Raspberry Coffeecake Muffins

Raspberry Coffeecake MuffinsThese muffins are the best muffins ever. I’ve tried a lot of recipes for muffins and you can throw most of them away. This recipe makes muffins that are moist and flavorful, and you can customize them for your family.

I pinned a version of this recipe from Lori Manning. This was originally a Barefoot Contessa Recipe.

This time I made raspberry, but i have already made blueberry, blackberry, strawberry, peach and mixed  berries. You can use fresh or frozen fruit. Gotta love a versatile recipe!

I also have jumbo muffin tins, which I usually use. I also lighten the sugar by using 1/2 cup of spenda and 1 cup of white sugar instead of 1 1/2 cups of white sugar. You can use regular-sized tins if you want, as well as full sugar if you want to be extra naughty with the recipe.

Make a few batches and freeze them. They freeze well when individually wrapped in aluminum foil. They are always disappearing from my freezer

You will need butter, white sugar, eggs, vanilla, sour cream, milk, flour, baking powder, baking soda, salt, and raspberries (or whatever fruit you want to use). Here are the ingredients:

Raspberry Coffeecake Muffin Ingredients

Preheat oven to 350.  Put liners in pan or spray pans with cooking spray. Cream together sugar and softened butter in mixer with paddle attachment. You’ll need to cream for about 5 minutes to get a smooth consistency.

Creamed Butter and Sugar for Raspberry Coffeecake Muffin

Add eggs , one at a time and mix. Then add vanilla, sour cream and milk and mix.

Wet Ingredients for Raspberry Coffeecake Muffins

Finally, add the dry ingredients and mix.

Raspberry Coffeecake Muffins batter

Fold in fruit by hand. I used raspberries this time but, again, any fruit can be used. I have yet to find a fruit that doesn’t taste good in these muffins!

If using frozen fruit, sprinkle 1 tablespoon of flour over top of berries. They will not sink to the bottom if you do that step.

Raspberries for Raspberry Coffeecake Muffins

Fill muffin cups 7/8 full. If you don’t use all the cups run a little water into unused cups so they don’t burn. (This is a tip that works for most muffin/cupcake recipes!)

Filling Cups for Raspberry Coffeecake Muffins

Bake 25 – 30 minutes at 350 until lightly browned or until inserted toothpick comes out clean. Makes 10 jumbo muffins or 16 – 18 regular size muffins. Adjust baking time according to which size pans you use.

Finished Raspberry Muffins

Baked Raspberry Coffeecake Muffins

My mouth is watering . These are great muffins! Here’s the printable recipe:

Raspberry Coffeecake Muffins
Recipe type: Breakfast or Dessert
These raspberry muffins are moist and flavorful.
  • 12 Tablespoons unsalted butter. soft
  • 1½ cups white sugar
  • 3 eggs
  • 1½ teaspoons vanilla
  • 8 ounces sour cream
  • ¼ cup milk
  • 2½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups of fresh or frozen berries
  1. Preheat oven to 350 and line pans with paper liners or spray pans with cooking spray.
  2. Cream together butter and sugar with mixer on medium for about 5 minutes.
  3. Add eggs, one at the time, mixing on low.
  4. Add vanilla, sour cream and milk and mix.
  5. Add dry ingredients and mix.
  6. Fold in the berries by hand.
  7. Fill muffin cups ⅞ full.
  8. Bake 25 - 30 minutes at 350 until lightly browned or until when toothpick is inserted it comes out clean.
  9. Makes 10 jumbo muffins or 16 - 18 regular size muffins.
Adjust times according to the size muffins you make. If using frozen fruit sprinkle the fruit with a tablespoon of flour. This keeps the fruit from sinking to the bottom of the muffin.
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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

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