raspberry muffin recipe

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!

Raspberry Muffins

¼ all-purpose flour ((30 grams))

sugar ((50 grams))

salt

Tbsp butter

all-purpose flour ((240 grams))

sugar ((200 grams))

tsp baking powder

½ tsp kosher salt

milk ((180 milliliters))

eggs

Tbsp vegetable oil ((75 milliliters))

Tbsp melted butter ((45 milliliters))

tsp vanilla extract

lemon

raspberries

Preheat the oven to 400F. Butter or spray a 12-cup muffin pan or line with paper liners.

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.

For the streusel:

In a large bowl, whisk together flour, sugar, baking powder, and salt.

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.

Divide the batter among the muffin cups. Sprinkle the streusel over the muffins.

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.

For the muffins:

Get excited about breakfast with this fluffy Raspberry Muffins recipe! These bakery-quality muffins are loaded with fresh raspberries and topped with an easy crunchy streusel topping. You won’t be able to get enough of them! 

RECIPE: https://preppykitchen.com/raspberry-muffins/

These homemade raspberry muffins are always a hit whenever I make them. Whether you’re enjoying them for breakfast or as an afternoon snack, you’re going to want to make extra as these disappear fast! They have a hint of lemon, raspberries throughout, and are so soft and fluffy. These muffins are super easy to make from scratch; you don’t even have to break out the mixer!
 
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Delicious Raspberry Muffins Recipe

Try these sweet and tender raspberry muffins the next time you need a quick breakfast on the go. They're soft, moist, and fully loaded with fruity flavor.

Easy Raspberry Muffins Recipe

all-purpose flour

baking powder

shortening

sugar

eggs, lightly beaten

milk

vanilla extract

sugar,

Preheat the oven to 375º degrees Fahrenheit (190°C) and line two six-hole muffin tins with liners (or grease with cooking spray).

In a large bowl with an electric mixer, beat the shortening with the sugar until it's light and fluffy.

Add eggs one at a time, and mix well between each addition.

In a separate bowl, stir the flour and baking powder.

Then, add the flour to the batter, alternating with the milk and vanilla. Do this in 1/3 additions, starting with the milk. Stir with a spatula by hand to incorporate.

Before the last addition of flour goes in, gently toss the berries in the flour. Then, carefully stir them into the batter.

Fill the muffin cups about two-thirds full and sprinkle 1/2 teaspoon of sugar over each.

Bake for 20-25 minutes or until the center of the muffins spring back when lightly touched.

Cool for 10 minutes in the tray before transferring the muffins to a wire rack to cool completely.

Enjoy!

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Easy Raspberry Muffins Recipe

Top 2 raspberry muffin recipe recipes from across the web

The most viewed raspberry muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Raspberry Muffins

Easy Raspberry Muffins Recipe

The most viewed raspberry muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine