Lightly sweetened Orange Raspberry Muffins are lightened up with reduced sugar and white whole wheat flour for a wholesome breakfast treat or snack!
Life got busy last week and I wasn’t able to get this last “muffin week” recipe posted! Between buying a new car during what’s usually my work hours, a short week because of Marc’s annual ski race, life was just a little crazy. Regardless, I can’t wait to share this Raspberry Orange Muffin recipe with you!
These orange muffins, like my Whole Wheat Lemon Muffins, are such a bright and cheery treat to start off your morning! The orange zest adds so much flavor to these muffins and the bites raspberries are pure perfection.
Sugar – reduced from the usual 3/4 to 1 cup in a muffin recipe to 1/2 cup, makes these lightly sweet but not overly so!
Canola Oil – I love using canola oil for a tender muffin.
Orange Zest – gives these muffins their orange flavor!
White Whole Wheat Flour – for some whole grains!
Baking Powder, Baking Soda, and Salt
These muffins are pretty simple to whip up. They require one bowl and just a little bit of whisking and mixing.
First, you whisk together the buttermilk, oil, sugar, zest, egg, and vanilla. Then add in the dry ingredients – white whole wheat flour, baking powder, baking soda, and salt. Lastly, fold in the raspberries. I used fresh raspberries but you can definitely use frozen if you’d like!
After a quick 18-20 minutes in the oven, these muffins are perfectly golden and absolutely delicious eaten warm from the oven. I love mine with a pat of butter on top, while Lars likes his with some extra raspberry jam!
However you eat them, they are delicious. They were great for a quick breakfast and after school snack.
Raspberry Lemon Muffins from The Food Charlatan