The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Raspberry Muffins
NUTRITION · PER SERVING43M COOK
CAL 11%·PRO 7%
CARBS 31G57% OF CAL
2G FIBER11G OTHER17G TOTAL SUGAR
FAT 9G38% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist muffins bursting with fresh raspberries and topped with a sweet streusel. Perfect for breakfast, brunch, or an afternoon snack.
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Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg, (lightly beaten)
- ⅔ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, (optional)
- 1 cup raspberries, (fresh or frozen)
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
- 2 tablespoons unsalted butter, (melted)
- 1 pinch salt
At a glance
PER SERVING · TIME 43M
CAL 11%·PRO 7%
CARBS 31G57% OF CAL
2G FIBER11G OTHER17G TOTAL SUGAR
FAT 9G38% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 28m
- Sodium
- 128mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 112mg
- Calcium
- 27mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.