Ingredients
Muffins
- 350 grams (2.9 cups) flour
- 2 teaspoons baking powder
- 220 grams (1.1 cups) sugar
- 3 large eggs
- 50 grams (0.2 cups) yogurt
- 100 milliliters (0.4 cups) milk
- 120 milliliters (0.5 cups) vegetable oil
- Zest of 1 lemon
- 200 grams (1.3 cups) raspberries
Streusel
- 50 grams (0.25 cups) cold butter cubes
- 70 grams (0.6 cups) flour
- 3 tablespoons cane sugar
- Pinch of salt
- Almond petals (optional)
Equipment
- Muffin Tin
Use a standard 12-cup muffin tin to get even, perfectly-sized muffins. Opt for non-stick or line with muffin papers for easy removal.
- Mixing Bowls
You'll need at least two large mixing bowls to separate wet and dry ingredients initially.
- Hand Mixer
A hand mixer makes creaming and combining ingredients effortless. Ensure the beaters are securely attached.
- Kitchenaid Mixer
Having a stand mixer helps if you plan on making larger batches regularly.
- Whisk & Spatula
A whisk for incorporating ingredients and a spatula to gently fold in the raspberries.
- Measuring Cups & Spoons
Accurate measures ensure consistent results. Level off dry ingredients for precision.
Instructions
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Servings
✨ Serving Suggestions and Ideas ✨
These raspberry muffins are best enjoyed warm, fresh out of the oven when the raspberries are still juicy and the streusel is perfectly crisp. 🍇 Pair them with a steaming cup of coffee or tea for a cozy breakfast at home.
Brunch Vibes: Arrange the muffins on a beautiful platter and serve alongside a fruit salad, yogurt bowls, and maybe some scrambled eggs for a full brunch spread.
If you’re planning a picnic 🧺, these muffins are a delightful addition! Pack them in a basket with some lemon iced tea or a refreshing lemonade 🥤. The tangy lemon zest in the batter will harmonize wonderfully with citrus drinks.
Kids' Snacks: These muffins make for a fantastic after-school snack that kids will love. Consider adding some fun toppings like a drizzle of icing or a dusting of powdered sugar for that extra touch of sweetness.
Variations
🌟 Gluten-Free and Vegan Variations 🌟
Gluten-Free: Swap the regular flour with a 1:1 gluten-free baking flour mix. Ensure your baking powder is gluten-free as well to keep everything safe for those with sensitivities. You'll get the same crumbly, delightful texture without the gluten!
Vegan: Replace the eggs with flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg, let sit for 5 minutes to thicken). Use dairy-free yogurt and non-dairy milk like almond or soy milk. Opt for a vegan butter alternative for the streusel. Voila! Delicious vegan raspberry muffins that everyone can enjoy. 🌱
Faq
- Q: How can I prevent my raspberries from sinking in the batter?
A: Toss the raspberries in a bit of flour before folding them into the batter. This helps them stay suspended throughout the muffin.
- Q: Can I use frozen raspberries for this recipe?
A: Absolutely! Just add the frozen raspberries directly to the batter without thawing to keep them from turning mushy.
- Q: How do I store leftover muffins?
A: Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Simply reheat in a warm oven before serving.
- Q: Any tips for getting a perfect streusel topping?
A: Make sure your butter is cold and cut into small cubes. Mix the streusel ingredients just until crumbly, being careful not to overmix.
- Q: How can I make the muffins more moist?
A: Substitute part of the milk with sour cream or additional yogurt to keep the muffins ultra moist and tender.
- Q: Can I add other types of berries to the recipe?
A: Sure! Feel free to experiment with blueberries, blackberries, or even a mix of different berries for a unique twist.