Raspberry Muffins
User Reviews
4.1
38 reviews
Good
Raspberry Muffins
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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
For the muffin batter:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- salt pinch
- 3/4 cup sugar
- 1 egg
- 1/4 cup oil
- 3/4 cup yogurt (any fat concentration)
- 1 lemon zested
- 1 1/2 cups raspberries fresh
For the Almond Crunch Topping:
- 3 Tablespoons sugar
- 1 tablespoons all-purpose flour
- 1/2 teaspoon lemon from half a lemon, zest
- 1 Tablespoon butter
- 1/4 cup almonds slivered
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!! :)
Genuine Reviews
User Reviews
Overall Rating
4.1
38 reviews
Good
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