Raspberry Muffins and a Kitchen Update

I've been doing yearly home tours since we moved in in May 2016, but we haven't had any major updates since the last one, when I shared the deck. But we did recently make some changes in the kitchen that I've really been enjoying, so I thought I would share what it looks like now. And of course that should come with a recipe so I'm also sharing the raspberry muffins I love making this time of year.

Kitchen Updates

Our kitchen definitely looks different since the last time I did a house tour. And that was only a year ago! But since we added the deck, which has it's own set of doors out to the backyard, it was clear that we no longer needed the old back door in the kitchen. Getting rid of this would add a lot of usable space, so that's just what we decided to do. We removed the old door, bricked it off, and drywalled and painted. Rather than attempt to perfectly match and continue the cabinets and countertops, we got a wood top kitchen island instead. This way, we still got more storage and counter space, but it doesn't look too crowded and we can change it up easily if we want since it's on wheels. It's from Wayfair.

On the wall, we added baskets for produce. I thought adding cabinets would be too cramped and I'm not a fan of needless or arbitrary artwork. I like things to be functional or personal, so this seemed like the best solution. Function and beauty.

And naturally while we did this, I had to update the rest of the organization in there. I got spice bottles and canisters for our pantry items, new kitchen towels, new glass tupperware, and just generally decluttered and updated the flow of the cabinets. Having organization projects to work on is my favorite. Other things pictured that I highly recommend: our pots and pans, olive oil bottle, baking pans.

Raspberry Muffins

And what good would a kitchen post be without a recipe? Raspberry muffins seemed particularly fitting because raspberry season starts in late June/early July here in northern Illinois. They also happen to be my favorite fruit by a landslide.

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup whole milk
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries

1. Heat oven to 400° F. Coat a 12-cup muffin tin with cooking spray or oil, or use liners.
2. In a bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Slowly add the milk mixture to the flour mixture and stir until just combined. The batter is supposed to be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.
3. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes.

So, what do you think of our kitchen update? It's made a big change for us, so I'm very happy with it. Let me know if you try the raspberry muffins, they are easy and delicious!