Raspberry Surprise Muffins taste great and are easy to make! You’ll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.
Do you enjoy muffins for breakfast? We sure do at our home! What I enjoy about muffins is that they typically don’t take a lot of time to make, but yield quite a few that (in our house) can last my husband and I for a few days (or more, if we freeze some of them). A little work for several meals or snacks… YESSSS!
Today I am sharing a delicious recipe with you that I discovered in a wonderful cookbook that was published quite a few years ago. The recipe is very simple to prepare, and yields a dozen delicious muffins that I’m sure you’re going to enjoy! Here’s how to make them:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Muffin Batter
Before making the batter, preheat your oven to 400°F, and line a 12 cup standard muffin pan with paper liners (or spray). It doesn’t take long to make the muffin batter, so you will want both the oven and the muffin pan ready to go!
Okay… now let’s make the muffin batter! Place all purpose flour, sugar, baking powder and salt in a large mixing bowl. Stir until these dry ingredients are combined. Add in milk, melted butter, one egg, vanilla extract and almond extract. Stir the batter only until all ingredients have been combined and moistened. Yes… you may have some small lumps, but do not overmix the batter.
Preparing The Muffins For Baking
Spoon the batter into the muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam (seeded or seedless). Divide and spoon the remaining batter over the muffins to cover the jam.
Sprinkle the top of each muffin with the reserved 2 Tablespoons of granulated sugar, dividing the sugar evenly between the 12 muffins. Now the raspberry surprise muffins are ready for the oven. NOTE: If desired, you can add a few thinly sliced almonds to decorate the top of the muffins before baking, but that is OPTIONAL (we prefer them without).
Bake The Muffins
Bake the raspberry surprise muffins at 400°F. for between15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. The tops of the muffins should also be very light golden brown in color, as well.
Transfer the muffin pan to a wire rack and let the muffins cool (in the pan) for 5 minutes, then transfer the muffins out of the pan to the wire rack to finish cooling.
Time To Enjoy Some Raspberry Surprise Muffins!
We enjoy eating these raspberry surprise muffins when they are just slightly warm! You really can’t see the raspberry jam from the outside looking at the muffins, but it is a nice SURPRISE to take a bite and SEE the surprise raspberry filling inside. YUM!
The muffins taste good with a dab of softened butter spread on them, too, if you like that on your muffins. The subtle almond flavor pairs very well with the sweet raspberry jam filling. I think you’re going to like these tasty muffins for breakfast or enjoyed as a snack! They freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!
I hope you have the opportunity to try these delicious muffins, and trust you’ll enjoy them as much as we do! Thank you so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!
Looking For More MUFFIN RECIPES?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a lot of wonderful muffin recipes for you to choose from, including:
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Original recipe source: “Gooseberry Patch – Have Yourself A Homemade Christmas”, page 162, published by Time Home Entertainment/Oxmoor House in 2014
↓↓ PRINTABLE RECIPE BELOW ↓↓
Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.
- 2 cups all purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk whole, 1% or 2%
- ½ cup butter melted
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup raspberry jam regular or seedless
- 2 Tablespoons granulated sugar to sprinkle on top of muffin batter
Preheat oven to 400°F, Line a 12 cup standard muffin pan with paper liners (or use non-stick spray).
Measure flour, ⅔ cup of sugar, baking powder and salt into a large bowl. Stir until combined. Add milk, melted butter, egg, vanilla and almond extracts. Stir batter only until ingredients are combined and moistened. Don't overmix batter.
Spoon batter into muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam. Finish filling muffin cups with remaining batter (dividing it evenly) to cover the jam.
Sprinkle each muffin with reserved 2 Tablespoons of granulated sugar, dividing sugar evenly between the muffins. NOTE: If desired, you can also add thinly sliced almonds to the top of the muffins before baking (OPTIONAL).
Bake muffins at 400°F. for 15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. Tops of the muffins should be light golden brown in color. Transfer muffin pan to wire rack and let muffins cool (in the pan) for 5 minutes. Transfer muffins out of the pan to wire rack to finish cooling. Serve and enjoy. (NOTE: Leftover muffins freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!)
NOTE: Caloric calculation made using 1% milk.
Here’s one more to pin on your Pinterest boards!