I haven’t tried it out myself but they should work just fine. Easy peasy, This is a great recipe, super moist and easy to make.. yum. These muffins are so soft and fluffy and so delicious with the roasted pecans on top. I ended up using more greek yogurt than sour cream (I didn’t have that much) and the texture was good for both normal and mini sized muffins. Just wanted to follow up and say these were DELICIOUS! Great recipe. If necessary, grease all 12 cups on your muffin tin with … I couldn’t like ‘boy things’ that was just absurd. Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray. In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, … Just toss them in. Continue to whisk until the sugar dissolves. This recipe makes 12 muffins. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. Stir into dry ingredients just until moistened. Stir this into the flour mixture until almost … All berries in general but more particularly raspberries. It's like a raspberry lemonade muffin! Things that are probably already sitting in your kitchen. And I’ve made a lot in the last 30 years. Hope that helps! Hi! They’re moist and smells like heaven, my family and friends all loved it so thank you for this recipe!! Especially if those muffins are cloud-like soft, light like an angel food cake and studded with raspberries. This post may contain affiliate links. I only added half a cup of sugar as I used honey flavored Greek yoghurt. I’m making a ton for an event and wanted to do them ahead of time, but wouldn’t want them to go bad! Did I do something wrong with the coconut oil? In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, … Looks delish! Do not overmix. We’re keeping today’s list of ingredients simple. See here. Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. For this recipe I used 1/2 cup of greek yogurt and 1/2 cup of light sour cream. Easy Raspberry Muffins Recipe photo by Taste of Home. In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, and lemon zest. These lemon raspberry muffins mean business. I think this recipe would work for mini muffins. I had to add some milk to get the batter to the correct Consistency. This girl needs a little variety! // I will definitely use your recipes in the future. I just made these muffins. Fold in raspberries and nuts. And these muffins are perfect for that. Let them cool in the muffin pan after baking for at least 10 minutes! In a large bowl, combine the flour, baking powder, baking soda, and salt. Today’s muffins are exploding with juicy raspberries! Thanks! No need to defrost. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Cool in pan 5 minutes before removing to a wire rack. The raspberry adds a tangy flavour to the soft, vanilla infused sponge. =). I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. By Colleen. I’m sort of obsessed with a few things these days. Making Muffins. Design by Purr. Mar 28, 2020 - Explore Danielle O'Connor's board "Odlum's Recipes" on Pinterest. Thankyou so much for the recipe – it worked out perfectly . In a separate bowl mix together the flour, baking powder, cinnamon and salt. No need to defrost. Please check our privacy and disclosure policy. Definitely deserves 6 stars. Add a piece of kitchen roll into the box you’ve chosen to store your muffin in as this will help to absorb the extra moisture created by the raspberries. Spiderman. You’ll get about 8-10 muffins. The sugar amount needed depends on how sweet your cranberry sauce is. You can replace half the quantity of all purpose flour with whole wheat to make this muffin even lighter. I can’t wait until these cool. I made this with frozen blueberries which stayed whole and juicy. Fill greased or paper-lined muffin cups three-fourths full. Place a rack near the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside. Impress friends and family with your brilliant baking, in just a few easy-to-follow steps! Coconut oil is just a finicky ingredient that likes things a little warmer! I too loved these – although I nearly threw the batter out because the coconut oil (which I put in in solid form) did not blend but stayed in small “chunks”. Thanks for sharing! It’s like a raspberry lemonade muffin! Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. If you're looking for a special tasty treat then look no further than Edwards' raspberry and white chocolate muffins. My favorite part about these muffins? I’m vegan and used an egg substitution as well as a sour cream substitution and it was great. The second suggestion lets you have that sour cream taste but also ensures light, airy muffins. So good. It resulted in an amazingly moist and light texture. These raspberry muffins have a hint of lemon, but for a stronger lemon flavor you can use this recipe for lemon blueberry muffins and replace the blueberries with raspberries. Have you seen it yet? The Greek yogurt gives it a wonderful texture. Store these muffins in an airtight container or tin on the kitchen side for up to 2 days. Preheat the oven to 350 degrees Fahrenheit. 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