There are some flavors, like cranberry and pumpkin, that we seem to save for the holidays. Look at these cute little scones – dotted with cranberries and white chocolate chips. They would be perfect for any time of the year, but seem extra special during the holidays.

These are easy to make, but you do need to allow time for the batter to chill. You just whisk the dry ingredients together, toss with the grated butter, add the cranberries and white chocolate chips, then fold in heavy cream. Chill the dough for at least 20 minutes and about 4 hours for the best baking results.

Form the dough into 12 medium sized mounds and bake about 16-20 minutes. (You caught me – I had to eat one right after I popped them out of the oven !)

Drizzle a lemon or vanilla glaze over the scones once they are cooled.

What a yummy snack! These are so moist and the cranberries and white chocolate chips taste so good together. I like to warm them up about 15 seconds in the microwave – perfect snack or breakfast.

For the recipe and complete instructions, click on the link below:

Pumpkin muffins topped with pumpkin spice crumbs topped with a sweet maple icing! So delicious you will want to have these for breakfast -and for a snack – and then for dessert later! Another wonderful recipe from the Sally’s Baking Addiction blog.

The ease of making this recipe is another big plus! Whisk the flour, soda and spices together in a large bowl. Whisk remaining muffin ingredients in a medium bowl and then gently fold into the flour mixture. Make crumb topping in a third bowl, being careful not to overmix.

Fill the muffin liners almost full, then gently spoon the crumble on top, gently pressing the crumbs into the batter. Bake.

Allow the muffins to cool about 10 minutes, then drizzle with sweet maple icing….serve warm….it just doesn’t get much better than this!

These have such a wonderful texture and flavor! Sure to become a family favorite! Make a batch this weekend to serve family and friends. Enjoy!

For recipe and directions, click on the link below:

https://sallysbakingaddiction.com/pumpkin-crumb-cake-muffins/

Delicious for breakfast or lunch, these muffins have one of my favorite combinations – raspberry and lemon. The sweetness of the raspberries pairs so well with the tartness of the lemon. Plus they look so pretty!

When mixing the muffins, make you sure don’t overmix. When you overmix muffins, it ruins the fluffy texture and causes them to be tough and form peaked tops instead of nice round tops.

Sprinkle a bit of coarse sugar on top before baking for a bit of extra crunch and sparkle. These would also be good drizzled with a vanilla or lemon glaze.

Add fall leaves as decorations to make them look extra pretty and festive.

Grab one, two or three and a big cup of coffee and get your day off to a wonderful start! So moist – no butter needed for these! They are bursting with raspberry and lemon flavors. Enjoy! Happy Fall!

Print Recipe

Raspberry Lemon Muffins

We have been making these muffins for years – perfect addition to any breakfast or brunch. 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Muffins

Servings: 12 Muffins

Author: Mary Beth

Ingredients

• 1/2 cup low-fat lemon or vanilla yogurt
• 3 tablespoons vegetable oil
• 1 tablespoon fresh lemon juice
• 2 egg whites
• 3/4 cup sugar
• 1 teaspoon freshly grated lemon zest
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup frozen whole raspberries (not in syrup)
• 2 tablespoons sanding sugar

Instructions

• Heat oven to 400 degrees.  Spray bottoms only of 12 muffin cups with nonstick spray or place muffin liners in muffin cups.

  In small bowl, combine yogurt, oil, lemon juice and egg whites.  Blend well, set aside.

  In medium bowl combine 3/4 cup sugar and lemon zest.  Rub the sugar and lemon zest together with your fingers until fragrant.  Add flour, baking powder, and salt.  Mix well.  Stir  in frozen raspberries.

  Add  yogurt mixture to flour mixture; stir just until dry ingredients are moistened.  Spoon batter evenly into prepared muffin cups.  Sprinkle with about 1/2 teaspoon sanding sugar (or sugar sprinkles).

  Bake at 400 degrees for 16-20 minutes or until tops are golden brown and toothpick  comes out clean when inserted.  Immediately remove from muffin pan.  Serve warm.

  Can substitute blueberries for raspberries.