Cinnamon Raspberry Muffins

Start your morning on a sweet note with these irresistible Cinnamon Raspberry Muffins, a delightful blend of warm spices and bursts of juicy, fresh raspberries. With a soft, tender crumb thanks to a combination of melted butter and perfectly balanced wet and dry ingredients, these muffins are as comforting as they are flavorful. Infused with ground cinnamon and topped with a sprinkle of optional coarse sugar for added crunch, they bake up golden brown and are ready in just under 40 minutes. Perfect for breakfast, brunch, or a midday snack, these homemade muffins are easily customizable and can be stored for up to three days—though they’re so delicious, they likely won’t last that long!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar
• 2 teaspoons baking powder
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, melted and cooled
• 1 cup milk
• 2 pieces large eggs
• 1.5 teaspoons vanilla extract
• 1.5 cups fresh raspberries
• 2 tablespoons coarse sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, ground cinnamon, and salt.

Step 3

In a separate medium mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix. The batter should be slightly lumpy.

Step 5

Carefully fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.

Step 6

Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

If desired, sprinkle a pinch of coarse sugar over the top of each muffin for a crunchy, sweet topping.

Step 8

Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1126.6g)

Amount per serving	% Daily Value*
Calories	2965.0

Total Fat 114.8g	0%
Saturated Fat 67.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 652.3mg	0%
Sodium 1749.6mg	0%
Total Carbohydrate 451.6g	0%
Dietary Fiber 20.6g	0%
Total Sugars 245.9g
Protein 48.3g	0%

Vitamin D 187.4IU	0%
Calcium 535.5mg	0%
Iron 14.9mg	0%
Potassium 1159.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 6.4%

Carbs: 59.6%