Description
Raspberry muffins offer a delightful morning treat that blends sweet tartness with tender crumb. Buttery batter studded with fresh raspberries creates a perfect breakfast companion you’ll savor with each delectable bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups (240g) flour
- 1 cup (200g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (30g) flour (for topping)
- 1/4 cup (50g) sugar (for topping)
Wet Ingredients:
- 2 large eggs
- 3/4 cup (180 milliliters) milk
- 5 tablespoons (75 milliliters) vegetable oil
- 3 tablespoons (45 milliliters) melted butter
- 2 teaspoons vanilla extract
- Zest of 1 lemon
Fruit:
- 1 1/2 cups raspberries
- Pinch of salt (for topping)
- 2 tablespoons cold butter, diced (for topping)
Instructions
- Prepare the streusel by combining dry ingredients and working butter into the mixture until it resembles coarse, sandy crumbs.
- Heat the oven to 400°F and prepare the muffin tin with paper liners or a light coating of cooking spray.
- In a large mixing bowl, thoroughly combine all dry ingredients using a whisk to ensure even distribution.
- In a separate bowl, blend wet ingredients until smooth and well incorporated.
- Gently fold the wet ingredients into the dry mixture, stirring minimally to prevent overmixing.
- Carefully incorporate fresh raspberries into the batter, distributing them evenly throughout.
- Fill each muffin cavity about two-thirds full with the batter, ensuring equal distribution.
- Generously sprinkle the prepared streusel topping over each muffin, covering the surface completely.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
- Serve warm and enjoy the fresh, fruity muffins.
Notes
- Gently fold raspberries to prevent color bleeding and preserve their delicate texture during mixing.
- Use room temperature ingredients for smoother batter and more even baking, ensuring consistent muffin texture.
- Freeze fresh raspberries before adding to prevent color bleeding and maintain their shape while baking.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free blend, maintaining same measurement proportions.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 177 kcal
- Sugar: 11 g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 27 mg