Description
These Double Raspberry Muffins are a treat for your taste buds! With fresh raspberries and a touch of lemon, they offer an irresistible flavor that’s perfect for breakfast or a snack. Quick to make and sure to please family and friends, you won’t want to miss this homemade delight.
Ingredients
Scale
- 1 cup (140 g) fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 cups (250 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
- 1 ½ cups (210 g) fresh raspberries
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon lemon zest
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, slightly cooled
Instructions
- Preheat the oven to 425°F and line a standard 12-cup muffin tin with paper liners.
- In a bowl, combine 1 cup of fresh raspberries, 2 tablespoons of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of cornstarch. Set aside.
- In a separate large mixing bowl, whisk together 2 cups of flour, 1 ¼ cups of sugar, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt.
- In another bowl, mix the melted butter, 2 eggs, 2 teaspoons of vanilla extract, and ½ cup of whole milk until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in 1 ½ cups of fresh raspberries and the reserved raspberry mixture into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about halfway.
- In a small bowl, combine ½ cup of flour, ⅓ cup of sugar, 3 tablespoons of brown sugar, ¼ teaspoon of lemon zest, a pinch of salt, and the melted butter to make a crumb topping. Sprinkle this mixture over each muffin cup.
- Bake for 20-22 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For even more flavor, consider adding chocolate chips or nuts to the batter.
Ensure the butter is slightly cooled before mixing to avoid scrambling the eggs.
These muffins can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg