Chock-full of fresh raspberry flavor and so comforting, these moist raspberry muffins are great for breakfast or a snack. I call them ‘generous’ because so much about them is plentiful and bountiful–the size of them, the portion of juicy raspberries, the richness of the batter, and the cozy, abundant flavor when you take a bite. And there’s enough extra batter to make a mini loaf of raspberry bread, perfect to give to someone who might need a homemade treat.
The recipe for these muffins is adapted from one I found in a beautiful cookbook called The Homemade Kitchen, by Alana Chernila. This cookbook is full of inspiring recipes, great writing, and beautiful photographs. I used 2% milk and 2% Greek yogurt instead of whole milk, and I substituted one cup of oat flour for one of the cups of all purpose flour. The muffins turned out great–moist, delicious, and full of raspberry flavor! My husband, kids, and I are devouring them quickly!
It really feels like we are in the midst of a transition from summer to fall here. Yet it is still technically summer, and thanks to late season raspberries, we can still enjoy the sweet red jewels for awhile longer. My mom recently gave us some juicy, delicious berries she had picked, and that’s what inspired me to make these muffins. Because as much as I love fall, I’m not quite ready for apples and pumpkins yet. And although the nights and mornings have been chilly, the early September sun still has a lot of warmth in it.
There has been so much going on the past month that I feel I can’t quite catch up, so I will stick to what’s going on now. The mornings have been cool and damp. When I drive my kids to school in the mornings, the field along our route is covered in a dreamy, gauzy, illuminated mist. We had a tree frog in our porch yesterday, which always means the season is changing. When I took our dog out before bed last night, I looked up at the dark, clear sky and the nearly full moon, and heard the eerie howling, singing, and yipping of coyotes. They sounded so near that my dog and I were glad to get back inside our cozy house, yet their calling sounded so poignant in the pale moonlight.
With all that is going on in the world right now, from hurricanes and wildfires to political tensions, it can be hard and overwhelming to know where to focus one’s energy, time, and generosity. Sometimes the only thing I can do is to take care of things close to home, and to be present and generous to those I see on a regular basis, and hope the ripples of generosity extend out into the world. “Attention is the rarest and purest form of generosity.” ~Simone Weil
I hope you enjoy these delicious raspberry muffins, an extension of gratitude for the fruits of summer, and of the desire to nourish loved ones. Have a great week! I look forward to sharing this recipe over at Angie’s virtual Fiesta Friday, co-hosted this week by Jhuls @ The Not So Creative Cook and Nimmi @ Adorable Life.
Generous Red Raspberry Muffins
- 1 stick (8 tablespoons) of unsalted butter, melted
- 2 cups of all purpose flour
- 1 cup of oat flour
- 1/2 teaspoon of baking soda
- 1 tablespoon of baking powder
- 3/4 tablespoon of salt
- 2 large eggs
- 1 cup of sugar
- 1 cup of 2% milk
- 1 cup of 2% plain Greek yogurt
- 1 tablespoon of vanilla extract
- 1/4 teaspoon of almond extract
- 2 and 1/2 cups of fresh raspberries
Preheat your oven to 350 degrees Fahrenheit. Grease the bottoms and sides of the cups of a standard 12-cup muffin tin and a mini loaf pan. Melt the butter over low heat until just melted. Set aside.
In a large mixing bowl, stir together the flours, baking soda, baking powder, and salt. In a medium mixing bowl, beat the eggs lightly. Add the sugar, melted butter, milk, yogurt, and vanilla extract. Stir to thoroughly combine. Pour the wet ingredients into the bowl with the dry ingredients. Stir with a wooden spoon, just enough to incorporate the wet and dry ingredients. Try not to over-stir. Add the raspberries and gently stir a few times, just enough to distribute the raspberries throughout the batter. Spoon the batter into the prepared muffin cups, filling each cup to the top. Pour the remainder of the batter into the mini loaf pan.
Bake in your preheated 350 degree oven for 40 to 50 minutes, until the muffins are golden and a toothpick inserted into the center comes out clean. You may want to put a large baking sheet on the lowest rack in the oven so if the batter bubbles over, it won’t make your oven a mess. Let the muffins and bread cool for about 20 minutes. Then gently run a knife around the edges and gently lift them out of their cups and pan. Let them cool further on a wire rack, and serve them warm or at room temperature. Enjoy!