These Cream of Wheat Raspberry Muffins are tender, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, every chunk gives an ideal steadiness of heat and sweetness.
The feel of a cream of wheat muffin is so satisfying. They’re nonetheless so tender and scrumptious, however that little contact of texture will create probably the most great crumb in a muffin that you just’ve ever had.
Excellent for breakfast or a snack, these muffins are gentle but satisfying, and the recent raspberry contact provides a burst of taste in each chunk. They’re straightforward to make, irresistibly scrumptious, and a must-try for any muffin lover!
Elements for Cream of Wheat Raspberry Muffins
I’m going to let you already know proper up entrance what you’ll need to make this muffins recipe! For all the main points and measurements wanted, preserve scrolling right down to the recipe card on the finish of the submit.
- Dry Elements: All-Goal Flour, Cream of Wheat Cereal, Baking Powder, Baking Soda and Salt
- Moist Elements: Sugar, Milk, Eggs, Vegetable Oil, Vanilla and Almond Extract
- Contemporary Raspberries
- Turbinado Sugar
In addition to the Cream of Wheat and probably the almond extract, you doubtless have all the things available already! Let’s make some muffins!
The best way to Make Cream of Wheat Muffins with Raspberries
Typically I like to slide into the kitchen slightly early and make this straightforward raspberry muffin recipe for my household for breakfast. Is there something higher than waking as much as the scent of one thing baking for breakfast?! I believe not! The excellent news is, you don’t must get up too early! They’re prepared in below half-hour!
- Prep: Grease two commonplace sized muffin pans (or use paper liners) and preheat the oven to 375 levels F.
- Dry Elements: In a big mixing bowl, whisk collectively all of the dry components.
- Moist Elements: In a separate massive mixing bowl, whisk collectively all of the moist components.
- Mix: Fastidiously stir the moist components into the dry components till simply mixed.
- Fold: Add the recent raspberries and gently fold them into the batter.
- Sprinkle: Spoon the muffin batter into the ready muffin tin filling the muffin cups about 2/3 full. Sprinkle the tops with turbinado sugar.
- Bake: Bake for 18-20 minutes or till they’re golden brown and the tops spring again while you gently press them.
For the total recipe, head right down to the recipe card beneath the place you may also save or print the recipe.
Video on The best way to Make Raspberry Cream of Wheat Muffins
What Recipes Can You Make with Cream of Wheat?
I like good ol’ Cream of Wheat sizzling cereal as it’s, but it surely seems you need to use it to make baked goods too! You may make raspberry cream of wheat muffins or a breakfast cake with cream of wheat and they’re even higher while you throw in juicy, plump berries and prime all of it off with sanding or turbinado sugar for slightly extra texture!
Substitutions I’ve Examined that Work
Olive oil might be substituted for the vegetable oil.
Greek yogurt can be utilized instead of half the oil to lighten issues up slightly and add protein.
Butter works instead of oil, however whereas the flavour was scrumptious, it wasn’t as moist, particularly the subsequent day.
You can even attempt different entire berries within the recipe as a substitute of raspberries. Attempt blueberries, strawberries or blackberries or a mixture of all three! You would additionally use sliced bananas or add some chopped nuts like pecans or walnuts.
Can I Use Frozen Raspberries?
Sure, frozen raspberries work very properly on this recipe. You don’t even must thaw them. Toss them into the batter frozen and bake as written. For those who thaw them first, they are going to dye the batter while you fold them in.
How Do I Know When Muffins are Executed?
There are two good methods to test the doneness of muffins or cupcakes. You possibly can take a look at it with a toothpick. Fastidiously insert a toothpick into the middle of a muffin. Whenever you take away it, you need it to be clear or have only a few crumbs on it.
You can even take a look at it utilizing your finger tip. Open the oven and punctiliously attain in and gently (and shortly!) press the middle of one of many muffins. Whether it is prepared, it should bounce again. If it nonetheless wants a while, the indentation will stay.
Storage Ideas
I like to recommend storing leftover muffins within the fridge. They’re nice chilly otherwise you may give them a fast zap within the microwave for a heat muffin.
Muffins additionally freeze extraordinarily properly, which makes them an amazing make forward breakfast. Allow them to cool utterly earlier than wrapping them individually after which storing in a freezer protected bag. You possibly can pull a number of out and allow them to thaw within the fridge in a single day for a fast grab-and-go breakfast.
On the lookout for a scrumptious breakfast choice? Attempt these Cream of Wheat raspberry muffins for a tasty and filling begin to your day!
Extra Muffin Recipes to Attempt:
Description
These Cream of Wheat Raspberry Muffins are tender, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, every chunk gives an ideal steadiness of heat and sweetness.
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Preheat the oven to 375 ℉ and place muffin liners in two commonplace measurement muffin tins (or spray with cooking spray). See word for making this right into a breakfast cake relatively than muffins.
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In a bowl, whisk collectively the dry components.
2 Cups Flour, 1 ½ Cups Cream of Wheat Cereal, 1 ½ teaspoons Baking Powder, 1 teaspoon Salt, 1 ½ teaspoons Baking Soda
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In one other bowl, whisk the moist components.
1 Cup Sugar, 1 ½ Cup Milk, 3 Eggs, 3/4 Cup Vegetable Oil, 1 teaspoon Vanilla, 1/2 teaspoon Almond Extract
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Fold the moist components into the dry components, after which gently fold within the berries.
2 Cups Raspberries
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Spoon the batter into the ready muffin pan filling the cups about 2/3 full. Sprinkle every prime with turbinado sugar.
Turbinado Sugar
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Bake at 375 levels F for 18-20 minutes or till the tops spring again and are golden brown.
You can even bake this in an 8×8 baking dish at 375 levels F for 30 minutes.
Energy: 212kcal