Sometimes you’re tired of your basic muffin recipe and want to try something a little different. This is your lucky day! Raspberry Rosewater Muffins offer fresh flavors while still being super easy to make. Goodness knows, our lives are too busy for anything that isn’t easy.
It’s raspberry season in New England (although, really, you can get raspberries any time of year these days – and I suggest you scoop them up when the market is low). And this year has been just right for our backyard raspberries to thrive. I haven’t weighed our hauls but I eyeballed it at around 1 pound both days I picked and the season is just beginning.
Thank goodness for that because I could eat raspberries all day and definitely need to freeze some for winter eating and recipes. I have such big goals this year….raspberry barbecue sauce, this raspberry lemon cheesecake cookie dough dip, more of these raspberry rosewater muffins, triple berry crisp, chocolate raspberry sauce, and I’d really love to put away a few jars of raspberry jam.…The sky’s the limit when it comes to sweet and savory recipes we could make but the season is short and time is limited so I’m thinking I’ll have to settle on just a few this year.
Like I said above, raspberry rosewater muffins are super easy to make. The hardest part will be finding rosewater. But I’ve got you covered. If you can’t find it locally at an ethnic market, you can order it through The Spice House (y’all know they’re my favorite!)
Just like all my other muffin recipes, you can make these ahead and freeze them for another day – perhaps a road trip, or perhaps for back to school breakfasts. Seriously! why are we talking about BTS already?! Summer just started.
Raspberry Rosewater Muffins
Yield 12-14 muffins
- 2 cups all-purpose or unbleached flour
- 3/4 cup sugar
- 1 Tbsp. baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy is fine)
- 3 oz. red raspberries (approximately 1 cup unmashed)
- 1 egg
- 1/4 cup oil
- 1 & 1/2 teaspoons rosewater
- Preheat oven to 400 degrees.
- Line cupcake tins with liners.
- Mix dry ingredients together.
- Mix wet ingredients in separate bowl (I measure everything right into a glass measuring cup.)
- Mash raspberries then mix into liquid mixture.
- Add wet ingredients to dry ingredients and incorporate just until mixed.
- Fill muffin tins ¾ full then bake 15-18 minutes.
- Makes 12-14 muffins