Raspberry Muffins
Servings 18 muffins
Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.
Ingredients
Muffins:
- 1/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour + 1 tablespoon
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup buttermilk1
- 1 1/2 cup raspberries2,3
Crumble:
- 2 tablespoons cold butter
- 1/4 cup all-purpose flour
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
Instructions
- Preheat over to 375°F and line a muffin pan with liners and set aside.
- In a large mixing bowl or stand mixer, cream together the butter and sugar.
- Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that's okay.
- Whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
- Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
- In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half OR ALL of the raspberries. See notes.
- Add about 1/4 cup of batter to each muffin liner.
- Load up the tops of the muffins with remaining raspberries.
- In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble. Sprinkle the crumble on the tops of the muffins.
- Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.
Notes
- Buttermilk Substitute: Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or measuring cup. Stir in 1 tablespoon of lemon juice OR vinegar into the bowl with the milk and whisk to combine.
- You can either mix half of the raspberries into the batter and add half to the top, which will result in flatter muffins. Or you can mix all of them into the batter which will yield dome topped muffins.
- Fresh or frozen raspberries may be used in this recipe. But both should be tossed in a tablespoon of flour to help them from sinking to the bottom of the muffins
- How To Freeze: After baking, allow them to cool completely then wrap each muffin in plastic wrap and place in a freezer bag and freeze for up to 3 months. When you're ready to eat them, remove from the freezer and allow them to thaw at room temperature.
Nutrition
Calories: 134kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 77mg | Potassium: 94mg | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 2.6mg | Calcium: 39mg | Iron: 0.7mg
Find it online: www.sugarandsoul.co/raspberry-muffins/