Raspberry Muffins
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4.9
69 reviews
Excellent
Raspberry Muffins
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Soft, tender, buttery muffins filled with juicy raspberries and topped with a sweet streusel topping. Bakery style muffins that are easy to make at home! You can use fresh or frozen raspberries!
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Ingredients
For the streusel:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
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 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup plain Greek yogurt, at room temperature
- 1 1/2 cups raspberries, 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 Details
Calories
276kcal
(14%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
53mg
(18%)
Sodium
113mg
(5%)
Potassium
141mg
(4%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
340IU
(7%)
Vitamin C
4mg
(4%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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