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.
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.
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.
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.
These will make a great start to your Sunday brunch!
Like this Apple Raspberry Muffin recipe?
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
- 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
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.
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.