These Raspberry Muffins need to be at the top of your baking list. They're so soft and fluffy with fresh, tart raspberries in every bite and the perfect amount of crunch thanks to the sparkling sugar they're topped with.
These muffins can be ready in no time. They're so easy to make and only take about 20 minutes to bake.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat your oven to 425º F. Prepare a muffin pan with muffin liners. In a large bowl and a handheld mixer, mix together the sugar and butter until light and fluffy, about 3 minutes.
Add the eggs, one at a time, and vanilla and mix until combined. Scrape down the sides of the bowl.
Add the flour, baking powder, baking soda, salt, milk, and lemon juice and continue to mix on low just until combined.
In a separate bowl carefully toss the raspberries and 1 tablespoon of flour until they're fully coated.
Gently fold in most of the raspberries being careful not to crush them too much and saving a handful to add on top later.
Scoop the batter into 12 muffins liners, so that each liner is about ¾ full. Add remaining raspberries on top as well as some sparkling sugar.
Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 16-17 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
Raspberry Muffins
These Raspberry Muffins need to be at the top of your baking list. They're so soft and fluffy with fresh, tart raspberries in every bite and the perfect amount of crunch thanks to the sparkling sugar they're topped with.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
Ingredients
- 4 oz (½ cups) unsalted butter, softened
- 148 grams (¾ cup) granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 210 grams (1 ¾ cup) all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 42 grams (3 tbsp) 2% or whole milk
- 1 tsp lemon juice
- 1 ¼ cup fresh raspberries
- 1 tbsp all purpose flour
- Sparkling sugar, for topping
Instructions
- Preheat your oven to 425º F. Prepare a muffin pan with muffin liners.
- In a large bowl and a handheld mixer, mix together the sugar and butter until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, and vanilla and mix until combined. Scrape down the sides of the bowl.
- Add the flour, baking powder, baking soda, salt, milk, and lemon juice and continue to mix on low just until combined.
- In a separate bowl carefully toss the raspberries and 1 tablespoon of flour until they're fully coated.
- Gently fold in most of the raspberries being careful not to crush them too much and saving a handful to add on top later.
- Scoop the batter into 12 muffins liners, so that each liner is about ¾ full. Add remaining raspberries on top as well as some sparkling sugar.
- Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 16-17 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
Notes
- These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.
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