Raspberry Orange Muffins

Raspberry Orange Muffins.

I love them. I wish I had one right now but they went pretty quickly.

Good thing it’s easy and quick to whip up a batch of these beauties.

Moist and tender, they’re not overly sweet – just a nice tang from the orange and raspberry flavors.

Here’s what you need:

Fresh Raspberries, Orange, Flour, Brown Sugar, Baking Powder, Baking Soda, Salt, Oil, Sour Cream, Egg, and Vanilla

Click here for a Raspberry Orange Muffins Shopping List

Preheat the oven to 375 degrees.

Grab a large bowl and combine 2 cups of flour with 2/3 cup of lightly packed brown sugar. Add 2 teaspoons of baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.

Give all of the dry ingredients a good whisk to combine.

In a separate bowl, grate the zest off one orange. Remember just to get the outer dark orange part and not the whiter pithy part underneath as it can be quite bitter.

Add 2/3 cup sour cream. I’m using light sour cream and it worked just fine. Yogurt would work too.

Pour in 1/3 cup oil – canola or vegetable oil.

Add 1/3 cup of fresh orange juice – for me that was about 1/2 of my orange. Be sure to strain out any seeds.

Add 1 egg and 1 teaspoon of vanilla.

Whisk all of the wet ingredients together to combine.

I have about 6 ounces of fresh, delicious raspberries. That’s one of those little 1/2 pint containers. Take a pinch of flour from your bowl of dry ingredients and sprinkle it on the raspberries. This will keep them from clumping all together in the batter.

Pour the wet ingredients into the dry ingredients and stir only combined halfway. Do not over stir.

Then add the raspberries and gently fold them into the batter. I’ll warn you, the raspberries do break apart but the muffins still look great and taste even better.

If food styling is important to you, you could keep some whole berries out and poke them into the top of the batter but that just seems like a lot of extra work to me.

Grease a muffin tin and fill 3/4 of the way with batter. This batter will be VERY THICK.

Bake at 375 degrees for 20 minutes until golden brown and a toothpick inserted into the center comes out clean.

Cool the muffins for a few minutes in the pan so that they hold their shape and then move them to a wire rack.

Eat one warm. You deserve it!

Here’s the recipe – Adapted from Driscoll’s

Raspberry Orange Muffins

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2 Responses

  1. Claudia, those look delicious and the serving platter is delightful, too!
    Now, how would you like to meet me at the beach where we will be camping… I think we could arrange for tea-time or a nice treat at breakfast! 😉

  2. Wow, these really do look lovely.
    I will give them a try. Sadly, I used to love muffins…and then the phrase ‘muffin top’ came to be about the same time I grew a ‘muffin top’. So I gave up muffins.
    But it might be time to get back on the muffin train.

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