Apple Raspberry Muffins
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I was already mixing up a batch of apple muffins when it hit me, why not toss in some raspberries? I had never had raspberries in a breakfast item. Over the course of spring and summer I came to love their amazing flavor. They’re sweet while having a touch of tartness. I happened to have a bag of frozen raspberries so it was worth a shot. I figured if they didn’t turn out then at least I tried and wouldn’t make them again. Knowledge is power and in this case very tasty.
The raspberries gave the muffins a more moist and strong fruity flavor. It worked very well with the apples. Apple muffins are by far my all time favorite but these were definitely a nice change. I can always tell how good something is depending on how fast whatever it is disapears. Muffins rarely last long around here. I never even get to the point of freezing them. There is just no point. It’s not like they’re going to go bad here. If we weren’t muffin lovers then freezing would be an excellent idea though.
I’ll make these again but it won’t be my first choice, not because I don’t like them but because I’m stuck in my ways. I’ll always choose an apple muffin over any other variety. They are my absolute favorite fruit, none other comes close. Muffins with apples and another fruit would likely be tossed in a group of runners up. We all have a favorite muffin, apple just happens to be mine.
PrintCook Time: 25 minutes
Apple Raspberry Muffins
Ingredients:
2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted
1/2 cup milk
2 eggs
1 1/2 – 2 tsp cinnamon
1 C chopped apples
1 C frozen raspberries
Directions:
Preheat oven to 350 degrees. Grab a large bowl and a strong wooden spoon or spatula. Toss all dry ingredients into the large bowl, give a few quick stirs. Add in butter, milk and eggs. Mix until just combined. Add in apples and raspberries. Carefully fold fruit into the batter.
Using a large cookie scoop, fill lined or greased muffin pan cups 2/3 of the way full. Generally one scoop does the job. Sprinkle divided batter with sugar.
Bake at 350 for 25 minutes. Let muffins partially cool in the pan prior to transfering to a cooling rack. Muffins will pull away from liners easier once they are completely cooled. Store in an airtight container for several days to a week or freeze for several months.
Gotta love those moments of clarity! :”)
Looks delicious and you may have just hit on a family fav.
AmyRuth
I love these muffins! Definitely a family favorite. I made them today with blackberries and pear instead of the apple and raspberries, and replaced a couple tbs of the butter with a couple very ripe bananas, and they turned out so yummy! Thanks for the great recipe!
So glad to hear you’ve enjoyed them! Love your substitutions! :)