Just when you thought there was nothing new in the world of muffins, raspberry sunflower seed muffins come along to shake things up.
These raspberry sunflower seed muffins are such a nice change of pace, the berries give them a bright sweet tart burst of flavor and the sunflower seeds add their nutty crunch factor. The texture of these muffins is especially moist and fluffy, too. I love the combination of delicate raspberries and earthy sunflower seeds ~ I think these are the perfect transition muffin for summer into fall. I hope you give them a try.
ingredients for raspberry sunflower seed muffins
There’s nothing new about making muffins, the ingredients are more or less similar across all basic recipes, but this one happens to be perfectly balanced for a fluffy sweet-but-not-too-sweet result.
- raspberries
- I used fresh raspberries but you could also use frozen. Don’t thaw them first, or they’ll be mushy.
- sunflower seed kernels
- these add a nutty earthy element, and are a great nut substitute for those who can’t eat nuts.
- all purpose flour
- sugar
- eggs
- vegetable oil
- oil in the batter makes these raspberry sunflower seed muffins extra moist. If you prefer butter, use melted butter.
- butter
- just a bit of butter is used to make the streusel topping.
- buttermilk
- you can also use drinkable yogurt or whole milk.
- vanilla bean paste and almond extract
freezing and storing muffins
Of course you’ll down one or two of these beauties as soon as you can pop them out of the muffin pan, they’re so good warm from the oven. Others can be cooled and stored at room temperature. As with other baked goods that contain fresh fruit, these raspberry sunflower seed muffins will become even moister as they sit. I’ll keep them under a cake dome on the counter, or loosely covered with foil. Best to use within a couple of days.
Muffins freeze well
- Cool completely: otherwise ice crystals can form and cause freezer burn.
- Wrap individually: this keeps each muffin protected.
- Place in a container: put the wrapped muffins in a freezer-safe bag or container, removing as much air as possible.
- Label and date: and use within 3 months.
- To thaw: leave muffins at room temperature or warm in the microwave for 20-30 seconds, they’ll be just like new!
Muffins are one of the more underrated breakfast perks. Overshadowed by scones, pastries, and croissants, the muffin continues to hold its own in the hearts of breakfast lovers like me. But ginormous commercial muffins with their artificial ingredients and stodgy texture can’t compete with these homemade raspberry sunflower seed muffins!
variations you might want to try
Other berries, of course! Try blueberries, blackberries, or cranberries to start with.
Substitute the sunflower seeds for any nut you like, I think pecans or almonds would be especially delicious.
Use yogurt or drinkable yogurt instead of buttermilk.
Go dairy free by using a plant based milk instead of buttermilk: try almond milk or soy milk. Use a plant based butter, try Miyoko’s Creamery European Style Cultured Vegan Butter.
you can never have enough muffin recipes!
Raspberry sunflower seed muffins are in good company here in the Great Island kitchen, I love classic muffins, but also creative adaptations, so there’s something for every taste here. See my entire muffin collection here.
- Strawberry Muffins
- Morning Glory Muffins
- Carrot Cake Muffins
- Blueberry Pancake Muffins
- Perfect Rhubarb Muffins
- Blueberry Muffins
- Orange and Cardamom Muffins
Raspberry Sunflower Seed Muffins
Equipment
- standard muffin pan
- paper muffin liners
Ingredients
Wet Ingredients
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 Tbsp vanilla bean paste
- 1 tsp almond extract
Dry Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sunflower seed kernels
raspberries
- 2 cups raspberries
Topping
- 1/4 cup all purpose flour
- 3 Tbsp granulated sugar
- 1 1/2 Tbsp butter at room temperature
- 2 Tbsp sunflower seed kernels
Instructions
- Preheat oven to 350F and butter a muffin tin, or line with muffin tin liners.
streusel topping
- Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a crumbly texture. Set aside.
muffins
- Whisk together all the wet ingredients well.
- In a separate bowl, whisk together the dry ingredients, then add to the wet ingredients and fold everything together until there are no dry bits of flour left. Very gently fold in the raspberries. I do this by adding them in several batches, taking a turn with my spoon after each batch. This will incorporate them with the least amount of crushing.
- Use an ice cream scoop to portion the batter evenly between the muffin cups.
- Bake for about 23-25 minutes until risen and starting to turn golden brown around the edges. A toothpick inserted into the center of a muffin should come out without wet batter clinging to it (moist crumbs are fine!)
- The muffins are best the day they are made, but will last a couple of days on the counter.
I made these for breakfast for my kids and they loved them. I typically try to avoid eating baked goods but I couldn’t resist trying one. They are perfect! You’re right, super balanced, not too sweet and I loved the crunch from the sunflower seeds! I had to throw in a few blackberries because I didn’t have enough good raspberries. Thanks for this great recipe Sue!
Excited to make these scrumptious muffins. We just need to know how many raspberries to add in. Thanks!
2 cups Donna!