Best 5 Raspberry Cinnamon Muffins Recipes

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Indulge in a delightful symphony of flavors with our tantalizing Raspberry Cinnamon Muffins. These delectable treats are a perfect blend of sweet and tangy, with bursts of juicy raspberries and a hint of warm cinnamon. Each bite is a moment of pure bliss, leaving you craving more.

For those with dietary restrictions, we offer two variations of this classic recipe: a gluten-free version and a vegan version. The gluten-free muffins utilize almond flour and oat flour, resulting in a tender and flavorful texture. The vegan muffins are made with plant-based ingredients, ensuring they're just as delicious and satisfying as the traditional version.

Whether you're a seasoned baker or just starting, our detailed instructions and helpful tips will guide you through the process of creating these delightful muffins. From measuring the ingredients to mixing the batter and baking them to perfection, we'll be with you every step of the way.

So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds dancing with joy.

Here are our top 5 tried and tested recipes!

RASPBERRY STREUSEL MUFFINS



Raspberry Streusel Muffins image

With a touch of cinnamon, these muffins are great as a breakfast treat or a tasty dessert.

Provided by Food Network

Time 40m

Yield 1 dozen muffins

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour, divided
1 tsp. baking powder
1/4 tsp. salt
2 tsps. grated lemon peel
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg
1/4 cup butter, melted
1/4 cup milk
1 cup fresh raspberries
1/3 cup sugar
1/2 tsp. ground cinnamon
2 tbsps. butter

Steps:

  • HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
  • COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
  • COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
  • BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
  • One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.

RASPBERRY MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

RASPBERRY MUFFINS



Raspberry Muffins image

These raspberry muffins are our Christmas morning tradition.

Provided by Tiffany Thomas Greene

Categories     Muffins

Time 55m

Yield 24

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
⅜ teaspoon salt
3 large eggs
1 ½ cups milk
1 cup white sugar
2 tablespoons white sugar
¾ cup vegetable oil
¾ cup frozen raspberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
  • Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
  • Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
  • Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g

RASPBERRY MUFFINS



Raspberry Muffins image

A treat for breakfast or tea that can be made year-round with fresh or frozen raspberries. The streusel ingredients make much more streusel than you will need so you can cut it down. I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. I usually just mix up the streusel in a bowl and work in the butter with my fingertips. I also only get 10 muffins out of this but I have a tendency to really fill up my muffin cups.

Provided by Lvs2Cook

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup packed brown sugar
1/2 cup flour
1/4 cup butter
1/2 teaspoon cinnamon
1 cup flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup milk
1/2 cup butter, softened
1 egg, lightly beaten
1 cup fresh raspberries or 1 cup drained frozen raspberries

Steps:

  • For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
  • For Muffins: Preheat oven to 400º.
  • Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
  • Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
  • Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
  • Fold in the raspberries being careful not to break up the berries too much.
  • Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
  • Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.

Nutrition Facts : Calories 297.2, Fat 12.6, SaturatedFat 7.7, Cholesterol 49.5, Sodium 211.2, Carbohydrate 44.2, Fiber 1.9, Sugar 26.8, Protein 3.4

CINNAMON RASPBERRY MUFFINS



Cinnamon Raspberry Muffins image

Make and share this Cinnamon Raspberry Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon, ground
1 egg, lightly beaten
2/3 cup low-fat buttermilk
1/4 cup margarine, melted
to taste vegetable oil cooking spray
1/4 cup seedless raspberry jam
1 tablespoon sugar
1/4 teaspoon cinnamon, ground

Steps:

  • Preheat oven to 400.
  • In medium-size mixing bowl.
  • Combine first 5 ingredients; making a well in the centre of the mixture. Mix together egg, buttermilk, and margarine. Slowly add to flour mixture and stir until moistened.
  • Coat muffin tray with cooking spray and spoon approx.
  • 1 tablespoon of batter into each muffin cup.
  • Then spoon approx.
  • 1 tsp of raspberry jam into centre of each muffin cup (do not spread), and top with remaining batter.
  • Mix together 1 Tbsp sugar and < teaspoon cinnamon; stirring well.
  • Bake 20 to 25 minutes or until muffins spring back when touched.
  • Remove from muffin cups immediately, and let cool on wire ra ck.

Nutrition Facts : Calories 158.1, Fat 4.5, SaturatedFat 1, Cholesterol 16.1, Sodium 167, Carbohydrate 27.1, Fiber 0.6, Sugar 13.3, Protein 2.7

Tips:

  • Use fresh or frozen raspberries for the best flavor.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
  • Be sure to grease the muffin tins well to prevent the muffins from sticking.
  • Don't overmix the batter, as this can result in tough muffins.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool for a few minutes before enjoying them.

Conclusion:

Raspberry cinnamon muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist texture, sweet and tangy flavor, and irresistible cinnamon streusel topping, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or snack, give these raspberry cinnamon muffins a try. You won't be disappointed!

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