Orange you glad we said muffins? Bake this moist raspberry breakfast muffin for brunch or snack time. There is something so delicious about the hint of fresh orange flavor and raspberry together and this recipe combines those flavors perfectly. Bake a big batch to share, or freeze a few for later.

Prep

15 mins

Bake

20 - 23 mins

Total

40 mins

Yield

1 dozen

Ingredients

• All-purpose flour | --- | 2 cups
• Granulated sugar | --- | 1 cup
• Baking powder | --- | 1 teaspoon
• Salt | --- | 1/2 teaspoon
• Butter, melted | --- | 1/2 cup
• Milk | --- | 1/2 cup
• Eggs | --- | 2
• Clear Imitation Vanilla Extract | --- | 1 teaspoon
• Orange zest | --- | 1 teaspoon
• Fresh raspberries | --- | 1 package
• Confectioners' sugar | --- | 1 cup
• Fresh orange juice | --- | 4-5 teaspoons

Instructions

1. Preheat oven to 375°F. Prepare pan cavities with vegetable pan spray.
2. In a medium bowl, combine flour, sugar, baking powder and salt; set aside. In large bowl, whisk together melted butter, milk, eggs, vanilla and orange zest. Add flour mixture; stir until just combined. Gently stir in raspberries. Divide evenly into prepared pan cavities.
3. Bake 20-23 minutes. Let cool in pan on cooling grid 5 minutes, then turn muffins out of pan. In small bowl, whisk together confectioners’ sugar and orange juice. Drizzle over muffins. Serve warm or at room temperature.