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Raspberry Muffins

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Recipe photo courtesy of Dana Gallagher

Even people who dash off most mornings without breakfast will sit with family during the holidays to linger over a warm muffin and a steaming cup of coffee. These delicious raspberry muffins are quick to make, leaving ample time to savor these special moments.

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Ingredients

Directions

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How would you rate this recipe?
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  • kathieh725
    22 OCT, 2018
    I followed this recipe with one exception. I used pam instead of butter for the pan. Also, I worked in the butter using my hands for the batter instead of a spatula. These muffins are delicious.
    Reply
  • walklightly
    15 JUL, 2015
    I didn't have buttermilk so I substituted full-fat lemon yogurt. I reduced the sugar to 1/2 cup. I didn't have ground ginger so I used a teaspoon of ginger syrup. I opted out of the crumb topping. These cooked perfectly in 25 minutes, didn't stick to my muffin pan, and are incredibly moist and delicious. I was a little worried about splitting the batter amongst only 12 muffin cups because it seemed like a lot. Turns out it was just right!
    Reply
    • margaretvishia
      10 OCT, 2018
      where is the recipe for the crumb topping?
  • Sheryll_Rufus
    14 JUL, 2018
    I haven't made these get. I can't figure out the crumb topping, like how do I make it?
    Reply
  • klaas_engelliv
    7 FEB, 2016
    "1 1/4 cups (1 1/2sticks) unsalted butter, plus more for pan" That is illogical!!!! 1 1/4 cups= 284 grams and 1 1/2 sticks= 170grams (Cups and Sticks - the two are not equal.) Or is it: Alltogether=1 1/4 cups and is 1 1/s sticks= for baking...so is 1/2 cup for the pan. Correctly?
    Reply

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