Wednesday, May 20, 2015

Very Berry Raspberry Muffins with Orange Glaze Frosting

We love berries and we love muffins. We love them for breakfast, mid-morning or afternoon snack, with a cold glass of milk or with a hot cup of coffee.

John has a couple raspberry bushes growing in containers and this year they are loaded with flowers and tiny berries. 
For now, when we are in the mood for muffins I stir in berries from the produce store.
These muffins are filled with raspberries but other berries work just as well.
And, don't forget, place extra in freezer bags or containers for no-hassle, quick and convenient homemade muffins whenever you are in the mood!
If you prefer less sweet, skip the glaze frosting and enjoy with a simple baked-on topping of cinnamon sugar.

Very Berry Muffins
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2 cups all Purpose flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. grated orange or lemon peel
3/4 cup milk
1/3 cup oil
1 egg, beaten
1 cup (or more if you like) berries (raspberries, blueberries, blackberries, strawberries or combination)
optional: cinnamon sugar for sprinkling on top

Directions:
Heat oven to 400. Grease bottom only of 12 muffin cups or line with paper baking cups. 

In medium bowl, combine flour, sugar, baking powder, salt and orange (or lemon) peel; whisk well. Set aside.

In another bowl, combine milk, oil and egg; add to dry ingredients all at once; stir just until moistened.

Gently fold in berries. Fill cups 2/3 full. If desired, sprinkle a bit of cinnamon sugar on the muffins just before baking.

Bake at 400 degrees for 20 to 25 minutes or until light golden brown. Cool 1 minute before removing from pan.

Orange Glaze Frosting
3/4 cup confectioners' sugar
tiny pinch salt (optional)
1/4- 1/2 tsp. orange zest
1-2 tsp. orange juice 

In small bowl, combine glaze/frosting ingredients until smooth. Spread or drizzle on tops of slightly cooled muffins.

13 comments:

Sandi said...

These look and sound yummy! Can't wait to try this recipe. Thanks!

Ann Thompson said...

Not only do they sound good they look delicious. I think I would have to bake 2 batches. One with the glaze and one with the cinnamon sugar

Lynn said...

They sound great, with and without the glaze! Wishing you many berries-enjoy:@)

Susan said...

Oh gosh, LDH. Those look yummy. I love raspberries. You are a wonderful baker, among many other talents. Susan

Jacqueline said...

WE love strawberry and raspberry muffins too! Your picture is just the epitome of spring and colors bursting! I can just taste the fresh raspberries bursting in my mouth! So fun1

SavoringTime in the Kitchen said...

Gosh, they look good, Lorraine! My mother used to grow raspberries and we could pick all we wanted but my daughters used to eat most of them right off the bushes, after careful inspection of course :)

NanaDiana said...

I save all your recipes, Lorraine, because they are SOOO wonderful! This one is no exception. xo Diana

Lea said...

We love muffins and we love berries, so this works for us. Your pictures are always so gorgeous!

kitty@ Kitty's Kozy Kitchen said...

Oh Lorraine, I soooo wish I could have one of your raspberry muffins for my breakfast this morning. Your picture of them should be in a cookbook! Both the iced and the sugar sprinkled versions look wonderful. Thanks for sharing their berry deliciousness!

Karen said...

It is strawberry festival weekend here in southern Indiana. Nothing better than fresh picked berries! The muffin looks yummy!

lindsey said...

These look amazing Lorraine, I love muffins and I especially love raspberries too :)

Just a little something from Judy said...

Here I sit at my computer. The morning hour is early, but my coffee is hot, and then I see this post. I must tell you, if the miles were not so great between us, I would be showing up at your door for one of these amazing looking muffins! So kind of you to share them with us. Tell John to keep on growing those berries:)

FlowerLady Lorraine said...

These look scrumptious! I've saved the recipe and hope to give them a try SOON!

Thanks for sharing ~ FlowerLady

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