Moist, fluffy and studded with jammy fruit, these raspberry muffins are a quick and easy option for breakfast, brunch or a fulfilling snack.
There’s something extra cozy about baking during the winter months. It warms the house, the smells are delightful and enjoying food straight outta the oven brings a smile to anyone’s face. Other sweet treats my family enjoys include these Two Bite Apple Streusel Wonton Cups, a dollop of my Super Simple Salted Caramel Sauce, and this Triple Berry Cobbler with a Banana Bread Crust.
INGREDIENTS FOR KOMBUCHA SPIKED RASPBERRY MUFFINS:
I don’t bake often, but when I do… I have little patience with yeast. That’s why I absolutely love Irish soda bread. It utilizes baking soda as a leavening agent, so there’s zero wait time. Hip, hip, hooray!
- White Whole Wheat Flour
- Salt
- Baking Soda
- Fresh Raspberries
- Salted Butter
- Agave Nectar
- KÖE Raspberry Dragonfruit Kombucha
Note: Feel free to substitute the raspberries with any type of berry you enjoy most or thawed frozen berries. You can also use any flavor of KÖE Kombucha in this recipe. Find all their varieties on their Amazon store by clicking here. All their flavors are fantastic!
WHY USE KOMBUCHA IN RECIPES:
I’m a little obsessed with kombucha. I discovered this bubbly delight while I was pregnant with our second son, and I’ve been addicted ever since. I enjoy one or two each day while working on the blog (ahem, I’m actually having one right now 😉 ). They’re full of probiotics and are incredibly good for your digestive system.
EASY-PEASY RASPBERRY MUFFINS:
These come together in a flash. All you need is a mixing bowl, a little elbow grease and a warm oven.
- Preheat your oven to 375F. Grab a 12-cup muffin tin and use butter or cooking spray to oil the wells.
- Whisk together the flour, salt and baking soda in a large mixing bowl. Smash the raspberries until they’re liquified and then pour those in with the melted butter and agave nectar. Gently fold together until just combined, make sure not to overmix.
- Pour batter equally into each well of the muffin tin and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Serve immediately with butter, a drizzle of agave nectar, sprinkle of powdered sugar, or enjoy them on their own.
MORE RECIPES YOU MIGHT ENJOY:
Easy Sheet Pan Raspberry Pie For A Crowd
No Bake White Chocolate Chex Mix
Making Your Own Chocolate Bark At Home
Butter Rum No Bake Cheesecake Jars
- 3 cups White Whole Wheat Flour
- ½ tsp. Salt
- 4 tsp. Baking Soda
- 6 oz. Fresh Raspberries
- 1 Stick Salted Butter
- ½ cup Agave Nectar
- 12 oz. KÖE Raspberry Dragonfruit Kombucha
- Preheat your oven to 375F. Grab a 12-cup muffin tin and use butter or cooking spray to oil the wells.
- Whisk together the flour, salt and baking soda in a large mixing bowl. Smash the raspberries until they're liquified and then pour those in with the melted butter and agave nectar. Gently fold together until just combined, make sure not to overmix.
- Pour batter equally into each well of the muffin tin and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Serve immediately with butter, a drizzle of agave nectar, sprinkle of powdered sugar, or enjoy them on their own.
NOTES ON THIS RECIPE:
- These muffins are less sweet and more savory. If you’ve got a sweet tooth, you can up the agave nectar to 3/4 cup.
- Store leftovers in an airtight container, refrigerated, and enjoy within 3 days. You can also freeze them for up to a month.
- I personally like to slice my leftover muffins in half, pop them into the air fryer until crispy and then drizzle them with agave infused butter (mix 1 stick melted, salted butter + 1/4 cup Agave Nectar) and a dusting of powdered sugar. They taste exactly like a funnel cake, I swear. I have the rave reviews from my office to prove it!
This post is sponsored by KÖE Organic Kombucha. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS RECIPE:
Leave a Reply