Raspberry Muffins are quite popular here in Southern Vermont, during the summer months.  These are my most requested summer muffin recipes.  Below you will find three of my favorite Raspberry Muffins Recipes including Oatmeal Raspberry Muffins, Raspberry Streusel Muffins, and Raspberry Chocolate Chip Muffins.

Oatmeal Raspberry Muffins

• 1 1/2 C  all-purpose flour (I prefer King Arthur Flour)
• 1/2 C     quick-cooking rolled oats or oatmeal (not old fashioned oats)
• 1/2 C     packed brown sugar
• 1/4 tsp  salt
• 2 tsp      baking powder
• 1 tsp      baking soda
• 1 C         fresh or frozen raspberries (not thawed)
• 2            eggs
• 1/2 C     buttermilk
• 1/2 C     melted butter

Topping

• 1/4 C      softened butter
• 1/4 C      brown sugar
• 1/4 C      quick-cooking rolled oats or oatmeal
• 1/4 C      all-purpose flour
• 1 tsp       cinnamon

1. Preheat oven to 400 degrees.  Grease 12-cup muffin tin.
2. In a bowl combine flour, oats, brown sugar, salt, baking powder, and baking soda.  Add frozen raspberries, blend well.
3. In another bowl whisk together eggs, buttermilk and butter.  Add to flour mixture, stir until just moist and blended.
4. In a bowl cream together butter and brown sugar.  Add oats, flour and cinnamon, mix well.
5. Spoon batter into prepared muffin tin, filling two-thirds full.  Spoon topping over muffins evenly.  Bake for 15-20 minutes.

Esther Brody “The 250 Best Muffin Recipes”

Raspberry Streusel Muffin

• 1 1/2 C  all purpose flour (I prefer King Arthur Flour)
• 1/2 C     granulated sugar
• 2 tsp      baking powder
• 1/2 C     milk
• 1/2 C     melted butter
• 1            egg, beaten
• 1 C         fresh or frozen raspberries

Streusel Topping

• 1/4 C      chopped pecans or sliced almonds
• 1/4 C      packed brown sugar
• 1/4 C      all-purpose flour
• 2 Tbsp    melted butter

1. Preheat oven to 375 degrees.  Use nonstick cooking spray to grease 9-12 muffin cups.
2. In a bowl combine flour, sugar and baking powder.  Make a well in the center
3. In another bowl combine milk, butter, and egg.  Add to flour mixture, stir just until moist.
4. Streusel Topping:  In another bowl combine pecans or sliced almonds, brown sugar, and flour.  Add butter, mix until crumbly.
5. Spoon batter into greased muffin tins, filling only half full.  Add 3-4 raspberries to each cup.  Top with remaining batter.  Sprinkle with streusel topping.  Bake for 20 – 25 minutes or until browned.

Esther Broday “The 250 Best Muffin Recipes”

Raspberry Chocolate Chip Muffins

• 2 C      all-purpose flour (Iprefer King Arthur Flour)
• 2 tsp   baking powder
• 1 C      semisweet mini-morsels chocolate chips
• 1 stick butter, softened
• 3/4 C   granulated sugar
• 1          egg
• 1 tsp    vanilla extract
• 1/2 C   milk
• 2 C       fresh or frozen raspberries

1. Preheat oven to 375 degrees.  Grease 12-cup muffin tin.
2. Sift flour and baking powder into a bowl.  Mix in mini-morsels.
3. In another bowl beat butter, sugar and egg with an electric mixer until pale and fluffy, then add vanilla.
4. Mix wet ingredients into dry ingredients in two additions, alternating with milk.  Fold in raspberries.
5. Spoon evenly into muffin tins.  Bake for 20-25 minutes.

Kitty and Lucian Maynard “Best Recipes from American Country Inns and Bed and Breakfasts”

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The fall season has arrived it is time to think about fall flavors such as pumpkins and apples.  We focus on supporting our local farmers so most of our apples are purchased from Scott Farm.  My favorite apples to cook with are Gala, Fugi, Golden Delicious, Cortland, and Granny Smith.  Below you will find some of my most requested fall muffins.

Pumpkin Muffins

• 2          eggs
• 1C        milk plus 1/2C milk
• 1C        mashed or canned pumpkin
• 1/2C    melted butter
• 3C        all-purpose flour (I use King Arthur)
• 1 1/4C sugar
• 4tsp     baking powder
• 2tsp     cinnamon
• 1/2tsp nutmeg
• 1C        walnuts or raisins

1. Preheat oven to 375degrees.  Spray bottom of two muffin tins with nonstick cooking spray.
2. Mix all dry ingredients (except walnuts or raisins) in a large bowl, create a well.  Mix all wet ingredients (except 1/2C milk) in another bowl.  Pour wet ingredients into the well an stir, batter will be thick.  When all wet and dry ingredients are combined add 1/2 C milk and stir well.  Fold in walnuts or raisins.
3. Fill muffin tins 3/4 full and bake for 20-25 minutes.  Makes 18-20 muffins

Oatmeal Apple Muffins

• 1 1/4 C     uncooked quick cooking rolled oats
• 1 C            milk
• 1 tsp         vanilla extract
• 1 1/4        flour (I suggest King Arthur)
• 1 Tbs        baking powder
• 1 tsp         ground cinnamon
• 1/2 tsp     baking soda
• 1/2 tsp     salt
• 1 1/2 C     baking apples (see suggestions above)
• 1/2 C        chopped walnuts (optional)
• 3/4 C        packed brown sugar
• 1               egg
• 1/3 C        melted butter

1. Combine oats, milk and vanilla in mixing bowl – set aside.
2. Combine flour, baking powder, cinnamon, baking soda, salt.  Toss with apples and walnuts
3. Beat sugar, butter and egg in a large mixing bowl.  Add oat mixture, then stir in flour mixture just until blended.
4. Spoon into greased muffin tins.
5. Bake at 375 degrees for 20-25 minutes.  Makes 12 Muffins

America’s Favorite Brand Name Baking