Raspberry Strawberry Muffins

raspberry strawberry muffins

The breakfast section on our little cooking blog is quite sad. There is one recipe there, and it’s for a blueberry lemonade smoothie Rachel enjoyed quite a bit her first few weeks home after Baby Boy was born. And it isn’t even a good post. Nothing against the delicious recipe. Just compared to our posts now, it’s almost embarrassing; just a single picture and a recipe. So please forgive us. We will use the excuse that we were new to blogging. And if you won’t take that excuse, we’ll pull out the “new parent” excuse (that one worked quite well for awhile!).

raspberry strawberry muffins on plate

Anyway, we decided we needed to start giving some love to breakfast. It’s the most important meal of the day after all right? But what to make? My general go to each morning is oatmeal with diced apple or cereal – quick, easy, and most of all “office friendly”. Weekends we occasionally go fancy and make pancakes of waffles, or we’ll buy fresh NJ bagels (currently in love with salt bagels). But when it comes to breakfast, we are pretty boring.

strawberry and sugar


Thankfully, we’ve got Taste Test Thursday to the rescue. For those new to the site, every week we pick a recipe from a food blog and try it out. From watermelon and feta arugula salad to a new spin on cheeseburgerssnickerdoodle bars and more, we break out of our own food rut and try something new. This week we feature these delicious Raspberry Strawberry Muffins we found on Lindsey’s blog, Gingerbread Bagels. Lindsey has a plethora of delicious looking recipes on her site, but we settled on this recipe for our Sunday morning breakfast.

raspberry strawberry muffins baked in tin

I don’t often eat muffins, mostly because a certain someone tells me my muffin of choice is essentially dessert for breakfast; double chocolate! So I got a good chuckle when I saw that someone going back for seconds (and thirds!) on these Raspberry Strawberry Muffins. The sour cream in the batter keeps the muffins nice and moist, and the fresh fruit mixed in makes them taste so deliciously fresh and sweet.


raspberry strawberry muffins on plate

 

I have a strategy when I bake. I try to bake on Sunday so that I can offload my goodies at the office on Monday, or on my Mom to share with my siblings. This is how I justify making all the delicious treats we’ve been enjoying since starting our blog, knowing Rachel and I won’t (read “shouldn’t) eat everything ourselves. But with the flooding from Hurricane Irene I was forced to stay home Monday. By Tuesday there was nothing left of these muffins to share.  ;)

So with this post, we now have TWO breakfast posts up. Would love to hear some more breakfast suggestions/recipes for us to consider. Help us break out of our boring breakfast routine! Share with us your favorites or daily go-to’s in the comments below!

 

half raspberry strawberry muffins

 

Recipe: Raspberry Strawberry Muffins

Ingredients

  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup canola oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sour cream
  • 1 cup raspberries
  • 1 cup small-sliced strawberries
  • 1 Tablespoon and 1/4 teaspoon Turbinado sugar

Directions

  1. In a bowl of a stand mixer with the paddle attachment (or by hand), mix together the sugar, brown sugar, canola oil, eggs and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking soda and kosher salt.
  3. Slowly add the dry ingredients to the wet and mix until almost combined.
  4. Add in the sour cream and fold it into the batter. Make sure the sour cream is completely mixed into the batter.
  5. Carefully fold the fruit into the batter.
  6. Line a muffin pan and fill each about 3/4 full. Sprinkle about 1/4 teaspoon of the Turbinado sugar on top of each muffin.
  7. Bake at 375 degrees for 25 minutes. Cool the muffins in the pan for 10 minutes on a cooling rack. Then carefully remove each muffin from the baking pan and continue to cool them on the cooling rack.

Cooking time: 25 minute(s)

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