Earlier this week, I was taking inventory of my calendar, and it hit me- my little girl is going to Kindergarten. For the past few months, while being out of the routine, out of the hustle, school has seemed like a big, distant question mark, and now that it’s upon us I’m unsure what to think. In a lot of ways, this little site has grown up with Aimee. You guys were here for the birthday parties, the goofy stories, and the times when she gained a few new brothers. It feels surreal that in two weeks I’ll pack her lunch and send her to her first day of the next 13 years. How is that even possible?

The other day, she snuck downstairs when she was supposed to be napping and asked if we could bake some muffins. Well, sure, baby girl. We can. We mixed butter and oil and eggs and syrup, added a few pieces of fruit, and wah-la- raspberry muffins. They’re delightfully simple, and I’m thrilled to share them with you today.

To make these raspberry muffins, we start by mixing together the wet ingredients: milk, oil, butter, maple syrup, egg, and vanilla. We use the oil for moisture and the butter for flavor. Next, we stir in the dry ingredients, which is nothing more than flour, leavening, and salt. Finally, the raspberries are folded in, and the muffins are baked until domed and golden throughout.

You can use fresh or frozen raspberries here. Keep in mind that any raspberry juices (like from frozen berries) will streak the batter with pink, so opt for fresh if that bothers you at all. Either way, you’re sure to enjoy these morning treats all summer long. I hope you guys are having a happy Sunday. Happy baking!

If you like these raspberry muffins you should try:

Whole-Wheat Blueberry Muffins
Hummingbird Muffins
Morning Glory Muffins
Java Chip Muffins
Whole Wheat Carrot Muffins
Peach Crumb Muffins

Raspberry Muffins

These raspberry muffins are soft, lightly sweetened, and dotted with tart, fresh raspberries throughout.

• Author: Kate
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 12
• Category: Breakfast

Ingredients

• 1/3 cup (180 gm) milk
• ¼ cup (60 gm) canola (or other neutral) oil
• 6 tablespoons melted butter
• 1 cup (240 gm) maple syrup
• 1 teaspoon vanilla
• 1 large egg
• 2 cups (280 gm) all-purpose flour
• 2–1/2 teaspoons baking powder
• ¾ teaspoon salt
• I cup fresh or frozen raspberries
• 1 tablespoon sugar, optional

Instructions

1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, butter, maple syrup, egg, and extract until smooth. Add the flour, baking powder, and salt and stir just till barely combined. Fold in the raspberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 3/4 of the way full. Sprinkle with sugar, if desired. Bake in the preheated oven for about 17-18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!