vrai-lean-uh

Cooking, eating, making sweeping pronouncements

8 notes

I am warning you upfront. There is no hipster foodie cred to be gained from these muffins. They are filled with white flour and white sugar and no bacon and no weird spices (or spices period). The one thing they have going for them is that they are delicious.
It counts for a lot.
They’re from a muffin cookbook my stepmom gave me ages ago and once I found this recipe, it’s basically all I cook from the book.*
The big tip here is that if you use frozen raspberries, they kind of freeze the dough around them, so the raspberries don’t all sink to the bottom of the muffin.
This makes 12 normal-sized muffins.
Raspberry Muffins
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs 
1/4 cup oil
4 T butter, melted
3/4 cup milk
1 teaspoon vanilla
6 - 10 oz frozen raspberries (it calls for 6, but I like a lot of raspberries)
Preheat oven to 400.
Mix all the dry ingredients together. Mix the wet ingredients, then add to the dry just until combined. Fold in the raspberries.
Place into a paper-lined muffin tin. (Tip: if you don’t have liners, or want to be all fancy-like, rip parchment or wax paper into approximately 6” squares and smoosh them into the cups with the ends sticking up. See photo below.)

Cook for 25 - 30 minutes.
* This seems like a weird arbitrary gift, but when I was in middle and high school a fairly significant portion of my cooking was muffin-related. I hated breakfast as a kid: hated breakfast foods, hated eating in the morning. I still can’t countenance cereal and milk. But there were a few muffin recipes I liked, and if I made myself muffins, I was spared the whole forcing-down-cereal ordeal for at least a few days.

I am warning you upfront. There is no hipster foodie cred to be gained from these muffins. They are filled with white flour and white sugar and no bacon and no weird spices (or spices period). The one thing they have going for them is that they are delicious.

It counts for a lot.

They’re from a muffin cookbook my stepmom gave me ages ago and once I found this recipe, it’s basically all I cook from the book.*

The big tip here is that if you use frozen raspberries, they kind of freeze the dough around them, so the raspberries don’t all sink to the bottom of the muffin.

This makes 12 normal-sized muffins.

Raspberry Muffins

  • 2 cups flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup oil
  • 4 T butter, melted
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 6 - 10 oz frozen raspberries (it calls for 6, but I like a lot of raspberries)

Preheat oven to 400.

Mix all the dry ingredients together. Mix the wet ingredients, then add to the dry just until combined. Fold in the raspberries.

Place into a paper-lined muffin tin. (Tip: if you don’t have liners, or want to be all fancy-like, rip parchment or wax paper into approximately 6” squares and smoosh them into the cups with the ends sticking up. See photo below.)

Cook for 25 - 30 minutes.

* This seems like a weird arbitrary gift, but when I was in middle and high school a fairly significant portion of my cooking was muffin-related. I hated breakfast as a kid: hated breakfast foods, hated eating in the morning. I still can’t countenance cereal and milk. But there were a few muffin recipes I liked, and if I made myself muffins, I was spared the whole forcing-down-cereal ordeal for at least a few days.

Filed under breakfast muffins

  1. heyhope said: These look simply perfect!
  2. vrai-lean-uh posted this