4 Reviews

Very good muffin recipe! Resulted in tender, moist muffins that were just the right balance of sweet and slight tartness from the berries. My kids gobbled them up. I used frozen raspberries that I thawed overnight, 1/4 c. butter and 1/4 c. Smart Balance spread and it worked just fine. Thanks, I'll be making these again!

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oranjapeel July 20, 2010

Wow, are these tasty! Made them this snowy Colorado morning for breakfast. I followed the recipe exactly but I did have to add a bit more mild than what was stated. I also like that it makes extra streusel since I know I'll be making these again!

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Archie's Little Cookie April 09, 2013

I used all white whole wheat flour and butter milk--the muffins came out beautifully, even at high altitude. Moist and tender, not too sweet. This will be added to my muffin baking rotation.

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zanychar March 16, 2013

YUM!!! Will definitely make again. I was out of whole wheat flour so used all AP but will try some whole wheat next time. Nice combination of spices and fruit. I used unsweetened frozen raspberries and they were just right -- not overly sweet. Made 1/2 a batch of streusel and still had enough to freeze for another batch or two. Thanks for posting this recipe! Definitely 5 stars!

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jjbiowa December 22, 2012
Raspberry Muffins