Double Raspberry Muffins

Raspberry MuffinAs my sweet tooth is about as large as the Empire State building, I set limits for myself. Otherwise , I would happily eat a box of chocolates pretty much every day. So I have 2 treats a week. Not whole days, just two treats, that way I get to enjoy dessert twice, in one week. Much better than just one treat day in my opinion. We do have what’s commonly referred to in this house as the “muffin loop-hole” . Not quite a dessert, so I can get away with having one for lunch, with something healthy on the side. Doesn’t even count as one of my treats, so we actually have muffins pretty often. So often in fact that my darling son purchased the cook book 750 Best Muffin Recipes a few years ago for Christmas. He knew I would love it, and I do. Very often you can find me scrolling through the book looking for something we have ingredients to make. We had all the ingredients for these raspberry muffins, and they were delightful.

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1/4 cup vegetable oil
  • 1 1/2 tsp. vanilla extract
  • 1 cup raspberries I would use an extra 1/2 cup next time.
  • 1/4 cup raspberry jam
  1. Line 12 cup muffin tin with paper liners.
  2. Blend together eggs and sugar, until sugar is dissolved. Add butter, oil, vanilla, and buttermilk.
  3. Fold in first 3 dry ingredients. Then raspberries. Scoop into muffin cups.
  4. Spoon 1 tsp. of raspberry jam onto each muffin top. Use butter knife to gently swirl.
  5. Bake for 20 minutes at 375 degrees. Let cool.
  6. Eat and enjoy!

Raspberry Jam Cinnamon Muffins

Raspberry Jam MuffinsWhat is your families jam of choice? I like having a variety to choose from, fig is certainly a favourite, any flavour berry. All 3 of my kids, agree that the ultimate jam is Raspberry. So, we pretty much always have a super-duper Costco sized jar in the fridge. Then little smatterings of jars, of differing flavours, that I mostly get to keep to myself. Would I keep a big jar of raspberry if it weren’t for the tree munchkins, probably not. It does come in handy however when you randomly decide to bake up some muffins. In fact, there are many a recipe that I enjoy this jam in. So maybe it will be something that just continues to take up space in our fridge. These muffins were great by the way.

Recipe from 750 Best Muffin Recipes

  • 2/3 cup buttermilk
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 1/2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 cup raspberry jam
  • Topping:
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. cinnamon
  1. Beat together buttermilk, egg, melted butter and sugar. Add flour, baking powder, cinnamon and salt. Stir until just combined.
  2. Grease a 12 cup muffin tin. Equally divide 2/3 of the batter between muffin cups. Divide jam between muffins, place on top of batter. Top with remaining batter, and gently press down , to make sure all jam is covered.
  3. Mix together topping ingredients and sprinkle on top of muffins.
  4. Bake for 20 minutes at 400 degrees.
  5. Eat and enjoy!


Pumpkin Cranberry Muffins

Pumpkin MuffinsGive a man a fish….give a woman a muffin and you have at least 10 minutes of perfect contentment. At least, this is certainly the case for me. Muffins set of all kinds of happy thoughts in me, for some reason. Maybe it’s because I feel like I’m getting away with an extra treat of the week, at lunch time no less. Maybe it’s just as simple as I really, really like them. Any flavour, and I will happily sit down, peel off that paper liner, and have myself a good old-time. Here’s to the muffin!

Recipe from Allrecipes

  • 1 cup canned pumpkin
  • 1/2 cup butter , melted
  • 1/4 cup buttermilk
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1 cup dried cranberries
  1. Beat together pumpkin, butter, buttermilk , eggs and vanilla.
  2. Measure out remaining dry ingredients (except cranberries). Beat until just combined. Fold in berries.
  3. Scoop into 12 paper lined muffin tins.
  4. Bake for 20-25 minutes at 400 degrees. Serve Warm.
  5. Eat and enjoy!

Pear Berry Muffins

MuffinsMuffins. Are. My. Friend. I love them. Not quite so much as chocolate, or popcorn. But they are definitely one of the things that top my favourite foods list. Nothing is quite as comforting as a warm blanket, a great book and a muffin to snack on. I like to add crumbly bits. A sprinkle of sugar on top, or a nice streusel. After the big bag of pears I bought, this fit the bill. It was exactly what I was wanting to make, and eat. So I did. I even shared. I’m nice like that.

Recipe from 750 Best Muffin Recipes

  • Topping:
  • 1/2 cup sliced almonds
  • 1/4 tsp. ground nutmeg
  • 2 Tbsp. ground sugar
  • Muffins:
  • 12 paper liners
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups oats
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup brown sugar
  • 2 eggs
  • 2/3 cup milk
  • 1/4 cup vegetable oil
  • 2/3 cup dried cranberries
  • 1 firm pear, chopped (leave skin on)

1. Combine topping ingredients in small bowl and set aside. Line muffin tin with paper liners.

2. Mix together flour, oats, baking powder, cinnamon, baking soda, and salt.

3. In separate bowl combine, brown sugar, eggs, milk, and vegetable oil. Add to dry ingredients. Stir until just combined. Fold in cranberries and pear.

4. Scoop into muffin tin. Top evenly with topping.

5. Bake for 22 minutes at 375 degrees.

6. Eat and enjoy!