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These Bed and Breakfast Raspberry Muffins are quick and easy to put together and the perfect training recipe. The best part is that the results taste fantastic. When my kiddos make these and get back a lot of compliments, it is a total self esteem booster!
I started baking with my oldest child when he was 18 months old and all my girls have just stepped right in with us as soon as they were old enough to stand on a chair in the kitchen with us. I love baking with them, even though it sometimes makes a huge mess, because it is an natural way to introduce and practice some great life skills like taking turns, patience, paying attention to details and taking joy in creating something beautiful.
As you can see, my youngest is still trying to learn patience while taking turns!
When my kiddos make these and get back a lot of compliments, it is a total self esteem booster!
A few fun tips I have learned while making these yummy muffins:
1. One batch is never enough!
2. The crumb topping is enough to make a double batch
3. If you want to make it for breakfast, pre-make the flour mixture and crumb topping the night before. Then in the morning all you have to do is combine the 3 remaining liquid ingredients in a measuring cup and stir it in with flour, top with crumb topping and bake!
A couple other of our favorite recipes:
These recipes are also super easy to make with children and are definitely well loved by all those who get to eat them! Best Ever Banana Bread and Chocolate Pumpkin Banana Cookies – 3 Simple Ingredients Make them, share them and enjoy them!
- 1 1/2 c. Flour
- 1/2 tsp. Salt
- 2 teaspoons Baking Powder
- 3/4 c/ Sugar
- 1/3 c. softened Butter
- 1 Egg
- 1/3 c. Buttermilk
- 1 cup Raspberries
- 1/4 c. Flour
- 2/3 c. Brown Sugar
- 1/3 c. softened Butter
- 1 tsp. Cinnamon
- Preheat oven to 325.
- Prepare crumb topping: Add flour and brown sugar together in a small bowl. Combine until well mixed and set aside.
- In a separate bowl whisk together flour, salt, baking powder and sugar.
- In 1 cup measuring cup add softened butter and egg, then fill the rest of the cup with buttermilk. Add to the flour mixture. The trick to these muffins is to not mix too much. If it feels too dry add 1-2 tablespoons more buttermilk, but having the batter smooth and flour streak free is not necessary. Add in Raspberries (I use frozen but fresh is okay, too) and lightly stir them in.
- Fill each muffin cup 2/3 full of batter and top with the crumb topping.
- Bake for 20-22 minutes.
- Remove pan from oven and allow muffins to cool in pan for 5 minutes before removing.