Raspberry Muffins
These fresh Raspberry Muffins is moist raspberry muffins recipe speckled with fresh raspberries & topped with a lemon buttery almond crunch!
Ingredients
For the muffin batter:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 3/4 cup sugar
- 1 egg
- 1/4 cup oil
- 3/4 cup yogurt (any fat concentration)
- 1 lemon zested
- 1 1/2 cups fresh raspberries
For the Almond Crunch Topping:
- 3 Tablespoons sugar
- 1 tablespoons all-purpose flour
- 1/2 teaspoon lemon zest (from half a lemon)
- 1 Tablespoon butter
- 1/4 cup slivered almonds
Instructions
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Preheat the oven to 375 degrees F.
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In a small bowl mix the topping ingredients and set aside.
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In a medium bowl, mix the flour, baking powder, baking soda and salt.
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In a separate bowl, mix the sugar, oil, egg, yogurt and lemon zest. Then add in the flour mixture and fold it over until no more streaks of flour appear.
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Scoop 2 tablespoons of batter onto the bottom of each paper-lined (or oiled) muffin tin.
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place about 3-4 raspberries over the batter and cover the raspberries with about another tablespoon of batter, dividing the remaining batter over all the muffins.
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Top the batter with more raspberries, and sprinkle the topping on top.
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Press the almond crunch topping gently with your fingers to get them to stick to the batter as best as you can.
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Bake the muffins for 18-20 minutes.
Recipe Video
Recipe Notes
RASPBERRY MUFFIN TIPS
- You don’t need a mixer for this recipe, just a couple of bowls and a whisk and spatula.
- Don’t overheat the batter because it will produce tougher muffins.
- It’s best not to add the fresh raspberries directly into the muffin batter—that way it doesn’t break and leak.
- Layering the batter with fresh raspberries is the best way!
- I use an ice cream scoop that I pre-measure (1 tablespoon scoop) to get even batter at the bottom and top layer of each muffin.
- The almond crunch topping is a must try! Super lemony, buttery and crunchy with almonds.
- This recipe for Raspberry Muffins is easily doubled, halved or tripled.
- Lemon zest in this muffin recipe may be substituted with orange or left out altogether.
- I love the almonds because they are not overpowering and leave room for the raspberry to shine, but if I would choose a second favorite, it would be pistachios—feel free to use any nut you prefer.
- The raspberries I’m using here are fresh, but frozen berries work just as well in this recipe as long as they’re not thawed.
- Cherries and blackberries are also great substitutes I’ve used in this simple muffin recipe—feel free to play around with berries or a combo of them.
Can I use frozen raspberries in muffins?
Yes absolutely! This recipe works well with both frozen and fresh raspberries. Make sure your frozen raspberries aren't thawed however, this is key!
Do you thaw frozen raspberries before baking?
No! Thawing frozen fruit will create a watery batter and will discolor the batter, so make sure you use frozen berries.
How can I make my muffins light and fluffy? What is the secret to making moist muffins?
Don't over mix the batter! Avoid having a smooth silky batter, keep the lumps!
Is it better to use oil or butter in muffins?
Butter is best for flavor, however oil is best for keeping the muffins moist. I opt for oil most of the times and in this raspberry muffins recipe, I still infused some butter flavor by using it in the crunch topping.
Is olive oil good for baking muffins?
YES!! Just read this Olive Oil Cake and you'll know why!! :)