Whole Wheat Raspberry Coffee Cake Muffins Recipe

Name: Whole Wheat Raspberry Coffee Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 2 cups Whole Wheat Pastry Flour; 1/2 cups Brown Sugar; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Cinnamon; 1/4 teaspoons Sea Salt; 1 Egg; 1/4 cups Orange Juice; 1 cup Nonfat Vanilla Yogurt; 1-1/2 teaspoon Vanilla; 1-1/2 cup Raspberries, I Used Fresh But Frozen Works Too; FOR THE CRUMB TOPPING:; 1/4 cups Whole Wheat Pastry Flour; 1/4 cups Rolled Oats; 2 Tablespoons Brown Sugar; 1 teaspoon Cinnamon; 3 Tablespoons Cold Butter

Servings: persons

FOR THE MUFFINS:
2 cups Whole Wheat Pastry Flour
1/2 cups Brown Sugar
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Cinnamon
1/4 teaspoons Sea Salt
1 Egg
1/4 cups Orange Juice
1 cup Nonfat Vanilla Yogurt
1-1/2 teaspoon Vanilla
1-1/2 cup Raspberries, I Used Fresh But Frozen Works Too
FOR THE CRUMB TOPPING:
1/4 cups Whole Wheat Pastry Flour
1/4 cups Rolled Oats
2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
3 Tablespoons Cold Butter

1
Preheat oven to 350 F. Spray a 6 count jumbo muffin pan (or standard 12 count muffin tin) with cooking spray. Set aside.
2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
3
In a medium bowl whisk together egg, orange juice, yogurt, and vanilla extract.
4
Add the wet ingredients all at once into the dry ingredients. Stir together to incorporate. Add the raspberries and fold into the batter.
5
To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.
6
Pour batter into jumbo muffin tins. Sprinkle each muffin with topping.
7
Bake for about 25 minutes for a jumbo muffin tin, and 15 for a regular muffin tin.
8
Remove from the oven and allow to cool in the pan(s) for 15 minutes. Then remove them from the pan and allow to cool further on a wire rack.
9
Enjoy.
10
This recipe was adapted from My Orange Cranberry Coffee Cake Muffins.

771

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: FOR THE MUFFINS:, 2 cups Whole Wheat Pastry Flour, 1/2 cups Brown Sugar, 1 teaspoon Baking Powder, and more.

Yes, Whole Wheat Raspberry Coffee Cake 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.

That's it — enjoy your meal!

Whole Wheat Raspberry Coffee Cake Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions