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!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ all-purpose flour ((30g))
- ¼ cup granulated sugar ((50g))
- pinch of salt
- 2 Tbsp cold butter (diced)
- 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
- 1
Preheat the oven to 400F. Butter or spray a 12-cup muffin pan or line with paper liners.
- 2
For the streusel:
- 3
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.
- 4
For the muffins:
- 5
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 6
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.
- 7
Divide the batter among the muffin cups. Sprinkle the streusel over the muffins.
- 8
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.