Loganberry Muffins Recipe

Name: Loganberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour divided; 1 1/4 cups loganberries fresh; 1 cup brown sugar; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1 eggs beaten; 1 cup oil; 1/2 cup skim milk; 1/4 cup nuts chopped; 2 tablespoons brown sugar; 1/2 tablespoon cinnamon; 1 cup powdered sugar; 2 teaspoons lemon juice

Servings: persons

1 1/2 cups flour divided
1 1/4 cups loganberries fresh
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 eggs beaten
1 cup oil
1/2 cup skim milk
1/4 cup nuts chopped
2 tablespoons brown sugar
1/2 tablespoon cinnamon
1 cup powdered sugar
2 teaspoons lemon juice

1
Preheat oven to 350.
2
Dust Loganberries with 2 T. flour, set aside.
3
Mix remaining flour, sugar, baking powder, cinnamon and salt.
4
Mix egg & oil; add flour mixture alternately with milk.
5
Fold in Loganberries.
6
Fill standard size greased muffin cups (or paper ones) 2/3 full.
7
Combine nuts, brown sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min.
8
Stir together powdered sugar & lemon juice.
9
When muffins are slightly cooled drizzle sugar/lemon mixture on muffins.

1105

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups flour divided, 1 1/4 cups loganberries fresh, 1 cup brown sugar, 2 teaspoons baking powder, and more.

Yes, Loganberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Loganberry Muffins

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