Double Berry Muffins with Raspberry Glaze
Serves: 12 muffins
  • 2½ C. flour
  • ¾ C. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • zest from one orange
  • ⅛ tsp. fresh grated nutmeg (optional)
  • 1 egg, lightly beaten
  • 1 C. buttermilk
  • ½ C. oil
  • 1 tsp. vanilla
  • 1½ - 2 cups berries (you may use frozen, no need to defrost)
  • 1 C. frozen raspberries
  • ¼ C. sugar
  • 1 C. powder sugar
  1. Preheat oven to 375. Grease muffin pan or line with paper muffin cups.
  2. Sift together the flour, sugar, baking powder, baking soda, salt, nutmeg, zest.
  3. In separate bowl whisk together the egg, buttermilk, oil and vanilla.
  4. Combine buttermilk mixture with the dry ingredients and stir just to combine. Gently stir in berries.
  5. Fill prepared muffin cups and bake about 18-20 minutes, until golden and the tops spring back when lightly pressed. Remove from oven, let cool and drizzle raspberry glaze over top.
For the Glaze:
  1. Combine frozen raspberries in small saucepan with about ¼ c. granulated sugar and cook over medium heat until raspberries defrost and get soft and mushy. If necessary, you can add a little bit of water (I didn't need to). Smash berries to make a syrup. Set aside and let cool. In small bowl, combine powder sugar with enough raspberry syrup/puree to make glaze consistency. Whisk well and drizzle over muffins.
*Recipe slightly adapted from from Joy of Baking
Recipe by I'm Bored, Let's Go... at