Delicious. I have made these as instructed before, but this time I used almond extract instead of vanilla. I like it better. Also, please note that 1.5 c. of raspberries is a volume measurement and raspberries are sold by weight. A 6 oz container of raspberries is a bit over 1.5 c.
Try looking for them when they're in season or on sale. June/July or in the Autumn, depending on the kind of crop that's planted. Sometimes I find them on sale.. 12 oz for $4 at Kroger today in Texas. Happy baking!
Frozen raspberries work great ( coat them with a little of the flour, so they distribute well) bag of frozen berries less than $4.00. Happy baking
1 cup and 1 half of raspberries? So ~$20 in fruit. Crazy. Recipe's good, but I'm thinking most people are making 1/3 cup work.
We made these for the first time with frozen raspberries and coconut sugar which is terrific for not-so-sweet baked goods. They were pretty moist from the extra moisture in the raspberries so I baked them a few minutes longer. All 3 of my little girls loved them. We'll keep this one.
Have been making these every summer (during fresh raspberry season)since the recipe appeared in Real Simple in 2008. Made a batch last night and brought some to work this morning - they disappeared quickly and got rave reviews. (I never have whole milk on hand so I always use low-fat, but love the idea of using buttermilk.)
Just baked these little gems! Everyone asked for more:-)
I've been making these muffins for a long time and they are Delicious! One of our all time favorites. The only change I've made over the years to all of my muffin recipes is to substitute buttermilk for plain milk. It helps make them very light instead of dense!
Love these muffins. Every time I make them for events, they go very fast, and everyone asks me for the recipe. Totally recommend it.