Raspberry Muffins
User Reviews
4.9
Raspberry Muffins
Description
These Raspberry Muffins start with a muffin batter that combines all-purpose flour, sugar, baking powder, eggs, milk, vegetable oil, melted butter, vanilla extract, and lemon zest. The lemon zest brightens the flavor and pairs well with the fresh raspberries folded gently into the batter. The use of both butter and oil helps achieve a tender crumb.
The topping streusel is made with flour, sugar, a pinch of salt, and cold diced butter cut in until crumbly, giving the muffins a sweet, crispy crust when baked. Baking at 400°F for 18 to 20 minutes develops a golden-brown top and a fully cooked interior, tested by a clean toothpick.
These muffins are suitable for breakfast or snacks and can be enjoyed fresh or stored in an airtight container for a few days. If preferred, the streusel can be omitted to turn them into cupcakes to be frosted.
For best results, measure flour accurately and handle the batter gently to maintain lightness. Frozen raspberries can be used without thawing, and muffins can be cooled for about 10 minutes before removing from the pan to keep shape and texture.
Ingredients
Streusel:
- ¼ all-purpose flour (30g)
- ¼ cup granulated sugar (50g)
- pinch salt
- 2 Tbsp butter diced, cold
Muffins:
- 2 cups all-purpose flour (240g)
- 1 cup granulated sugar (200g)
- 2 tsp baking powder
- ½ tsp kosher salt
- ¾ cup milk (180mL)
- 2 large egg
- 5 Tbsp vegetable oil (75mL)
- 3 Tbsp butter 45mL, melted
- 2 tsp vanilla extract
- lemon zest of 1
- 1½ cups raspberries fresh
Instructions
- Preheat the oven to 400F. Butter or spray a 12-cup muffin pan or line with paper liners.
For the streusel:
- In a small bowl, whisk together flour, sugar, and salt. Add the butter and cut it in with a pastry blender or your fingers until the mixture is very crumbly.
For the muffins:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, oil, melted butter, vanilla, and lemon zest. Fold the egg mixture into the flour mixture, stirring just until combined. Fold in the raspberries.
- Divide the batter among the muffin cups. Sprinkle the streusel over the muffins.
- Bake for 18 to 20 minutes or until golden brown on top and a wooden pick inserted in the center comes out clean. Let cool for a few minutes in the pan before removing.
Notes
- Use a toothpick to check doneness; it should come out clean with no wet batter.
- Real vanilla extract is preferred for best flavor.
- Frozen raspberries can be used directly without thawing.
- Measure flour carefully to avoid dense muffins; weighing flour or fluffing and leveling is advised.
- Butter and flour muffin tins if not using liners, and let muffins cool 10 minutes before removing.
- Store cooled muffins in an airtight container up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 212mg | 9% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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