Raspberry Muffins

Soft, moist Raspberry Muffins complete with a crunchy crumble top are an easy breakfast idea and perfect for an afternoon snack too.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Cooling Time (estimate) 20

Total Time 55

Servings muffins

Calories 227kcal

Author Toni Dash

Ingredients

Crumble topping

½ cup all-purpose flour
¼ teaspoon ground cinnamon
¼ cup granulated sugar
¼ cup light brown sugar
6 tablespoons butter – room temperature

Muffins

1 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ cup granulated sugar
1 large egg
2/3 cup (5.3-ounce container) vanilla Greek yogurt
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup halved fresh raspberries rinse and dry the raspberries before cutting them in half with kitchen shears or a sharp knife (these will be mixed into the batter)
12 raspberries rinsed, dried and halved (these will be placed on top of the batter)

Instructions

Preheat oven to 400 degrees. Line a muffin pan with 12 paper liners. Set aside

Crumble topping

In a medium sized bowl, combine the flour, cinnamon, granulated sugar, brown sugar and butter. Using a fork or dough blender, cut the butter into the other ingredients until a large crumb texture has formed. Set aside.

Muffins

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the sugar and egg until combined.
Add in the yogurt, oil, and vanilla extract; mix until combined. Add the batter to the dry ingredients and whisk just until combined. Do not overmix.
Very gently fold in the 1 cup of cut raspberries into the batter.
Evenly divide the batter between the prepared muffin cavities.
Add 2 halves of the extra raspberries to the top of the batter in each cavity (this ensures some raspberry will stay toward the top of the muffin).
Divide the crumble topping and sprinkled over the muffin batter.
Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean and the tops are no longer wet.
Cool for 10 minutes in the pan and then remove to a cooling rack to finish.

Notes

Try a different berry. Swap in a different berry instead of raspberries following the same recipe steps.

Lemon Raspberry muffins. A touch of lemon is a great addition to these muffins. Add the lemon zest of a large lemon to the muffin batter, add in at the time of the yogurt, and change out the vanilla extract to lemon juice.

Make a lemon glaze! A lemon glaze, instead of a crumble, would be great with if adding lemon to the muffins (option above). Just skip the crumble and mix a simple glaze up using these instructions:

6 tablespoons powdered sugar
½-2 tablespoons lemon juice

Starting with ½ tablespoon (1 1/2 teaspoons) of lemon juice, mix the two ingredients together until well combined.
If the glaze is too thick, continue to add more lemon juice ½ tablespoon at a time and mix until the desired consistency has been reached.

Crumble Topping. The crumble topping uses half granulated sugar and half brown sugar (1/4 cup each). Granulated sugar can be used at ½ cup if brown sugar isn’t preferred.

How to Store

Store in an airtight container lined with paper towels at room temperature or in the refrigerator.

To freeze muffins: Allow them to cool completely and add the cool muffins a freezer bag or freezer-safe container. Freeze for up to 3 months and thaw in the refrigerator before eating.

Nutrition