So how many of us are excited that it’s Monday?! Not. I miss the weekend already. Believe it or not, even though I work from home, I do enjoy the time I get to spend with Zach over the weekend, since he goes to work everyday. It was sooo beautiful here too, and we have just been soaking up all this glorious weather and warm sunshine. The “sunshine” is what inspired this recipe. I really wanted some nice and light, but hearty and sweet for breakfast/snack-time this week. These whole wheat raspberry muffins are just perfect for the job. You get all of those flavors you crave with a breakfast muffin, along with bursts of brightness from the fresh raspberries. I love fresh raspberries, and for some reason they seem to be everywhere around here right now. These muffins can be packed full of whatever berry suits you!
A few tips:
I highly recommend that you use fresh berries. This is because if you choose to use frozen (I know that sometimes you have to if the berries you crave aren’t in season), the berries WILL most definitely bleed into the batter and cause them to turn the color of whichever berry you are using.
It’s also important to be very careful when folding in the berries. You don’t want to crush them. Just be patient. This may take a few minutes of careful folding.
Beer: Bridgeport’s Trilogy 1
Brewed By: Bridgeport Brewing
Style: American Pale Ale
Description: I usually go the opposite route when I pair with sweet treats and go with a stout of some sort, but I thought a pale ale would be a much better pairing for these raspberry muffins. They are on the lighter side and have me yearning for Spring, much like pale ales do. Bridgeport’s Trilogy 1 is crystal dry-hopped and may just be one of the best pale ales I’ve ever had. It’s so smooth, yet on the dry side. I really like it for these muffins, so if you are feeling spunky, whip up a batch of these breakfast delights and pair them with this pale ale!
These whole wheat raspberry muffins are sweet, delicious and healthy too! They are the perfect snack any time of day!
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 large eggs, beaten, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cups buttermilk, room temperature
- 3/4 cup coconut oil, melted
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 3 tablespoons raw turbinado sugar
- Preheat your oven to 400 degrees F (or 415 degrees F if you are baking at high altitude). Spray a 12 count muffin tin with a non-stick spray. Set aside.
- In a large bowl, whisk together the flours, baking powder, salt, cinnamon and cloves until combined and no clumps remain. To the bowl, add the eggs, brown sugar, granulated sugar, buttermilk, coconut oil and vanilla extract. With a heavy wooden spoon, mix the ingredients together until all of the dry ingredients are absorbed. Do not over-mix. The muffin batter should be thick and clumpy.
- Add the raspberries to the bowl, and very carefully fold them into the batter. Do this gently, or the raspberries will bleed into the batter.
- Drop the batter into the prepared muffin tin, filling them all the way to the top.
- Sprinkle the muffins generously with the turbinado sugar.
- Bake the muffins at 400 degrees F for 8 minutes and then decrease the temperature to 350 degrees F (or 365 degrees F if baking at high altitude) for 8-10 minutes or until the muffins are golden brown and a toothpick comes out clean.
- Remove from oven and let cool for a couple of minutes in the pan, then transfer to a wire rack to cool the rest of the way.
- The muffins are best served warm, but will keep in an airtight container for a week. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Large Bowl * Whisk * Wooden Spoons * 12 Count Muffin Tin * Non-Stick Spray * Toothpicks * Wire Rack *