Monday’s Muffin: Raspberry Muffins

by kitchenarian on July 18, 2011

Sometimes you have to wonder if things are meant to be. Like these muffins for instance. I decided days ago that I wanted to make raspberry muffins. While I won’t necessarily eat raspberries by the handful like I do strawberries and blueberries, I love to cook with them.

So yesterday I sent my son out to the grocery store for raspberries and eggs. Now for most of you that might be a quick trip down the road maybe a mile or two away – a 20 minute trip at the most. Not for us.

When I say we live in the country I know it conjures up pictures of rolling green hills and acres and acres of undeveloped land. Well not quite. We live in an area that sits between two developed areas. Six miles west of me is the county courthouse, a grocery store, a liquor store and the recent development of one fast food restaurant.  East of where I live, about 10 miles, is what I consider civilization. I am 13 miles away from the closest Starbucks and 17 miles away from Whole Foods, Trader Joe’s and an area we refer to around here as The Fashionable West End where one can find just about anything that they need. 

Our home is a great location to live but it requires a bit of organization and planning at times. You can’t just run out for a quick trip to pick up milk, or in my case, raspberries. So back to the story. My son calls from the grocery store – no fresh raspberries west of me. I told him to check for frozen raspberries. At this point I was willing to settle. So he informs me that there is no frozen fruit. Sigh. (I am still wondering about that story, but that’s what I get for sending a seventeen year old to the store.)

Today I went to civilization. Not all the way to Whole Foods but close enough to get fresh raspberries.  Then I came home and baked muffins. Whew.

This recipe really is everything that I thought it would be: moist, sweet and tart. Worth all the trouble? Definitely. You are going to love this next part: The recipe is adapted from one found on the website, – I am not missing the irony in this.

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
3/4 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups fresh raspberries
Turbinado sugar

Whisk the dry ingredients together in a bowl. Melt the butter. Mix together the buttermilk, egg and vanilla. Measure the raspberries and put in a small bowl. Take ½ cup of the dry ingredients and pour over the raspberries. Mix together gently. Add the melted butter and buttermilk mixture to the dry ingredients. Mix until just combined. Drop the raspberries into the bowl and gently fold in. Divide evenly among a standard muffin pan that is either greased or lined with muffin papers. Sprinkle turbinado sugar on top of the batter. Bake at 350 degrees for about 20 minutes. Makes one dozen muffins.

Oh, one more thing.  The Kitchenarian has a giveaway in progress – click here to read about it.

Related Posts Plugin for WordPress, Blogger...
Share |
Print This Post

{ 20 comments… read them below or add one }

Barefeet In The Kitchen July 18, 2011 at 6:38 pm

Oh my goodness! These muffins look delicious!


Emily @ Life on Food July 18, 2011 at 7:25 pm

I am impressed your 17 year old even went to the store. I cannot get my 26 year old husband to go at all, even when I beg, even when it is for him. Your efforts paid off though. Those raspberry muffins look delicious!

Reply July 18, 2011 at 7:47 pm

Fresh and delicious… I loooove the raspberry flavor in baked goods! I wish to be at your house on Monday mornings!

Reply July 18, 2011 at 7:47 pm

P.S. Whole Foods is 70 miles from me. 🙂


Cassie @ Bake Your Day July 18, 2011 at 8:37 pm

These look so beautiful and you describe them so well it makes me want to run out and buy raspberries right now! I’m not even a huge fan of raspberries!


Liz July 18, 2011 at 8:44 pm

Yes, this would me my top choice for a muffin! Gorgeous and scrumptious~
I had to laugh at your comment about sending a 17 y/o to the store! I get a couple phone calls whenever I send hubby or one of the kids to pick up just one item 🙂


Kelly July 18, 2011 at 8:55 pm

These muffins look delicious!! I love that you used raspberries, my favorite! 🙂


Erin @ Dinners, Dishes and Desserts July 18, 2011 at 8:58 pm

I love your muffins – this one is no exception. I have raspberry bushes and I am waiting for them to come in so I can make muffins!


Tiffany July 18, 2011 at 9:24 pm

Confession time… I do eat raspberries… BUT I love all other berries AND muffins, so I know I would love these with a different berry! And I loved reading about where you live. 17 miles from Whole Foods! Woah!


Sous Chef July 18, 2011 at 10:20 pm

Delicious looking muffins, Kitchenarian! 🙂 I, of course, do eat raspberries by the handful, and am quite jealous that I can’t be picking them from the bowl today! You’ll have to make these again


Chef Dennis July 18, 2011 at 10:25 pm

I’m glad you held out for the raspberries, those muffins look outstanding! I would love to devour a few for breakfast tomorrow! I don’t know how I would make it with the stores so far away……I’m always forgetting something, I’m just spoiled with our markets so close, and my wegmans just 10 minutes away!


Juju July 19, 2011 at 7:02 am

I wish those muffins will just pop out into my lap! I already have my coffee brewing!! LOOKS DELICIOUS=]


yummychunklet July 19, 2011 at 8:40 am

Oh, my! That is some dedication to get those ingredients. I get irritated when I can’t get to my corner grocery fast enough!


Patty July 19, 2011 at 9:24 am

I love to bake with fruit and this muffin recipe looks delicious. Sounds like you live in a beautiful place;-)


RavieNomNoms July 19, 2011 at 11:07 am

Those look really great! That is quite a hike to get to the store…and I think I might have questioned the story your son said about the raspberries as well haha. Teenagers…


Tara @ the pleased plate July 19, 2011 at 3:36 pm

The muffins look amazing! At our house, with two daughters and my husband and I — muffins don’t last very long and everytime I turn around, another one is missing! These would be gone by the end of the day!


Deb East of Eden Cooking July 19, 2011 at 9:17 pm

Fresh raspberries are such a fragile summer gift. Thank you for sharing a recipe
that cradles the berries in a delightful muffin batter. Can’t wait to try. I may add a bit of orange zest.


Felice - All That's Left Are The Crumbs July 22, 2011 at 1:56 am

Ok, it is nearly Friday but I am loving your Monday muffins. Seriously, where did this week go? I am pretty close to a range of stores, and I usually get my raspberries from Costco. I am wondering though if I would trade all of that for a Trader Joes?


Amy Dawson October 4, 2011 at 9:07 pm

Those look delicious! I understand being far from civilization – we aren’t quite that far and fortunately for us our CSA has fall berries and that’s just down the road but we are 10 miles from a Wegmans and all other stores! Thanks for sharing.


Rhonda August 9, 2013 at 4:46 pm

I live at least 9 hours from a Whole foods and two from Trader Joes!!!!! When I go out of state I bring cold packs with me so I can bring stuff home.
I grow raspberries, gooseberries, currants and hunt for huckleberries. Love these muffins, making them today with the last of the raspberries.


Leave a Comment