Wednesday, August 1, 2007

Raspberry Twist

Saturday or Sunday mornings during my childhood were always a sweet breakfast- muffins, pancakes, or cinnamon rolls. More often than not it was muffins or cinnamon rolls. I don't remember what started this, but it was an exciting way to start the weekend.
Now I must admit that these treats usually came out of a box or container. My favorite was Duncan Hines Blueberry Streusel Muffins or the Cinnamon Crumble. At least once a month I was making a batch and eating them before a soccer game.

So when I saw the recipe for Blueberry Muffins in Food and Wine this year, I was automatically intrigue. Like my Duncan Hines box it had sweet topping of sugar. Where could you go wrong?
However, I didn't make the recipe for months. It always lingered in the back of my head. Of course, the craving for muffins hit me and I knew where I would go. Blueberry Muffins.
Then a bright idea popped into my head, raspberry/lime muffins. Sweet and Tart. A combination that I love dearly.

The batch I made wasn't perfect. It wasn't tart enough for me, but I know what to fix next time. More lime zest.

Raspberry Twist


  • 1 cup all-purpose flour
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 6 tablespoons unsalted butter, melted


  • 1 3/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 3/4 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups raspberries split on half
  • lime zest
  1. Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
  2. MAKE THE CRUMB TOPPING: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
  3. MAKE THE MUFFINS: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
  4. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
Can be frozen.


Deborah said...

I almost always make my muffins with a crumb topping. That's the best part!!

babe_kl said...

those raspberries are so plump. sad we cant get those here in KL

Anh said...

Raspberry must be the baker's friend! Your muffins look so delicious and fruity.

Kristen said...

Raspberries are all over the blogosphere today!
These look fantastic. I love that crump topping.

lynn said...

Yummm. Your muffins look fabulous. May I have one now, please?

joey said...

Your muffins look lovely! Wish I could get raspberries here!

Dayna said...

I saw this picture in the round up and it really stood out! I didn't realized it was yours until now; it's a beauty! I'm sure they taste just as great too.