Apple Raspberry Muffins. These light, moist homemade muffins with sweet and tart pops of apples and raspberries will be the talk of your weekend brunch.
Apple Raspberry Muffins
These may be some of the best muffins I have ever tasted; I just love ’em! The method may be a little unfamiliar to some but it reminds me in a way of an old chocolate cake recipe.
That old recipe used mayonnaise as a base to produce a moist and tender crumb in the finished product.
Apple Raspberry Muffins
Whipping the sugar and eggs together and then pouring in the oil slowly creates an emulsification similar to making mayonnaise. That’s what accounts for the beautiful texture of these muffins.
I like Red Delicious Apples for this recipe but you can use any kind you like.
The basic recipe is very good, so you could easily substitute blueberries if you wanted.
The batter here will be somewhat lumpy but don’t let that bother you; it is as it should be. I also like to sprinkle a teaspoon of sugar over the batter of many kinds of muffins to create a sweet glossy crust but this step is of course, optional.
Frozen Raspberries make this recipe more economical without sacrificing flavour.
Fresh or frozen raspberries can be used in this recipe.
These will make a great start to your Sunday brunch!
Apple Raspberry Muffins
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Apple Raspberry Muffins
Apple Raspberry Muffins - these light, moist homemade muffins with sweet and tart pops of apples and raspberries will be the talk of your weekend brunch.
Ingredients
- 2 1/2 cups flour
- 3 tsp baking powder
- 2 eggs
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp apple cider vinegar, or lemon juice
- 2 small apples, peeled and diced small
- 1 cup fresh or frozen raspberries
Instructions
- Sift together the flour and baking powder and set aside.
- In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract on high speed until foamy and slightly stiffened.
- Mix together in a measuring cup with a spout mix the butter and vegetable oil. Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
- Mix together the whipping cream milk and apple cider vinegar. Add slowly to the mixing bowl continuing to mix but at a reduced speed.
- Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about small lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in the apples and raspberries.
- Spoon batter into well greased muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon of sugar over the top of each muffin before baking.
- Bake in a preheated 375 degree F oven for about 20 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
12 large muffinsAmount Per Serving Calories 325Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 53mgSodium 174mgCarbohydrates 47gFiber 2gSugar 25gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Sonia Toland
Tuesday 9th of July 2019
Best muffin I've tasted in a long time. So moist and delicious. Thank you, will be making these again and again!