Raspberry Muffins
Make a batch of these fluffy bakery-quality Raspberry Muffins for breakfast this week! Filled with fresh and bright flavors, these muffins are so delightful!
Servings 12 servings
Calories 280kcal
Ingredients
Streusel:
- ¼ all-purpose flour (30g)
- ¼ cup granulated sugar (50g)
- pinch of salt
- 2 Tbsp cold butter diced
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 eggs
- 5 Tbsp vegetable oil (75mL)
- 3 Tbsp melted butter (45mL)
- 2 tsp vanilla extract
- Zest of 1 lemon
- 1½ cups fresh raspberries
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.
Video
Notes
- To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
- I recommend using real vanilla extract over artificial vanilla extract.
- If you are using frozen raspberries in place of fresh, there is no need to thaw them.
- These muffins are right on the cusp of cupcakes. They’re super tender and cake-like. If you want to make them into cupcakes, skip the streusel and try crowning them with some of my Italian Buttercream and flavor it with some strained raspberry reduction for a fantastic treat!
- I modified my Lemon Blueberry Cake to make this muffin recipe, definitely check it out if you’re a cake lover!
- Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your raspberry muffins cool for at least 10 minutes before removing them from the tin.
- Store in an airtight container after cooling for up to 3 days.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 212mg | Potassium: 80mg | Fiber: 2g | Sugar: 22g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg