October 16, 2020

Raspberry Orange Shortcake Muffins Recipe

Raspberry Orange Shortcake Muffin is a buttery and lightly sweetened recipe. Raspberries with a hint of orange is a beautiful combination to try. It is a very soft and delicious muffin recipe. These muffins are very simple to make with basic ingredients.

Bake a lovely tasting raspberry orange shortcake muffins in a few minutes. It is a great recipe to start your day with a delicious breakfast or a perfect afternoon snack.

I absolutely love strawberry shortcakes for their buttery and biscuity taste. The juicy strawberries with amazing buttery flavor is simply heavenly. What do you think?

Once, I saw a box of raspberries lying around in my fridge. I was wondering what to make with them. A thought came into my mind to make strawberry shortcake style muffins with them. I really love the combination of raspberry, orange, and butter together a lot.

Final outcome was so good. A beautiful looking, orange flavored, and with biscuity textured muffins are absolutely delicious. I can definitely enjoy these frequently when raspberries are in season. Hope you will enjoy this combination like me.

The muffins are made with loads of juicy raspberries with a hint of orange juice and some zest. You can make the same recipe with strawberries, blueberries, and mixed berries – with or without orange juice.

Ingredients

All purpose flour
Baking powder
Salt
Sugar
Butter
Milk
Orange juice
Orange zest
Raspberries

Raspberry Orange Shortcake Muffins Step By Step Recipe

Preheat the oven to 400 degrees Fahrenheit. Line a 6 cup muffin tin with cupcake liners or well grease a muffin tin with oil.

In a mixing bowl, sift flour, baking powder, and salt together.

Cut cold butter into pieces and add them into the flour mixture. Mix it with your hands or a pastry cutter until it turns crumbly.

Cold butter added to the flour and mix to make it crumbly for making raspberry orange shortcake muffins.

Next, add milk, orange juice, orange zest, and sugar into the flour mixture and stir it well.

Fold in fresh raspberries gently without breaking them.

Gently fold in raspberries into the batter for making raspberry orange shortcake muffins.

Scoop the batter evenly into the muffin tray. Sprinkle some sugar on the top if you like.

Scoop the batter into the muffin tin for baking raspberry orange shortcake muffins.

Place into the oven for 20-25 minutes till the top turns golden brown. Another way to check is by inserting a toothpick and checking if it comes out clean.

Take out the muffins from the oven and let them sit for 5 minutes. Transfer them on a cooling rack.

How To Store Raspberry Orange Shortcake Muffins?

Store these muffins in an airtight container for 3-4 days at room temperature.

These raspberry orange shortcake muffins can be stored for long in an airtight container in a refrigerator for 8 days.

These can be stored in a freezer safe bag or container for 2 months. Thaw these for 1-2 hours and heat the muffin in the microwave safe dish for 20-30 seconds before serving.

How To Serve Raspberry Orange Shortcake Muffins?

Serve the warm muffin with some plain milk and nuts for a satisfying breakfast.

These makes a perfect after school snack or lunch box recipe for kids along with some pasta or sandwiches.

Carry these muffins with you for picnics or on road trips as these have a long shelf life for a fulfilling snack.

Did you like this recipe?

If you’ve tried the Raspberry Orange Shortcake Muffins recipe then don’t forget to rate it.

I will love to hear from you!

Raspberry Orange Shortcake Muffins

Mayura

Perfect for a breakfast!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Snack

Cuisine American

Servings 6 Muffins

Calories 140 kcal

Ingredients

1 cup All purpose flour
1.5 tsp Baking powder
1/4 tsp Salt
1/3 cup Sugar
1/4 cup Cold butter cut into small pieces
1/2 cup Milk
2 tsp Orange juice
1 tsp Orange Zest
1 cup Raspberries Fresh

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a 6 cup muffin tray with cupcake liners or well grease a muffin tin with oil.
In a mixing bowl, sift flour, baking powder, and salt together.
Add cold butter pieces into the flour mixture. Mix it with your hands or a pastry cutter until it turns crumbly.
Next, add milk, orange juice, orange zest, and sugar into the flour mixture and stir it well.
Fold in fresh raspberries gently without breaking them.
Scoop the batter evenly into the muffin tray. Sprinkle some sugar on the top if you like.
Place into the oven for 20-25 minutes till the top turns golden brown. Another way to check is by inserting a toothpick and checking if it comes out clean.
Take out the muffins from the oven and let them sit for 5 minutes. Transfer them on a cooling rack.

Notes

Gently fold in raspberries into the batter. If you over mix them, they will bleed into the mixture and turn pink.
If you decide to add strawberries, you can chop them into medium sized pieces. You can skip adding orange juice and zest in the batter as well.
Measure your flour correctly. Take a spoon and lightly spoon the flour into your measuring cup. Use a knife to level off the top of the flour. Never scoop flour directly into your measuring cup from a flour bag/container since you will end up with significantly more flour.

Keyword Shortcake, shortcake muffins, Raspberry orange muffins, Raspberry muffins, Raspberry shortcake muffins