Raspberry Muffins

Whenever I make muffins, I remember my high school Home Economics teacher telling us not to over mix the muffin batter, or else there would be tunnels in the muffins.

The horror!

I can think of a few more terrible things than muffins with tunnels, but it is wacky that it was this advice on muffins that stuck with me all these years later. This recipe, if unaltered, might have ended up with those dreaded tunnels, but my education came to the rescue. Instead of adding the dry ingredients in two installments, they were added at the same time.

I may have overfilled the muffin pan a bit which can cause muffins have to have peaks. I like the way they look myself and as I’m the one who’s eating them, that’s fine. And the original recipe has been halved here.

Here we go:

many raspberries

Many raspberries.

Be super-happy that raspberries are back in the market.



Get the ingredients together.

muffin ingredients

Muffin ingredients.

Make the batter.

muffin batter, not over mixed

Muffin batter, not over mixed.

Bake the batter.

raspberry muffins

Raspberry muffins.

Prove that my education was at least a little useful.

tunnel-free raspberry muffin

Tunnel-free raspberry muffin.

The original recipe is here: http://food-fun.wisconsinfood.com/edible_antics/2008/08/raspberry-muffi.html

Raspberry Muffins

1 egg
1 cup buttermilk
2 ounces butter, melted
2 1/4 cups flour
5/8 cup sugar
1 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1 cups fresh raspberries

Preheat oven to 425 degrees. Grease 12 muffin cups or line with paper liners.

Beat the egg with the buttermilk, then add the melted butter, blending well. Sift flour, sugar, baking soda, salt, and allspice together. Add the dry ingredients to the buttermilk mixture, stirring to just to blend. Gently fold in the raspberries. Spoon into the muffin cups and sprinkle with granulated white sugar.

Bake 18-22 minutes or until lightly browned. Yield: 6 large muffins.


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