Raspberry Muffins
User Reviews
4.9
Raspberry Muffins
Description
Raspberry Muffins combine a classic muffin batter with the tartness of raspberries and a crunchy streusel topping. The use of Greek yogurt alongside butter and sugar contributes to a moist and tender texture while imparting slight tanginess. The almond extract adds a subtle nutty note that complements the raspberries' natural flavor. The streusel topping, made by cutting butter into flour and sugar, provides a contrasting crispness that enhances the eating experience.
The method involves mixing the dry ingredients separately from the wet, then combining them with care to avoid overmixing and preserve muffin tenderness. Folding in the raspberries gently prevents them from breaking apart. Baking the muffins in spaced liners promotes even heat circulation, yielding a higher, well-formed final product.
These muffins can be enjoyed fresh for breakfast or as a snack and pair well with beverages such as coffee or tea. While fresh raspberries are ideal, frozen raspberries offer a convenient alternative without sacrificing much flavor or texture.
Ingredients
For the streusel:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons butter unsalted
For the muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon almond extract
- 1/2 cup Greek yogurt at room temperature, plain
- 1 1/2 cups raspberry fresh or frozen
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
- In a small bowl, whisk together the flour and sugar. Cut in the butter with a pastry blender until crumbly. If you don’t have a pastry blender, you can combine with your fingers. Place the streusel in the refrigerator until ready to use.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, and almond extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary. Add the Greek yogurt and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Gently fold in the raspberries with a spatula.
- Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins evenly with the streusel.
- Bake the muffins for 18 to 24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 113mg | 5% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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