Razzle Dazzle Raspberry Muffin Recipe

Growing up my mom had 2 large red cookbooks and, sometime shortly after I got married, she blessed me with one of them–Betty Crocker’s Cookbook, circa 1978.  It’s well-worn and needs to be taken somewhere to be rebound because the spine is coming apart.  The recipes are old-school and include things like congealed salads and pickled eggs.  Not that I’ve ever used those recipes.  Ick!  One of the recipes I use the most is the muffin recipe because I love its versatility.  There’s the basic batter recipe and then a bunch of ways to add or substitute ingredients to make different flavors.  And, despite the wondrous variety there, tonight I felt like making it my own, so the Razzle Dazzle Raspberry Muffin was born.

Razzle Dazzle Raspberry Muffins(makes 12)

  • 1 egg
  • 3/4 c milk (approximately)
  • 1/2 c vegetable oil
  • 1 c frozen raspberries, thawed and drained
  • 1/2 tsp almond extract
  • 2 c AP flour or whole wheat flour
  • 1/3 c + 1 tsp sugar, divided
  • 3 tsp baking powder
  • 1 tsp salt
  • Additional sugar for sprinkling the tops (I used pink)
  1. Preheat oven to 400 degrees.  Lightly spray muffin pan or line with paper liners.
  2. Drain thawed raspberries into measuring cup and set aside.  Beat egg in a large bowl.  Add milk to raspberry juice, up to 3/4 c mark.  Sweeten raspberries with 1 tsp sugar (more or less, to taste).  Add milk and raspberry liquid, oil, raspberries, and extract to the egg.  Stir to combine.
  3. Add flour, 1/3 c sugar, baking powder, and salt all at once.  Stirring only until combined and moistened; the batter will be lumpy.
  4. Divide evenly between 12 muffin cups and sprinkle with desired amount of sugar.  Bake for approximately 20 minutes, until golden.
  5. If you used paper liners, resist the urge to eat fairly warm, unless you don’t mind your muffin sticking to the paper.  They will remove well once the muffins are relatively cool.

Please keep in mind that these are actually muffins.  Don’t let the sparkly pink sugar fool you.  These are not the greasy, super-sweet, unfrosted cupcakes that many retailers pass off as muffins because they threw a couple of blueberries in the batter.  If you make and enjoy them, please come back and let me know.  My kids liked them, but knowing that somebody with more discriminating tastes thinks they’re good is always encouraging.  Thanks bunches!!

Linked up with “Melt in Your Mouth Monday” at Make Ahead Meals for Busy Moms.

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