Raspberry Muffins – Tender vanilla muffins studded with fresh raspberries and topped with a vanilla glaze.
You guys, I can barely move. I did CrossFit for the first time yesterday, and I am incredibly sore. Although I exercise on a regular basis, I tend to stay within my comfort zone – walking, bike riding, yoga, ellipitical. One of my friends invited me to try CrossFit with her, and I figured I would give it a try. Ugghh. My legs are like noodles. Seriously. I feel pathetic.
Maybe shoving another muffin in my face will make me feel better.
Yep. That helped. For the record, I would rather sit and eat muffins than run and lift weights. Just sayin’.
I absolutely love the combination of raspberry and vanilla, and both flavors shine equally in these muffins.
I made a tender vanilla muffin and filled it with fresh raspberries. The tart and fresh raspberries balance the delicate vanilla perfectly. I wanted the vanilla flavor to be distinct, so these babies include vanilla yogurt, vanilla extract, and a vanilla glaze. Mmmmmm…
I’m thinking that these would be amazing with a couple of handfuls of white chocolate chips thrown in. Doesn’t that sound great?!
These muffins have quickly become a family favorite. They will even help you temporarily forget that every muscle in your body is aching. 😉
I hope you enjoy them as much as we do!
Love RASPBERRIES? Try my:
Raspberry Vanilla Muffins
- 2 cups all purpose flour or 1 cup all purpose flour plus 1 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup vanilla yogurt I used vanilla Greek yogurt
- 9 ounces fresh raspberries cut in half (I used one and a half 6-oz containers)
- 1/2 cup powdered sugar
- 3 teaspoons milk or half and half
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350°F. Grease a 12-count muffin tin.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat butter and sugar for several minutes, until light and creamy. Add eggs and vanilla extract, and beat to combine, scraping the sides of the bowl as necessary. Add yogurt and mix until incorporated.
- Add the dry ingredients and mix on low until combined (batter will be thick). Gently stir in the raspberries by hand, being careful not to overmix. Divide the batter evenly among 12 muffin cups. I like to make sure a couple pieces of raspberries are peaking out of the top of each muffin, so that they'll be more visible once the muffins are baked. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then place muffins on a wire rack to cool completely.
- Whisk all ingredients until smooth and creamy. If necessary, add more milk or powdered sugar to thin or thicken to your desired consistency. Drizzle the top of each muffin.
These are best within two days of being made. The glaze will start to thin out after the second day (because of the moisture from the raspberries). I suggest only putting the drizzle on the muffins that will be consumed within the first day or two.