Cinnamon Crunch Raspberry Muffins
These beautiful muffins are bursting with raspberries and crowned by a crunchy topping. They're far better than anything you can buy.
- Course Desserts & Sweets
- Prep. Time 10 mins
- Cooking Time 25 - 30 mins
- Yields 12 muffins
Preparation
What You Need
Topping:
Instructions
Preheat oven to 375 °F (190 °C). Butter 12 nonstick muffin pans or line with paper liners.
Topping:
In a bowl, combine sugar, oats, cinnamon and lemon juice; set aside.
In a large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda and salt.
In another bowl, whisk together sugar, egg, milk, butter, lemon juice and vanilla extract. Pour over dry ingredients and sprinkle with raspberries; stir just until moistened.
Spoon into prepared muffin pan, smoothing tops; sprinkle evenly with topping. Bake for 25 to 30 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.
Tips
Cooking Tip: If using frozen berries, do not thaw before adding to batter to reduce bleeding of the colour. The baking time will be in the higher range.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 256 CaloriesProtein: 6 g
Carbohydrate: 47 g
Fat: 6 g
Fibre: 4 g
Sodium: 261 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
8 %
/
91
mg
Magnesium:
17 %
Iron:
15 %
Thiamin:
15 %
Folate:
14 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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Mary
July 22nd, 2011
The recipe looked good. It is not. I was going to bring them to work. Instead I will be putting them in the freezer and eating them for the next two weeks/months. Don't use the first recipe you find on Google ever!
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Blinkins
January 13th, 2011
We had super success with these - my teen thought they were the best he's had (even better than Tim Horton's version was his thought). I stuck with the recipe as laid out except I roughly chopped my frozen raspberries. They do get a bit 'damp' (suspect that's the lemon juice in the topping) if stored in airtight container for a couple of days -but all in all, a hit with us.
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Danielle
October 20th, 2010
Chewy and doughy - definitely better recipes out there. Didn't have enough white flour to have equal amounts, so used more whole wheat to make up for it. Perhaps that's why they came out chewy . . . so my tip is use equal amounts white and whole wheat flour :)
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Anik
June 8th, 2010
If you use the Robin Hood Nutri Flour, they're even better for you!
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