Whole-Wheat Raspberry Muffins
By America's Test Kitchen KidsPublished on February 17, 2023
Time
55 minutes, plus cooling time
Yield
Makes 12 muffins
WHAT KIDS ARE SAYING
“With the raspberries it’s really good.” —Catherine, 11
Ingredients
Vegetable oil spray 3 cups (16½ ounces/468 grams) whole-wheat flour 2½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon table salt 2 large eggs 4 tablespoons unsalted butter, melted and cooled¼ cup vegetable oil 1 cup (7 ounces/198 grams) plus 2 tablespoons sugar, measured separately1¼ cups (10 ounces) buttermilk 1½ teaspoons vanilla extract 2 cups (10 ounces/283 grams) fresh or frozen raspberries (do not thaw if frozen)
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.
- In medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In large bowl, whisk eggs, melted butter, oil, and 1 cup sugar until combined. Add buttermilk and vanilla to sugar mixture and whisk until well combined.
- Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Gently stir raspberries into batter. Do not overmix.
- Spray ⅓-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups. Sprinkle remaining 2 tablespoons sugar evenly over batter.
- Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted in center of 1 muffin comes out clean, 20 to 25 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let muffins cool in muffin tin for 15 minutes.
- Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.
Time
55 minutes, plus cooling timeYield
Makes 12 muffinsWHAT KIDS ARE SAYING
“With the raspberries it’s really good.” —Catherine, 11Ingredients
Vegetable oil spray
3 cups (16½ ounces/468 grams) whole-wheat flour
2½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled
¼ cup vegetable oil
1 cup (7 ounces/198 grams) plus 2 tablespoons sugar, measured separately
1¼ cups (10 ounces) buttermilk
1½ teaspoons vanilla extract
2 cups (10 ounces/283 grams) fresh or frozen raspberries (do not thaw if frozen)
Ingredients
Vegetable oil spray
3 cups (16½ ounces/468 grams) whole-wheat flour
2½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled
¼ cup vegetable oil
1 cup (7 ounces/198 grams) plus 2 tablespoons sugar, measured separately
1¼ cups (10 ounces) buttermilk
1½ teaspoons vanilla extract
2 cups (10 ounces/283 grams) fresh or frozen raspberries (do not thaw if frozen)
Ingredients
Vegetable oil spray
3 cups (16½ ounces/468 grams) whole-wheat flour
2½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled
¼ cup vegetable oil
1 cup (7 ounces/198 grams) plus 2 tablespoons sugar, measured separately
1¼ cups (10 ounces) buttermilk
1½ teaspoons vanilla extract
2 cups (10 ounces/283 grams) fresh or frozen raspberries (do not thaw if frozen)
Why This Recipe Works
Whole-wheat flour and juicy raspberries combine into a sweet but wholesome breakfast or snack the whole family will enjoy! These stir-together muffins are so simple to make, kids can take the lead in the kitchen. Plus their ingredient list contains a secret: Even though raspberries are fruits, they are technically NOT berries. Scientifically speaking, berries are fruits whose seeds and flesh come from just one flower. A single raspberry is actually made up of lots of tiny round fruits, each with its own seed. Therefore, a raspberry is called a composite fruit. Can kids guess whether other fruits with “berry” in the name are actually berries, based on how many seeds they have (and where they are in the fruit)? Have them guess yes or no about: blueberries, strawberries, blackberries and cranberries. (The answers are, respectively: yes, no, no, and yes.)
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.
- In medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In large bowl, whisk eggs, melted butter, oil, and 1 cup sugar until combined. Add buttermilk and vanilla to sugar mixture and whisk until well combined.
- Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Gently stir raspberries into batter. Do not overmix.
- Spray ⅓-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups. Sprinkle remaining 2 tablespoons sugar evenly over batter.
- Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted in center of 1 muffin comes out clean, 20 to 25 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let muffins cool in muffin tin for 15 minutes.
- Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.
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