Ingredients
Scale
- 1 cup (140 g) fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 cups (250 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
- 1 ½ cups (210 g) fresh raspberries
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon lemon zest
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, slightly cooled
Instructions
- Preheat your oven to 425°F and line a standard 12-cup muffin tin with paper liners.
- In a bowl, combine 1 cup of fresh raspberries with 2 tablespoons of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of cornstarch. Gently toss and set aside to macerate.
- In a large bowl, whisk together 2 cups of flour, 1 ¼ cups of sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt.
- In another bowl, mix together ½ cup of melted butter, 2 large eggs, 2 teaspoons of vanilla extract, and ½ cup of whole milk.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Fold in the macerated raspberry mixture and 1 ½ cups of additional fresh raspberries.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- In a small bowl, combine ½ cup of flour, ⅓ cup of sugar, 3 tablespoons of packed light brown sugar, ¼ teaspoon of lemon zest, and a pinch of salt.
- Mix in ¼ cup of melted butter until crumbly, then sprinkle this topping over the filled muffin cups.
- Bake for about 18-22 minutes or until a toothpick inserted into the center comes out clean. Let them cool before serving.
Notes
Ensure the butter is slightly cooled before adding to prevent cooking the eggs.
For extra flavor, you can add lemon zest to the muffin batter.
These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.