Wednesday, August 27, 2014

Scrumptious raspberry muffins!

I haven't posted a recipe in awhile so here's one the girls and I tried on Monday. I cook 5-6 days a week so I really should be sharing more but I don't always try something new. Some weeks it will be several new dishes and some weeks it's just a rotation of my usual things. I love baking, but I consider cooking to be a chore sometimes mainly because the girls make it really hard to focus. They constantly trapeze through the kitchen opening drawers, taking out things, or asking for snacks. It really puts a damper on trying to be Alton Brown and most of the time I'm rushing through it so I can get them fed and out of the kitchen.

These are great for an afternoon snack or for a quick to-go breakfast if you're running out the door. We really enjoyed these and will be making them again!


3/4 stick (6 tablespoons) unsalted butter, melted and cooled
3/4 cup packed dark brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 rounded cups raspberries
Course sugar for sprinkling (optional)


  1. Put oven rack in middle position and preheat oven to 400F. Put liners in muffin cups or lightly spray with non-stick baking spray.
  2. On medium-low, mix together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, and salt in a large bowl. Add to milk mixture and mix until just combined. Fold in raspberries.
  3. Divide batter among muffin cups - it's two scoops of a #20 scoop per muffin cup, if you're a scooper like me. Sprinkle tops with course sugar (if using) and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

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