A fresh look at everyday eating

Raspberry Muffins

When I was growing up in Southern California, my grandparents lived across the street from Knott’s Berry Farm. It was a mish-mash of “California Gold Rush meets Snoopy and the Gang”, and my siblings and I loved every minute of it! Family holidays were great, since my parents would let us head over to Knott’s under the supervision of my older brother instead of being bored and sitting in front of the tv watching re-runs of Family Ties. As soon as we got into the park, my sister and I would run for the ride “Bear-y Tales”, a slow moving ride that featured a cute family of bears and other animals that helped collect berries for the “Berry Farm”. The thing about this ride was that it SMELLED delicious! It smelled like fresh baked vanilla raspberry muffins. It was intoxicating, and we would ride again and again.

My daughter and I baked up a batch of these raspberry muffins the other day while my other little one was napping. The whole house filled with the smell of raspberries and sugar. I couldn’t quite place the smell until I sampled a muffin hot out of the oven. I was back at Knott’s, running around with my big sister…

Vanilla Raspberry Muffins – makes about 18 muffins

  • 2 cups all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 1/3 cup low fat milk
  • 2 sticks of unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 ½ cups of fresh raspberries
  • 1 cup sugar
  • 1 packet of vanilla sugar
  • sugar in the raw (optional)


  1. Preheat oven to 375 degrees. Line your muffin tin with muffin liners.
  2. Sift the all purpose flour, whole wheat pastry flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, whisk together the milk, melted butter, granulated sugar, vanilla sugar and eggs. Slowly add the dry ingredients to the wet ingredients until combined. Note: Do not over-mix the batter! Lumps are okay! Fold in your raspberries (fresh strawberries or blueberries can be substituted) and gently combine. Be careful not to break up your raspberries too much!
  3. Spoon your batter into your muffin cups (about 3/4 the way full). Sprinkle each muffin top with some sugar in the raw. Bake for 20 minutes or until an inserted toothpick comes out clean. The tops should be a nice golden brown color.

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