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Raspberry Muffins for Mom

Andria
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Raspberry Muffins

Make Mother's Day a little sweeter with Raspberry Muffins, adapted from the Dewberry Jewels in Stop and Smell the Rosemary.

There is no mother who wouldn’t want to see a little basket of these Raspberry Muffins on their bedside table this Mother’s Day. Remember…Mother’s Day is Sunday?

I made these for my mom when my first baby was not a year old, my first Mother’s Day as a mother. We took them to Galveston and ate them with brunch by the pool. I always remember them being sweet and pretty, and since then I’ve thought of them as Mother’s Day muffins.

Raspberry Muffins didn’t start out as such. They started out as Dewberry Jewels from the Junior League’s Stop and Smell the Rosemary cookbook, which was published a few years before I had that first baby. Actually, SSR was launched at one of my very first Junior League meetings. I remember where I was sitting in the League’s ballroom – to the far right of the room, looking at the stage – when Roni Atnipp held that beautiful book up and encouraged us all to buy cases of maybe six books. I did, and I gave them away, and I kept just one. It’s one of my favorite cookbooks of all time (and I have a lot), because every recipe works, and every one is delicious.

Back to Raspberry Muffins. I didn’t have the dewberries to make Dewberry Jewels. So I took permission from SSR to use raspberries. Either way, I imagine, they are lovely, sweet muffins perfect for a springtime celebration.

My daughter, the first one, told me today she wants a copy of SSR because she loves the muffins and other recipes so. How things come full-circle.

Raspberry Muffins 
adapted from the Dewberry Jewels in Stop and Smell the Rosemary

½ cup (1 stick) unsalted butter, at room temperature
1 ½ cups sugar, plus more to sprinkle on the muffin tops
2 large eggs, at room temperature
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 ½ cups fresh raspberries

Preheat the oven to 375 degrees. Lightly grease a muffin pan. Cream the butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift the flour, baking powder, and salt into a small bowl. Add the flour mixture to the butter mixture, alternating with the milk. Fold in the raspberries. Divide the batter evenly among the muffin cups. Sprinkle the tops with sugar. Bake 30 minutes, or until golden brown.

Editor's note: For more on the Junior League's cookbooks, read 50 Years of Junior League Cookbooks by Andria Frankfort. Find more JLH recipes in our Cooking Buzz column and see all recipes here

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