Cinnamon Raspberry Muffins
Start your morning on a sweet note with these irresistible Cinnamon Raspberry Muffins, a delightful blend of warm spices and bursts of juicy, fresh raspberries. With a soft, tender crumb thanks to a combination of melted butter and perfectly balanced wet and dry ingredients, these muffins are as comforting as they are flavorful. Infused with ground cinnamon and topped with a sprinkle of optional coarse sugar for added crunch, they bake up golden brown and are ready in just under 40 minutes. Perfect for breakfast, brunch, or a midday snack, these homemade muffins are easily customizable and can be stored for up to three days—though they’re so delicious, they likely won’t last that long!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled
- 1 cup milk
- 2 pieces large eggs
- 1.5 teaspoons vanilla extract
- 1.5 cups fresh raspberries
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, ground cinnamon, and salt.
In a separate medium mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix. The batter should be slightly lumpy.
Carefully fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle a pinch of coarse sugar over the top of each muffin for a crunchy, sweet topping.
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 451.6 g | 164% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 245.9 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 536 mg | 41% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
