Can I use frozen raspberries instead of fresh?

We don't recommend using frozen raspberries in mini muffins. Because each mini muffin only holds a single berry, the extra moisture released as frozen raspberries thaw can noticeably affect the texture. In a full-sized muffin, that moisture has more room to disperse, but in minis it makes a much bigger impact. For the best results, stick with fresh raspberries so the minis stay light and tender.

What type of mini muffin pan should I use?

We use both silicone and metal mini muffin pans and they both work well. Silicone pans bake a little slower and don't brown as deeply, while metal pans heat faster and give a higher rise. Use whichever you have, just keep the differences in mind.

Don't muffins have a streusel topping?

Not always! Buttery streusels work best on muffins that want an extra crunch or additional sweetness. Lighter muffins often go without so the flavor and texture stays simple and soft. This fresh raspberry muffin recipe highlights the raspberry and the soft, moist texture of the muffin.

Mini Raspberry Muffins - Appetizer Bliss

Description

These mini raspberry muffins are a bite-sized treat for your breakfast table. Moist and loaded with flavor they have a fresh raspberry in the middle of each mini muffin. Ready in just 30 minutes.

Ingredients

Scale

120 grams (1 cup) flour
50 grams (1/2 cup) sugar
5 grams (1 teaspoon) baking powder
1/4 teaspoon salt
1/2 cup butter, melted
5 grams (1 teaspoon) apple cider vinegar
84 grams (1/3 cup) milk
1 large egg
5 grams (1 teaspoon) vanilla
3/4 cups fresh raspberries

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Instructions

Preheat the oven to 350°F.
Line mini muffin tins with liners and set aside until ready to fill. If using silicone pans, no need to use paper liners.
Combine flour, sugar, baking powder, and salt in a large bowl and stir until well mixed.
Add melted butter, apple cider vinegar, milk, egg, and vanilla. Stir just until all wet and dry ingredients are well incorporated.
Using a small cookie scoop (1 Tablespoon), fill lined mini muffin cups about 2/3 full with batter.
Gently press a fresh raspberry, upside down, into the middle of each muffin cup - only the top of the raspberry should be showing.
Bake at 350°F for 11-14 minutes or until a toothpick inserted in the muffin part (not the raspberry) comes out clean.
Remove from the oven and transfer the mini muffins from the muffin tins to a cooling rack.

Notes

If you have a kitchen scale, please use it! Measuring flour by volume (in cups) is notoriously unreliable, but if you need to measure flour with cups, use the scoop and level method for best results. For small amounts (1 teaspoon and less) we recommend just using a volume (teaspoon) measurement because many kitchen scales aren’t reliable in such small amounts.

Silicone vs. metal muffin pan. Both will work great. Metal pans will bake faster, have a little better rise, and brown a little more - but, require a paper liner (or well greased and floured muffin cups). A silicone mini muffin pan doesn't need any liners, allows easy muffin release, are easy to clean up (dishwasher safe) - but they do need an additional 4-5 minutes bake time.

Substitutions and additions. Use a fresh blackberry or fresh blueberry instead of a raspberry in the middle of the muffin. Add orange or lemon zest for a hint of citrus. Sprinkle the tops with powdered sugar before serving for a decorative, finished look.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini muffin
Calories: 76
Sugar: 4.6 g
Sodium: 29.6 mg
Fat: 4.1 g
Carbohydrates: 8.9 g
Protein: 1 g
Cholesterol: 18 mg