetness and a little tart!
This time, I was the early riser and made the coffee and breakfast. I was up early anyways, getting ready to head out of town for my families annual “girls” cookie party. I mean, I couldn’t let the butter on my counter just go to waste, right? It just happened to be the exact amount I needed for these muffins. Plus, I picked up some raspberries at target the other day. So raspberry muffins it was….
Ingredients for muffins:
1 1/2 sticks of unsalted butter softened
3/4 cup of granulated sugar
1 teaspoon vanilla extract
1 3/4 cups of all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 pinch of salt
1 cup of sour cream or Greek yogurt (vanilla) -We prefer the yogurt
2 handful of raspberries
1/2 cup chopped walnut (optional)
3 teaspoons cinnamon
1/3 cup granulated sugar
Mix ingredients together in a bowl and set aside.
Let’s get started…
Preheat your oven to 375
In a large mixing bowl cream the butter and sugar with a mixer. Blend in your vanilla and eggs.
In another bowl sift together flour, baking soda, baking powder and salt.
Add the flour mixture to the egg mixture with your sour cream or yogurt.
Stir together, don’t over mix. If it’s too dry, add milk. Approx 1/4 cup if needed. But we’ve found the thicker batter is better. Fold in the raspberries.
Fill the muffin tins 1/2 full, then add 1 teaspoon of the topping mixture. Then fill with more batter.
Top them with the topping mixture.
Bake for 20 mins.
I would definitely make these again! I did get a couple thumbs up from the family this past weekend, so I’d say this recipe is a keeper!
I hope you enjoy them as well!
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