Raspberry Muffins | Midwest Living

Raspberry Muffins

Raspberry Muffins

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  • Makes: 20 servings
  • Prep 10 mins
  • Bake 18 mins

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Make these sugar-topped muffins with the fresh red raspberries from your berry patch or the local farmers' market. Serve them warm at breakfast.


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 8 - ounce carton dairy sour cream
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen wild raspberries or regular raspberries, thawed and drained
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  1. Line 20 muffin cups with paper bake cups; set aside.
  2. In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.
  4. With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full.
  5. For Topping: In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups.
  6. Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm. Makes 20 muffins

Nutrition Facts

(Raspberry Muffins)

Servings Per Recipe 20, chol. (mg) 39, carb. (g) 24, cal. (kcal) 171, Fat, total (g) 8, sodium (mg) 135

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