Easy Morning Raspberry Muffins

Easy Morning Raspberry Muffins, warm from the oven

Easy Morning Raspberry Muffins, warm from the oven

Last Friday was one of those lucky days when baking inspiration hit and I happened to have all the ingredients on hand. Don’t you love when that happens? We had an early morning ahead of us so I decided to make some muffins for an easy breakfast that we could take with us on the road. These muffins came together quickly and turned out beautifully – the tart raspberries are a really nice balance to the sweet, lemon-scented cake. I opted for big, bakery-style muffins so I only got eight out of the batter, but this recipe could easily make twelve smaller muffins. Perfect for breakfast, snack, or even dessert. Of course you could use whatever fruit you like – I think blueberries or cranberries would also be fantastic.

Easy Morning Raspberry Muffins (adapted from The Art & Soul of Baking)



  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • ¾ stick butter
  • Finely grated zest of 1 lemon
  • ⅔ cup buttermilk
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • 1 half-pint basket fresh raspberries

Cinnamon-Sugar Topping

  • 1 tablespoon sugar
  • ¼ teaspoon ground cinnamon

Preheat the oven to 400°F and position an oven rack in the center. Lightly coat the muffin tin with butter. Be sure to thoroughly butter the top of the muffin pan so the crowns don’t stick. Place the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to blend thoroughly. Melt the butter with the lemon zest in the microwave. Add the buttermilk to the melted butter and let the mixture sit for 1 to 2 minutes. Pour the butter mixture into a medium bowl, add the eggs and vanilla, and whisk until well blended.

Make a well in the center of the dry ingredients. Pour the butter mixture into the well and stir gently with a rubber spatula. Mix until the batter looks fairly smooth, but a few small lumps are fine – they will disappear during baking. Gently fold in the raspberries until evenly distributed in the batter. (Be sure your raspberries are very dry or they will make the muffins soggy).

Pour the wet ingredients into the dry and mix until blended but not perfectly smooth

Pour the wet ingredients into the dry and mix until blended but not perfectly smooth

Fold in the raspberries. Mmm...

Fold in the raspberries. Mmm…

Spoon the batter evenly among the prepared muffin cups. Stir together the remaining sugar and cinnamon and sprinkle the topping over the muffins. Bake for 18-20 minutes, until the tops feel firm and a toothpick inserted into the center comes out clean. Allow the muffins to cool for 5 minutes before transferring to a rack to finish cooling.


Good Old-Fashioned Pancakes

I’m not ashamed to admit that I sometimes take shortcuts in the kitchen for the sake of convenience. But making pancakes from a mix has never, and will never, be one of them.  Pancakes are one of my favourite breakfast foods – well let’s face it, they’re good any time of day. Nothing beats a cup of coffee and a stack of homemade pancakes on a lazy weekend morning. This recipe has been in my family longer than I can remember, and for good reason. It whips up delicious, fluffy pancakes in no time, and they’re so much better than anything you could get out of a box. So go ahead, give them a try! Bonus: this recipe easily doubles (or triples!) if you’re serving a crowd.

Homemade pancakes with fresh strawberries and peaches

Homemade pancakes with fresh strawberries and peaches


  • 1 egg
  • 1 cup flour
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt

In a large mixing bowl, beat the egg. Then gently beat in remaining ingredients. Pour the batter (about 1/3 cup at a time) over a hot griddle or frying pan. Flip when the surface begins to bubble, and cook the second side until light golden brown. Serve with butter, lots of maple syrup, and fresh seasonal fruit. Makes about 6 pancakes.

You'll probably want to make a double batch...

You’ll probably want to make a double batch…