Cinnamon Crunch Raspberry Muffins |
These delicious, raspberry-packed treats topped with crunchy rolled oats are perfect for breakfast or an afternoon snack.
Ingredients
- 1-1/2 cups (375 mL) all-purpose flour
- 1-1/2 cups (375 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 2/3 cup (160 mL) packed brown sugar
- 1 egg
- 1-1/2 cups (375 mL) milk
- 1/4 cup (60 mL) butter, melted
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 2 tsp (10 mL) vanilla extract
- 2 cups (500 mL) fresh or frozen raspberries
Topping:
- 1/3 cup (80 mL) packed brown sugar
- 1/3 cup (80 mL) quick-cooking rolled oats
- 1 tsp (5 mL) ground cinnamon
- 1 tbsp (15 mL) freshly squeezed lemon juice
Directions
1. Preheat oven to 375 °F (190 °C). Butter 12 nonstick muffin pans or line with paper liners.
Topping:
1. In a bowl, combine sugar, oats, cinnamon and lemon juice; set aside.
2. In a large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda and salt.
3. In another bowl, whisk together sugar, egg, milk, butter, lemon juice and vanilla extract.
4. Pour over dry ingredients and sprinkle with raspberries; stir just until moistened.
5. Spoon into prepared muffin pan, smoothing tops; sprinkle evenly with topping.
6. Bake for 25 to 30 min or until tops are firm to the touch.
7. Let cool in pan for 10 min. Transfer to rack to cool completely.
Recipe and photo courtesy of Dairy Farmers of Canada.
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