Flaxseed Raspberry Muffins

Flaxseed Raspberry Muffins

Tender muffins studded with juicy raspberries and nutty ground flaxseed.

Total 40 min Makes 12 muffins Calories 185/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Dairy

These muffins pair the earthy crunch of ground flaxseed with bursts of tart raspberries in a moist, tender crumb. A quick streusel-free batter comes together in one bowl, making them suited for weekday breakfasts or a wholesome afternoon snack. Ground flaxseed adds a subtle nuttiness while keeping the texture light.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground flaxseed
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 1 tablespoon granulated sugar, for topping

Method

  1. Preheat oven to 400°F and line a 12-cup muffin pan with paper liners or grease well.

  2. In a large bowl, whisk together the flour, ground flaxseed, sugar, baking powder, baking soda, salt, and cinnamon.

  3. In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir gently just until combined; a few streaks of flour are fine.

  5. Fold in the raspberries with a few gentle strokes, taking care not to overmix or crush the berries.

  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the tops with the remaining tablespoon of sugar.

  7. Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  8. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 4.5 (1)

Flaxseed Raspberry Muffins

These muffins pair the earthy crunch of ground flaxseed with bursts of tart raspberries in a moist, tender crumb. A quick streusel-free batter comes together in one bowl, making them suited for weekday breakfasts or a wholesome afternoon snack. Ground flaxseed adds a subtle nuttiness while keeping the texture light.

40 min 12 muffins 185 cal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground flaxseed
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 1 tablespoon granulated sugar, for topping

Method

  1. 1

    Preheat oven to 400°F and line a 12-cup muffin pan with paper liners or grease well.

  2. 2

    In a large bowl, whisk together the flour, ground flaxseed, sugar, baking powder, baking soda, salt, and cinnamon.

  3. 3

    In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until smooth.

  4. 4

    Pour the wet ingredients into the dry ingredients and stir gently just until combined; a few streaks of flour are fine.

  5. 5

    Fold in the raspberries with a few gentle strokes, taking care not to overmix or crush the berries.

  6. 6

    Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the tops with the remaining tablespoon of sugar.

  7. 7

    Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  8. 8

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.