Muffin Monday – Raspberries N Cream Muffins

I’m in Maryland this week with my daughter’s family and we went raspberry picking this past Saturday.  The farm we went to, Shaw’s Orchard has many different types of U-Pick fruits and vegetables but we were interested in the raspberries.  Heidi, my daughter, has me commandeered for jam and jelly making this coming week but today we have Raspberries and Cream Muffins for breakfast.  The fields at Shaw Orchards were beautifully manicured and the fruit on the bushes and trees was so luscious.  We ended up picking about 20 pounds of raspberries; some to freeze for future muffins, scones, and other baked goods but mostly to make raspberry jam.  I think we probably ate at least a pound of raspberries between the five of us just picking them.  It was next to impossible to resist.

The orchard has a tractor with a covered cart they pull behind to help you get out to the fields and bring you and your bounty back from the fields.  We found the staff so pleasant to talk with about our plans and how our day was going. To help make the experience even more enjoyable, we packed a picnic and ate just outside their fruit stand in the cool of the shade from a grove of century old trees on the picnic tables they provided. My wide eyed grandsons were so excited to ride on a tractor pulled wagon, eat fresh raspberries in the field, pick berries, checkout the fruits and vegetables in the farm stand then stop for a picnic before going home.  We really made a day of it.  Then to top it off our enjoyable weekend experience, Yiayia made tasty muffins with those beautiful berries for her boys.

I hope you try this muffin recipe.  It’s one of my favorites and I know it was one of our customer’s favorites.  Whenever we used it at the Pickwick Society Tea Room the muffins always sold out quickly.  When I have some extra time, I’ll post about the different substitutions you can make to turn this one recipe into many different muffins. For now, this Raspberries N Cream Muffin recipe is hard to beat for a morning treat.



Berries N Cream Muffins


1 ½ cups all purpose flour

1 ½ teaspoon baking powder

½ teaspoon freshly grated nutmeg*

¼ teaspoon salt

¼ cup butter softened to room temperature

2/3 cup sugar

2 eggs

½ teaspoon vanilla extract

½ cup whipping cream

½ cup fresh raspberries – plus 12 whole berries for garnish if desired

Course clear crystal sugar for garnish


Preheat oven to 375F and line 12 muffin cups with muffin papers or lightly spray muffin pan with baking spray then set aside.

In a separate bowl, whisk together flour, salt, baking powder and nutmeg and set aside.

Beat butter and sugar by hand (or on low speed with an electric mixer) till light and fluffy.

Beat in eggs one at a time till fully incorporated with the butter sugar mixture before adding the next one then add vanilla extract and mix until well blended.

Add combined flour mixture and gradually beat into butter mixture till just blended.

Mix in whipping cream just until mixture is smooth.  DO NOT over beat.

Gently fold in raspberries with a spatula or wooden spoon being careful to not mix too much and break the raspberries. DO NOT over mix.

Using an ice cream scoop dip dough into paper lined muffin cups, fill almost full.

Garnish with 1 whole berry and clear crystal sugar if desired.


Bake at 375F preheated oven for 18 – 20 minutes or till tester tests clean.

Makes 12 muffins


*I always use freshly grated nutmeg.  It has a much better flavor and you can use much less to enhance any baked good’s taste.  You can substitute the pre-ground nutmeg.

**If you are worried about breaking the raspberries up too much try what we did at the tearoom: the day before you want to make these muffins, gently rinse your berries, lay them on a parchment lined baking sheet with sides and freeze the raspberries. Your muffins will not be changed in any way except you do not have to worry about bruising the berries.  Just leave them frozen till you go to mix them in and they will stay whole throughout the mixing process.  Then dip with your scoop and finish the muffins.  We always kept frozen raspberries in the freezer at the tearoom so we could bake with them without having to worry about bruised fruit.

Happy Baking!

You can find out more information about Shaw Orchard here at their website or on their Facebook page.  We had so much fun, I can’t wait to try picking some other fruits.  Maybe apples next week.

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