Raspberry and Cranberry Muffins

Name: Raspberry and Cranberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 large egg (lightly beaten); 1 cup buttermilk; 1/3 cup vegetable oil; 1 tsp vanilla extract; 1 cup fresh or frozen raspberries; 1 cup fresh or frozen cranberries (coarsely chopped if large)

40 min 12 muffins Easy

All Recipes

Delight in these moist and fruity muffins bursting with the tangy flavours of raspberries and cranberries, perfect for breakfast or a snack.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Muffins are a classic treat that can be enjoyed at any time of the day. These raspberry and cranberry muffins combine the best of two worlds: the sweetness of raspberries and the tartness of cranberries. This combination creates a delightful burst of flavour in every bite. Ideal for breakfast or a quick snack, these muffins are easy to prepare and require minimal ingredients. They're perfect for using up fresh berries in the summer, but you can also use frozen berries, making them a year-round favourite.

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In a separate bowl, mix the egg, buttermilk, vegetable oil, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can result in dense muffins.

Add Berries

Gently fold in the raspberries and cranberries, being careful not to break them up too much.

Pro tip: Use a spatula for gentle folding.

Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake Muffins

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Rotate the pan halfway through for even baking.

Cool and Serve

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

💡

Tips & Tricks

Use fresh or frozen berries, but do not thaw frozen berries before using.
To avoid over-mixing, fold the berries gently into the batter.
Fill muffin cups to about 2/3 full to allow room for rising.
Test doneness with a toothpick – it should come out clean or with a few moist crumbs.

Frequently Asked Questions

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Do not thaw them before adding to the batter.

How do I store these muffins?

Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

What can I use instead of buttermilk?

You can substitute buttermilk with a mixture of 1 cup milk and 1 tbsp lemon juice or vinegar.

Are these muffins gluten-free?

No, this recipe uses all-purpose flour. To make them gluten-free, use a gluten-free flour blend.

How do I prevent muffins from sticking?

Use paper liners or grease the muffin tin well with cooking spray or butter.

Serving Suggestions

Serve these muffins warm, with a pat of butter for extra indulgence, or enjoy them at room temperature with a cup of tea or coffee. They pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. To store, place muffins in an airtight container at room temperature for up to three days, or freeze for longer storage. Just reheat in the oven or microwave before serving for a freshly-baked taste.

Nutrition per serving

210

Calories

Protein

Fat

These cinnamon roll muffins are a delightful twist on a classic breakfast treat, combining the comforting flavours of cinnamon rolls with the ease of muffins.

Easy40 min

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