These Cream of Wheat Raspberry Muffins are soft, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, each bite offers a perfect balance of warmth and sweetness.
The texture of a cream of wheat muffin is so satisfying. They are still so soft and delicious, but that little touch of texture will create the most wonderful crumb in a muffin that you’ve ever had.
Perfect for breakfast or a snack, these muffins are light yet satisfying, and the fresh raspberry touch adds a burst of flavor in every bite. They’re easy to make, irresistibly delicious, and a must-try for any muffin lover!
Ingredients for Cream of Wheat Raspberry Muffins
I’m going to let you know right up front what you will need to make this muffins recipe! For all the details and measurements needed, keep scrolling down to the recipe card at the end of the post.
- Dry Ingredients: All-Purpose Flour, Cream of Wheat Cereal, Baking Powder, Baking Soda and Salt
- Wet Ingredients: Sugar, Milk, Eggs, Vegetable Oil, Vanilla and Almond Extract
- Fresh Raspberries
- Turbinado Sugar
Besides the Cream of Wheat and possibly the almond extract, you likely have everything on hand already! Let’s make some muffins!
How to Make Cream of Wheat Muffins with Raspberries
Sometimes I like to slip into the kitchen a little early and make this easy raspberry muffin recipe for my family for breakfast. Is there anything better than waking up to the smell of something baking for breakfast?! I think not! The good news is, you don’t have to wake up too early! They are ready in under 30 minutes!
- Prep: Grease two standard sized muffin pans (or use paper liners) and preheat the oven to 375 degrees F.
- Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients.
- Wet Ingredients: In a separate large mixing bowl, whisk together all the wet ingredients.
- Combine: Carefully stir the wet ingredients into the dry ingredients until just combined.
- Fold: Add the fresh raspberries and gently fold them into the batter.
- Sprinkle: Spoon the muffin batter into the prepared muffin tin filling the muffin cups about 2/3 full. Sprinkle the tops with turbinado sugar.
- Bake: Bake for 18-20 minutes or until they are golden brown and the tops spring back when you gently press them.
For the full recipe, head down to the recipe card below where you can also save or print the recipe.
Video on How to Make Raspberry Cream of Wheat Muffins
What Recipes Can You Make with Cream of Wheat?
I love good ol’ Cream of Wheat hot cereal as it is, but it turns out you can use it to make baked goods too! You can make raspberry cream of wheat muffins or a breakfast cake with cream of wheat and they are even better when you throw in juicy, plump berries and top it all off with sanding or turbinado sugar for a little more texture!
Substitutions I’ve Tested that Work
Olive oil can be substituted for the vegetable oil.
Greek yogurt can be used in place of half the oil to lighten things up a little and add protein.
Butter works in place of oil, but while the flavor was delicious, it wasn’t as moist, especially the next day.
You can also try other whole berries in the recipe instead of raspberries. Try blueberries, strawberries or blackberries or a mix of all three! You could also use sliced bananas or add some chopped nuts like pecans or walnuts.
Can I Use Frozen Raspberries?
Yes, frozen raspberries work very well in this recipe. You don’t even need to thaw them. Toss them into the batter frozen and bake as written. If you thaw them first, they will dye the batter when you fold them in.
How Do I Know When Muffins are Done?
There are two good ways to check the doneness of muffins or cupcakes. You can test it with a toothpick. Carefully insert a toothpick into the center of a muffin. When you remove it, you want it to be clean or have just a few crumbs on it.
You can also test it using your finger tip. Open the oven and carefully reach in and gently (and quickly!) press the center of one of the muffins. If it is ready, it will bounce back. If it still needs some time, the indentation will remain.
Storage Tips
I recommend storing leftover muffins in the fridge. They are great cold or you can give them a quick zap in the microwave for a warm muffin.
Muffins also freeze extremely well, which makes them a great make ahead breakfast. Let them cool completely before wrapping them individually and then storing in a freezer safe bag. You can pull a few out and let them thaw in the fridge overnight for a quick grab-and-go breakfast.
Looking for a delicious breakfast option? Try these Cream of Wheat raspberry muffins for a tasty and filling start to your day!
More Muffin Recipes to Try:
Description
These Cream of Wheat Raspberry Muffins are soft, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, each bite offers a perfect balance of warmth and sweetness.
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Preheat the oven to 375 ℉ and place muffin liners in two standard size muffin tins (or spray with cooking spray). See note for making this into a breakfast cake rather than muffins.
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In a bowl, whisk together the dry ingredients.
2 Cups Flour, 1 ½ Cups Cream of Wheat Cereal, 1 ½ teaspoons Baking Powder, 1 teaspoon Salt, 1 ½ teaspoons Baking Soda
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In another bowl, whisk the wet ingredients.
1 Cup Sugar, 1 ½ Cup Milk, 3 Eggs, 3/4 Cup Vegetable Oil, 1 teaspoon Vanilla, 1/2 teaspoon Almond Extract
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Fold the wet ingredients into the dry ingredients, and then gently fold in the berries.
2 Cups Raspberries
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Spoon the batter into the prepared muffin pan filling the cups about 2/3 full. Sprinkle each top with turbinado sugar.
Turbinado Sugar
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Bake at 375 degrees F for 18-20 minutes or until the tops spring back and are golden brown.
You can also bake this in an 8×8 baking dish at 375 degrees F for 30 mins.
Calories: 212kcal
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