Raspberry Muffins
Moist Raspberry Muffins With Crunchy Golden Top; Perfectly Balanced Measurements For A No Fail Breakfast Muffins From Scratch
Ingredients
For Muffins
- 2 Cups Flour
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1/2 Cup White Granulated Sugar
- 1/2 Cup Brown Sugar
- 3/4 Cup Milk
- 1/4 Cup Oil
- 4 Tbsp Melted Butter
- 1 Lemon Zest
- 1 & 1/2 Cups Raspberries
For Crust
- 1/2 Cup Raspberries
- 3 Tbsp Brown Sugar
Instructions
- Preheat the oven to 350ºF / 180ºC.
- Line 12 standard muffin liners in a muffin pan.
- In a large bowl mix the dry ingredients: flour, baking powder, and salt.
- In another bowl whisk eggs first and then add milk, oil, vanilla to it and mix. Add lukewarm melted butter and mix. Finally add Lemon zest to it and combine.
- Combine wet ingredients to dry ingredients and mix.
- Gently fold in Raspberries into the batter.
- Scoop in the batter into muffins cups. Fill up 2/3 of the cases.
- For Crust Mash 1/2 cup raspberries and put a teaspoon on top of each muffin.
- Sprinkle a tea spoon of brown sugar on top.
- Bake for 25 minutes, until the top is cracked, golden brown.
- Let cool on a wire rack for five minutes and then transfer to a cooling rack.