Raspberry Muffins
These Raspberry Muffins are a breakfast and brunch delight! With a tender crumb, juicy berries, and a buttery streusel topping, they're easy to make with surprisingly better-for-you ingredients. Make them year-round with fresh or frozen raspberries!
Ingredients
Raspberry Muffins
- ½ cup avocado or vegetable oil
- ¾ cup granulated sugar
- 2 large eggs brought to room temperature
- 1 ½ teaspoons pure vanilla extract
- Zest from 1 large lemon approximately 2 ½ teaspoons
- ½ cup plain or vanilla Greek yogurt
- ¼ cup milk preferably whole or 2%
- 1 ¾ cups (220g) all-purpose flour or whole wheat pastry flour + 1 tablespoon for preparing the berries
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups (8 oz) fresh or frozen raspberries
Streusel Topping
- ⅓ cup (40g) all-purpose flour or whole wheat pastry flour
- 1 tablespoon white sugar
- Large pinch salt
- 7 teaspoons butter softened to room temperature
Instructions
- Preheat the oven to 400°F and move the baking rack to the center of the oven. Line 2 cupcake pans with 12 cupcake liners, adding the liners to every other cup.
- Whisk the oil, sugar, eggs, vanilla extract, lemon zest, yogurt, and milk in a large mixing bowl until well combined. Scrape down the sides of the bowl.
- In a small bowl, whisk the flour, baking soda, baking powder, and salt until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Add the raspberries and 1 tablespoon of flour to a small bowl. Gently toss until the berries are covered in the flour.
- Add the berries to the muffin batter and gently fold in until the berries are distributed throughout.
- Divide the batter between the prepared muffin cups, adding a heaping ⅓ cup to each cup.
- Prepare the streusel: Add the flour, sugar, and a pinch of salt to a small mixing bowl. Whisk until combined. Add the softened butter and work it in with a fork or your fingers until the mixture resembles pebbles
- Spoon 2 teaspoons of the streusel mixture onto each muffin. Bake the muffins at 400°F for 5 minutes. Decrease the oven temperature to 350°F. Bake for 18-22 minutes more until a toothpick inserted in the center of the muffins comes out clean.
- Cool the muffin trays on wire cooling racks for 5-10 minutes or until cool enough to touch. Remove the muffins from the pan and cool directly on the wire rack until your desired temperature.
Notes
Storage Directions
- Refrigerating: Leftovers keep covered in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, you can freeze the muffins in a freezer-safe container for up to 2 months. Defrost them at room temperature for 30-60 minutes until thawed.
- Increase the flour to 2 cups (or 250g).
- Decrease the sugar to ⅔ cup.
- Reduce the leavening agents to ½ teaspoon each of baking soda and baking powder.
- Increase the baking temperature. Start the muffins at 400°F as directed, then lower the temperature to 365°F (not 350°F).
- Measure the flour accurately. Over-measuring the flour can make the muffins heavy and dry. I recommend weighing the flour with a food scale if possible; otherwise, fluff it with a fork before scooping it into measuring cups and leveling off the top.
- Don't overmix. Stir the wet and dry ingredients together until just combined and a few streaks of flour remain. Overworking the flour will develop its gluten, making the muffins tough and dense.
Nutrition
Calories: 247kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 34mgSodium: 212mgPotassium: 118mgFiber: 4gSugar: 15gVitamin A: 121IUVitamin C: 5mgCalcium: 43mgIron: 1mg
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