Here's a delicious recipe for raspberry muffins that are tender, sweet, and full of fresh raspberries:
Ingredients:
- All-purpose flour - 1 3/4 cups (220g)
- Granulated sugar - 3/4 cup (150g)
- Baking powder - 2 teaspoons
- Salt - 1/2 teaspoon
- Egg - 1 large
- Milk - 1/2 cup (120ml)
- Greek yogurt or sour cream - 1/2 cup (120ml)
- Vegetable oil or melted butter - 1/3 cup (80ml)
- Vanilla extract - 1 teaspoon
- Fresh raspberries - 1 cup (125g) (or frozen, do not thaw)
- Lemon zest (optional) - 1 teaspoon
For the Topping (optional):
- Granulated sugar - 2 tablespoons
- Cinnamon - 1/2 teaspoon
Instructions:
-
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
-
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
Combine Wet Ingredients: In another bowl, whisk together the egg, milk, Greek yogurt or sour cream, vegetable oil or melted butter, and vanilla extract until smooth.
-
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be lumpy.
-
Fold in Raspberries: Gently fold in the raspberries and lemon zest (if using). If you're using frozen raspberries, fold them in carefully to avoid breaking them up too much.
-
Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
-
Prepare the Topping (optional): In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle this mixture over the top of each muffin for a crunchy, sweet topping.
-
Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
-
Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
These raspberry muffins are perfect for a light breakfast or a delicious snack. The fresh raspberries add a burst of tartness that contrasts beautifully with the sweet, tender muffin. Enjoy!
