Red Raspberry Muffins Recipe
An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms
Ingredients:
- 3 eggs (or vegan egg equivalent)
- 3½ cups all-purpose flour (organic all-purpose flour is highly recommended)
- 1¾ cup sugar (I use organic raw cane sugar – I prefer the Florida Crystals brand which is available at most grocery stores)
- 2 tablespoons baking powder
- 1¼ teaspoon salt
- 1 cup milk or soy milk
- 1/3 cup oil
- 4 tablespoons salted butter
- 2 cups red raspberries (either fresh or frozen work)
Instructions:
- If using fresh berries, rinse thoroughly. If using frozen raspberries, allow to thaw for several hours. Frozen red raspberries (depending on the variety) will typically have a fair bit of liquid when you thaw them. If you’d like to achieve the beautiful purplish-red of the muffins as pictured here, include most of the juice from the thawed raspberries. (If there is a huge amount of juice, you may not want to include all of it because it might make the muffin batter too moist). Fresh raspberries will generally not have as much juice, but will taste just as good as frozen berries!
- Heat oven to 400 degrees Fahrenheit.
- Grease bottoms of muffin cups in a muffin pan, or use paper liners. I definitely recommend using paper liners, as it makes washing / clean-up much easier and prevents the muffins from sticking to the pan.
- Melt the butter in a bowl; set aside.
- In a large bowl, beat the egg (or follow instructions for the vegan egg replacer). Add the flour, sugar, baking powder, and salt to the bowl; stir well.
- Stir in the milk, oil, and melted butter. (Note: if you don’t have butter readily available or if you want to make this recipe entirely vegan, skip the butter and instead use a total of a half cup of oil.)
- Add the red raspberries, and mix the batter thoroughly. Make sure there are no flour clumps at the bottom of the bowl.
- Fill the muffin cups about three-quarters of the way full. Note: this recipe yields over two dozen muffins, so you will have to bake in batches unless you have multiple muffin pans. If you do use two separate muffin pans, I recommend baking them either separately, or next to each other on the same rack in the oven. If you put one pan above the other on different racks, it might cause uneven baking due to oven air flow.
- Bake 29 – 30 minutes, or until a toothpick comes out clean when testing the muffins.
- Allow the muffins to cool in the muffin pan for about 15 minutes. Transfer them to a cooling rack or plate, and allow them to cool for another 15 minutes or more. (If you try to take the paper liners off when the muffins are still too warm, the bottoms of the muffins will stick to the paper and cause the muffins to split.) Enjoy plain or with some butter! Store in an air-tight container.
Yields 27 – 28 muffins.
Copyright Notice and Terms of Use
All recipes, text, and images on this website are the exclusive intellectual property of Root and Branch Farms LLC. All rights are reserved.
The recipes provided here are for your personal, non-commercial use and enjoyment only. You may print and use these recipes for your own kitchen.
However, you may not reproduce, distribute, or use these recipes for commercial purposes, including but not limited to:
- Re-publishing them online or in print
- Using them in a publication
- Selling them
If you are interested in using our recipes for any purpose other than personal use, please contact us at rootandbranchfarms@gmail.com to request written permission. Unauthorized use and/or duplication of this material without express and written permission from this site’s owner is strictly prohibited.