Apple-Raspberry Muffins
- Level: Easy
- Yield: about 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 176
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 45
- Sodium
- 158
- Total: 35 min (plus cooling)
- Active: 15 min
Ingredients
1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon, ginger or pie spice (optional)
2 large eggs
1/3 cup cooled melted butter or oil
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup grated fresh apple
1 cup raspberries
Sugar in the raw, for sprinkling (optional)
Directions
- Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. If using, add the ground cinnamon, ginger or pie spice.
- In a separate bowl, whisk the eggs until combined. Whisk in the cooled melted butter or oil, milk and vanilla extract. Stir in the grated apple.
- Add the wet ingredients to the bowl with the dry ingredients and stir just to combine. Stir in the raspberries until just combined.
- Fill each paper liner in the prepared muffin tin at least three-quarters of the way with batter. If desired, sprinkle the tops with sugar in the raw.
- Bake the muffins until they rise and a toothpick inserted into the center comes out clean, 18 to 25 minutes. Let cool a few minutes in the pan, then remove the muffins to a rack to cool completely.