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 M