Raspberry Muffins

Name: Raspberry Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 muffins
Ingredients: 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; pinch of salt; 3/4 cup sugar; 1 egg; 1/4 cup oil; 3/4 cup yogurt; 1 lemon; 1 1/2 cups fresh raspberries; 3 Tablespoons sugar; 1 tablespoons all-purpose flour; 1/2 teaspoon lemon zest; 1 Tablespoon butter; 1/4 cup slivered almonds

User Reviews

4.1

57 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
12 muffins
Calories
216 kcal
Course
Dessert, Breakfast, Snacks, Brunch
Cuisine
American

Raspberry Muffins

Quade Maldonado

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These fresh Raspberry Muffins is moist raspberry muffins recipe speckled with fresh raspberries & topped with a lemon buttery almond crunch!

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Ingredients

Servings

For the muffin batter:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 cup sugar
1 egg
1/4 cup oil
3/4 cup yogurt (any fat concentration)
1 lemon zested
1 1/2 cups fresh raspberries

For the Almond Crunch Topping:

3 Tablespoons sugar
1 tablespoons all-purpose flour
1/2 teaspoon lemon zest (from half a lemon)
1 Tablespoon butter
1/4 cup slivered almonds

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Notes

You don’t need a mixer for this recipe, just a couple of bowls and a whisk and spatula.
Don’t overheat the batter because it will produce tougher muffins.
It’s best not to add the fresh raspberries directly into the muffin batter—that way it doesn’t break and leak.
Layering the batter with fresh raspberries is the best way!
I use an ice cream scoop that I pre-measure (1 tablespoon scoop) to get even batter at the bottom and top layer of each muffin.
The almond crunch topping is a must try! Super lemony, buttery and crunchy with almonds.
This recipe for Raspberry Muffins is easily doubled, halved or tripled.
Lemon zest in this muffin recipe may be substituted with orange or left out altogether.
I love the almonds because they are not overpowering and leave room for the raspberry to shine, but if I would choose a second favorite, it would be pistachios—feel free to use any nut you prefer.
The raspberries I’m using here are fresh, but frozen berries work just as well in this recipe as long as they’re not thawed.
Cherries and blackberries are also great substitutes I’ve used in this simple muffin recipe—feel free to play around with berries or a combo of them.
Yes absolutely! This recipe works well with both frozen and fresh raspberries. Make sure your frozen raspberries aren't thawed however, this is key!
No! Thawing frozen fruit will create a watery batter and will discolor the batter, so make sure you use frozen berries.
Don't over mix the batter! Avoid having a smooth silky batter, keep the lumps!
Butter is best for flavor, however oil is best for keeping the muffins moist. I opt for oil most of the times and in this raspberry muffins recipe, I still infused some butter flavor by using it in the crunch topping.
YES!! Just read this Olive Oil Cake and you'll know why!! :)