Monday

Fresh-Picked Raspberry Muffin Recipe

My hard gardening work is finally paying off. The raspberry bushes in my garden are producing enough fresh fruit that I can actually make something with them!

I've baked these muffins using blackberries, raspberries, and strawberries. They're very tasty as a triple berry muffin but raspberries are my most favorite thing in the world.

We LOVE a big burst of raspberry flavor so instead of stirring the berries into the muffin mix I place them on top.

Raspberries are very fragile - this method keeps them intact while baking. The muffin mixture will rise up and gently cover the fresh berries as it bakes.


Fresh-Picked Raspberry Muffin Recipe
  • 1 stick butter
  • 3/4 cup milk
  • 2 cups flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup vegetable oil
* PLUS! 1 cup fresh raspberries.

First:
Melt the butter.
Stir together flour, sugar, baking powder and salt.
Combine eggs, butter and milk, add to dry ingredients.

Next:
Use a non-stick cooking spray or line muffin tins with baking cups.
Fill the muffin cups to about 2/3 full.

Last but not least! Sprinkle fresh raspberries on top of the muffin mixture. Bake at 400 degrees for about 20-25 minutes.

* Makes about a dozen muffins.

7 comments:

Garden Lily said...

Yum! I shouldn't be looking at your cooking site at night, and getting hungry again! What a great idea, just to drop the raspberries on top and let them sink in.

I am also getting quite a few raspberries, but I have little helpers who can keep up with the eating of them (wish I could motivate them to pick too!).

Christina said...

Just made these muffins and they are fantastic. Thanks for posting. Love your blog. Just moved to Colorado from Maryland and your recipes have helped me adjust to high altitude living. Thanks!

Kate said...

Hi, Christina;
Welcome to 'high country!' I'm so thrilled to hear you liked the recipe. :)

Anonymous said...

are you sure its supposed to be er
two tablespoons baking powdr

Anonymous said...

I made these today. They're yummy! I used shortening instead of butter, so the dough was very thick. I think that's why my raspberries didn't sink into the muffins. I added a few white chocolate chips in a few of the muffins and that was good, too.
I used 2 teaspoons baking powder instead of 2 tablespoons and that worked. I also left out the oil. It wasn't in the instructions and they turned out fine without it.
Thanks for sharing it! I love finding good high altitude recipes rather than guess and hope a regular recipe turns out up here!

Kate/High Altitude Gardening said...

Good tips. And I realize you spotted a typo. It should be 2 teaspoons. I'll have to try adding some white chocolate chips! Sounds yummy! :)

Anita said...

Plan to try these. How does oil change result? Should it be added with milk, etc.?
Thank you.