Raspberry Apple Muffins
Bursting with fruity goodness, these Raspberry Apple Muffins are the perfect blend of sweetness and spice, making them a delicious breakfast treat or midday snack. Made with fresh raspberries and finely chopped Granny Smith apples, these tender muffins are spiced with a touch of cinnamon for a cozy, homey flavor. The recipe combines a simple mix-and-bake method, delivering warm, fluffy muffins in under 40 minutes. A sprinkle of coarse sugar on top adds a delightful crunch and bakery-style finish. Whether enjoyed straight out of the oven or stored for later, these muffins are a must-try for fruit lovers and make-ahead baking enthusiasts alike. Perfect for pairing with your morning coffee or tea, this recipe is a flavorful way to elevate your muffin routine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsalted butter, melted and slightly cooled
- 0.75 cups Milk
- 1 unit Large egg
- 1 teaspoons Vanilla extract
- 1 cup Fresh raspberries
- 1 unit Granny Smith apple, peeled, cored, and finely chopped
- 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 lightly grease with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
In a separate medium bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth.
Create a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together until just combined; do not overmix.
Carefully fold in the raspberries and chopped apple until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle the tops with coarse sugar for a crunchy finish.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 205.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 353 mg | 27% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 871 mg | 19% | |
*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.
