I recently made the most delicious Red Raspberry Muffin Bread ever! The original recipe called for blueberries but I have a serious thing for red raspberries.
I always keep a bag of frozen red raspberries on hand in the freezer. I love using a handful on top of homemade waffles and pancakes on the weekend.
So since I already had a bag of red raspberries in the freezer, I opted to use those instead of running out for blueberries. I’m so glad I did!
This muffin bread was so tasty! It was so moist and delicious with the raspberries adding just the right amount of sweetness.
I’m sure you could use fresh red raspberries instead of frozen if you’d like. I did not defrost my raspberries at all, I just tossed them in the batter while they were still frozen. That way they kept their shape better and didn’t get smushed around.
This muffin bread is so easy and takes only minutes to put together. And you’ll have one delicious bread to eat with your coffee for the next few mornings.
Ingredients:
- 1 cup sugar
- 1/2 cup salted butter, softened
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 2 cups flour
- 2 teaspoon baking powder
- 2 cups red raspberries (I used frozen)
Directions:
- Preheat oven to 350 degrees.
- Grease and set aside a 9 inch loaf pan.
- Cream together the butter and sugar until smooth. Add in the eggs, vanilla and milk. Mix until combined.
- Mix in the flour and baking powder.
- Gently fold in the red raspberries by hand. Saving some for the very top.
- Pour batter in loaf pan and press remaining berries into the top.
- Bake 60 - 70 minutes or until cake tester comes out clean.
- Cool in pan 10 - 15 minutes before removing from pan.
Recipe adapted from Frugal Mom eh!.
Is it necessary to cream the butter? I’ve never seen that in a quick bread before, it’s usually melted butter. But if you say it’s necessary I will most definitely give it a go!
Hi Jo. Those were the instructions from the original recipe so I followed what it said. It worked out well for me, let me know how you like it.