Whole Wheat Raspberry Muffins

Whole Wheat Raspberry Muffins

Whole wheat raspberry muffins are a great breakfast treat, healthy snack, or a perfect little treat for a lunchbox. These whole wheat raspberry muffins are sweetened with honey and made with all natural ingredients so you can feel good about enjoying these treats.

This recipe for whole wheat raspberry muffins is super easy to make. The recipe makes 12 muffins and you can freeze them after they cool if you like. They defrost and heat up well. I find the best way to freeze these is to individually wrap the muffins in plastic wrap, then put them in a freezer bag. They stay fresh for 3-4 months. To defrost them, simply remove them from the freezer, unwrap them and set them on the counter. Alternatively, you can unwrap them and set them on a microwave safe plate and cook on high for 30 seconds. Yum!

Gather up your ingredients.

Ingredients for Whole Wheat Raspberry Muffins

Whisk together dry ingredients.

Whisk together dry ingredients

In a large mixing bowl, fitted with a paddle attachment (or beaters), cream the butter on medium speed until soft and fluffy. 

Turn the mixer down to low and slowly add in the eggs, honey, milk, and vanilla extract.  Mix until smooth.

Slowly add in the flour mixture, scraping the sides when necessary.  The mix may be a little lumpy, buy that’s okay.

Turn the mixer off and using a spatula, slowly stir in the raspberries.

Fold in raspberries.

Divide the batter among 12 muffin cups and bake 15-18 minutes. Muffins are ready when a cake tester comes out clean.

Let muffins cool for about 5 minutes in the tin before removing and cooling on a wire rack.

Let muffins cool in tin for 5 minutes before removing to a wire rack.

If you love muffins, try these cranberry walnut muffins, lemon poppyseed muffins, or blueberry muffins.

Print

Whole Wheat Raspberry Muffins

Easy healthy whole wheat raspberry muffins sweetened with honey.  A perfect breakfast treat, snack, or lunchbox addition.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 15-18 min
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 egg
1/2 cup honey
1/2 cup milk
1 teaspoon pure vanilla extract
1 cup raspberries (fresh or frozen)

Instructions

  1. Preheat the oven to 350 degrees and line muffin tins with paper liners or spray the inside of the tin with non-stick cooking spray.
  2. Whisk together the flour, baking soda and salt.  Set aside.
  3. In a large mixing bowl fitted with a paddle attachment (or beaters), cream the butter on medium speed until soft and fluffy. 
  4. Turn the mixer down to low and slowly add in the eggs, honey, milk, and vanilla extract.  Mix until smooth.
  5. Slowly add in the flour mixture, scraping the sides when necessary.  The mix may be a little lumpy, buy that’s okay.
  6. Turn the mixer off and using a spatula, slowly stir in the raspberries.
  7. Divide the batter among 12 muffin cups and bake 15-18 minutes.  Muffins are ready when a cake tester comes out clean. 
  8. Let the muffins cool for about 5 minutes, then remove them from the tin to finish cooling on a wire rack.

Notes

Hint:  If you are using frozen raspberries, you don’t need to defrost them but do toss them in a bit of the whole wheat flour before folding them into the batter.  The flour will absorb some of the liquid and keep the berries from sinking to the bottom of the muffin tin.

Hint:  To freeze the muffins, cool them completely, wrap each on individually in plastic wrap, then put them in a freezer bag, removing as much air as possible.  The muffins will stay fresh for up to 3 months.

Hint:  To reheat frozen muffins, you can simply unwrap them and leave them on the counter to come to room temperature, or unwrap them while frozen and heat on a microwave safe plate for 30 seconds.

Keywords: healthy, muffins, raspberries, whole wheat, honey, breakfast, snack

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