adapted from The Pioneer Woman's recipe for Blueberry Muffins
3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh raspberries (or blueberries)
Softened Butter, for muffin tins
Turbinado sugar (optional)
Preheat oven to 385 degrees.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add raspberries, reserving 1/2 cup, to mixture and stir 3 times.
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
Bake 20 to 25 minutes and allow to cool completely.
I filled my parchment cups up with quite a lot of batter. This recipe made 11 muffins total. I also cooked mine a little too long (one of my kids may or may not have turned off the timer without me knowing--that seems to happen a lot). I still think they turned out great. They are best when served 5-10 minutes out of the oven.
I love raspberries. Last weekend I happened to have an extra container of them, so I decided to make raspberry muffins. I searched and searched for a good recipe, but couldn't find one I liked. I decided to turn The Pioneer Woman's Blueberry Muffins into Raspberry Muffins.
I made my own muffin liners with parchment paper. I really like how they turned out. I didn't fold my raspberries into the batter like the recipe calls for. I thought it would break up the raspberries too much. Instead, I filled each parchment cup with batter, lightly pushed 5 raspberries into each and sprinkled the tops with sugar.
Don't they look like they came straight from a bakery? I really love this look.
Don't make this if you have a sweet tooth. It's definitely more on the side of breakfast/brunch food.