These raspberry cinnamon muffins are moist, quick and super delicious! It's a very simple recipe with just 8 ingredients.
These quick and simple raspberry muffins are perfect for breakfast with the whole family! Your children will be surprised by the flavor and color of these amazing muffins!
You can make them the night before or the same day! Just let them cool and serve for breakfast with a cup of coffee or a fresh fruit juice!
You don't need any fancy ingredients to make these delicious muffins, you just need raspberries and a few basic ingredients to make the batter. You can make the muffins with other types of fruit, like strawberries or blueberries!
Here you'll find all the ingredients needed to make this recipe:
Raspberries - The main ingredient of this recipe. Adds flavor and color.
Eggs - Provides structure and moisture and help the muffins rise.
Light brown sugar - Adds sweetness, flavor and color.
All-purpose flour - Adds consistency and is the base of the batter.
Baking powder - Rising agent.
Cinnamon powder - Adds a very nice extra flavor to the muffins.
Vanilla extract - Adds flavor.
Butter - Makes muffins softer and tastier.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE RASPBERRY CINNAMON MUFFINS
Step 1: Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.
Step 2: In a large bowl, whisk the flour, baking powder and cinnamon powder. Set aside.
Step 3: In a second large bowl, using a hand mixer or stand mixer fitted with whisk attachment, beat the light brown sugar and the butter.
Add the eggs and the vanilla extract and beat until obtain a quite creamy batter.
Pour the flour mixture and whisk slightly.
Add the raspberries and fold with a spatula.
Step 4: Pour small portions of the batter into the paper liners (with the help two spoons).
Step 5: Bake until a toothpick inserted in the center of a muffin comes out clean, about 12-14 minutes (the time depends on the oven).
Step 6: Remove muffins from the oven and allow to cool for 15 minutes inside the tins.
Step 7: Remove from the tins and place the muffins onto a wire rack or a plate.
Step 8: Allow the muffins to cool to room temperature and serve.
RECIPE TIPS FOR RASPBERRY CINNAMON MUFFINS
Some of our techniques to make moist muffins: 1. Add milk or yogurt to the batter, this two ingredientes add moisture to the muffins. 2. Add oil instead of butter. Oil keeps muffins moist for longer periods. 3. Don't overmix the batter. Mix until just combined. 4. Don't overbake the muffins. Overbaking dries out the muffins. 5. Use a toothpick to check the interior of the muffins, it should come out with a few moist crumbs, not completely clean.
When the muffins are done, do not open the oven door all the way. Leave the door slightly open and wait 5 to 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
FREQUENTLY ASKED QUESTIONS
How do you store these delicious muffins?
Allow the muffins to cool completely before storing. Place the muffins in an airtight container.
Never store the muffins at room temperature for more than 2-3 days. The muffins will begin to lose quality after this time frame.
Can I make the muffins with strawberries or fresh blueberries instead of raspberries?
Absolutely!
Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.
In a large bowl, whisk the flour, baking powder and cinnamon powder. Set aside.
In a second large bowl, using a hand mixer or stand mixer fitted with whisk attachment, beat the light brown sugar and the butter. Add the eggs and the vanilla extract and beat until obtain a quite creamy batter. Pour the flour mixture and whisk slightly. Add the raspberries and fold with a spatula.
Pour small portions of the batter into the paper liners (with the help two spoons).
Bake until a toothpick inserted in the center of a muffin comes out clean, about 12-14 minutes (the time depends on the oven).
Remove muffins from the oven and allow to cool for 15 minutes inside the tins.
Remove from the tins and place the muffins onto a wire rack or a plate.
Allow the muffins to cool to room temperature and serve.
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