Raspberry Muffins Recipe
Introduction
These raspberry muffins are a delightful treat, bursting with fresh fruit and topped with a sweet, buttery streusel. Perfect for breakfast or an afternoon snack, they combine moist texture with a crunchy topping for a perfect balance.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg, lightly beaten
- ⅔ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 cup raspberries, fresh or frozen
- ¼ cup granulated sugar (for streusel)
- ⅓ cup all-purpose flour (for streusel)
- 2 tablespoons unsalted butter, melted (for streusel)
- 1 pinch salt (for streusel)
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit. Spray a muffin pan with cooking spray or line it with muffin liners. Set aside.
- Step 2: In a large bowl, whisk together 1 ½ cups flour, ¾ cup sugar, baking powder, and ½ teaspoon salt.
- Step 3: Add vegetable oil, beaten egg, buttermilk, vanilla extract, and almond extract to the dry ingredients. Mix until just combined.
- Step 4: Gently fold in the raspberries by hand to avoid breaking them up too much.
- Step 5: Prepare the streusel by mixing ¼ cup sugar, ⅓ cup flour, melted butter, and a pinch of salt until fully combined.
- Step 6: Scoop the muffin batter into the prepared pan, filling each well about two-thirds full.
- Step 7: Sprinkle the streusel evenly over the tops of the muffins.
- Step 8: Bake for 25 to 28 minutes, or until the muffin tops are golden brown and a toothpick inserted in the center comes out clean.
- Step 9: Let the muffins cool completely before serving to allow the flavors to set.
Tips & Variations
- Use fresh raspberries for the best flavor, but frozen raspberries work well too—just do not thaw before folding into the batter.
- For a nutty twist, add chopped walnuts or almonds to the streusel topping.
- If you don’t have buttermilk, substitute with ⅔ cup milk mixed with 1 teaspoon lemon juice or vinegar.
- Be gentle when folding in the berries to avoid turning the batter pink and overly thin.
Storage
Store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat in a microwave for about 20 seconds or in a warm oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used without thawing. Fold them gently into the batter to prevent too much color bleeding.
What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 teaspoon of lemon juice or vinegar to ⅔ cup of milk. Let it sit for 5 minutes before using in the recipe.
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Raspberry Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Raspberry Muffins are tender, moist, and bursting with fresh raspberry flavor, topped with a sweet and crumbly streusel for an irresistible breakfast treat or snack. Made with simple pantry ingredients like flour, sugar, and buttermilk, they’re easy to prepare and perfect for any occasion.
Ingredients
Muffin Batter
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg, lightly beaten
- ⅔ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 cup raspberries (fresh or frozen)
Streusel Topping
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 pinch salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly spray a muffin pan with cooking spray or line it with muffin liners to prevent sticking. Set aside while preparing the batter.
- Mix Dry Ingredients: In a large bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup granulated sugar, 1 ½ teaspoons baking powder, and ½ teaspoon salt to evenly distribute the leavening agents and sugar.
- Add Wet Ingredients: To the dry ingredients, add ⅓ cup vegetable oil, 1 lightly beaten large egg, ⅔ cup buttermilk, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract if using. Mix gently until just combined to avoid overmixing and keep muffins tender.
- Fold in Raspberries: Carefully fold in 1 cup of fresh or frozen raspberries by hand to avoid breaking them up and to preserve the berry texture within the batter.
- Prepare Streusel Topping: In a small bowl, combine ¼ cup granulated sugar, ⅓ cup all-purpose flour, 2 tablespoons melted unsalted butter, and a pinch of salt. Mix until the mixture resembles coarse crumbs.
- Portion Batter: Spoon the batter evenly into the muffin pan, filling each well about two-thirds full to allow space for rising during baking.
- Add Streusel: Sprinkle the prepared streusel mixture evenly over the tops of each muffin batter portion for a sweet, crunchy topping.
- Bake: Place the muffin pan in the preheated oven and bake for 25 to 28 minutes. The muffins are done when the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffin pan from the oven and let the muffins cool completely in the pan before serving to set the structure and enhance flavor.
Notes
- You can use fresh or frozen raspberries; if using frozen, do not thaw to prevent them from breaking and coloring the batter.
- For a dairy-free version, substitute buttermilk with a mix of plant-based milk and a teaspoon of lemon juice or vinegar.
- Make sure not to overmix the batter to keep muffins light and fluffy.
- The almond extract is optional but adds a lovely complementary flavor to the raspberries.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: raspberry muffins, streusel topping, breakfast muffins, easy muffin recipe, berry muffins
