recipe

Bright, sweet, and tart raspberries add pops of flavor and color to these muffins. Try them for breakfast or as an after school snack!

safety
  • Uses the microwave
  • Uses the oven
difficulty
  • Beginner
time
  • 55 minutes, plus 25 minutes cooling time
yield
  • Makes 12 muffins

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

Vegetable oil spray
3 cups (16½ ounces)
whole-­wheat flour
2½ teaspoons
baking powder
½ teaspoon
baking soda
1 teaspoon
salt
2
large eggs
4 tablespoons
unsalted butter, melted and cooled
¼ cup
vegetable oil
1 cup (7 ounces)
sugar plus 2 tablespoons sugar, measured separately
1¼ cups (10 ounces)
buttermilk
1½ teaspoons
vanilla extract
2 cups (10 ounces)
fresh or frozen raspberries (do not thaw if frozen)

Gather Baking Equipment

12-­cup muffin tin
2
bowls (1 large, 1 medium)
Whisk
Rubber spatula
⅓-­cup dry measuring cup
Toothpick
Oven mitts
Cooling rack
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-­cup muffin tin, including top, with vegetable oil spray.

 
2
 
3 cups (16½ ounces)
whole-­wheat flour
2½ teaspoons
baking powder
½ teaspoon
baking soda
1 teaspoon
salt

In medium bowl, whisk together flour, baking powder, baking soda, and salt.

 
3
 
2
large eggs
4 tablespoons
unsalted butter, melted and cooled
¼ cup
vegetable oil
1 cup (7 ounces)
sugar
1¼ cups (10 ounces)
buttermilk
1½ teaspoons
vanilla extract

In large bowl, whisk eggs, melted butter, oil, and 1 cup sugar until combined. Add buttermilk and vanilla to sugar mixture and whisk until well combined.

 
4
 
2 cups (10 ounces)
fresh or frozen raspberries (do not thaw if frozen)

Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Gently stir raspberries into batter. Do not overmix.

 
5
 
2 tablespoons
sugar

Spray ⅓-­cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups. Sprinkle remaining 2 tablespoons sugar evenly over batter.

3up: Portioning muffin batter

Spray ⅓-­cup dry measuring cup with vegetable oil spray.

Scoop batter with greased measuring cup and scrape off any extra batter that is dripping from the bottom or overflowing on top. This ensures that all muffins will be equal in size and that there will be enough batter to fill all muffin tin cups.

Pour batter into muffin tin cup, using a rubber spatula to scrape batter from measuring cup if needed.

 
6
 

Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted in center of 1 muffin comes out clean, 20 to 25 minutes.

 
7
 

Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack and let muffins cool in muffin tin for 15 minutes.

 
8
 

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.

 
Cover art for Mystery Recipe podcast.

new podcast: mystery recipe

Kids AND their grown-ups will uncover the fun, fantastical, and fascinating sides of food.

learn more