We’re only a month away from the official beginning of Fall, and with that comes cinnamon and maple and pumpkin baking. But for the next few weeks, there are still plenty of fresh berries to take advantage of! This recipe takes a basic, simple muffin and injects it with a fresh raspberry filling. I promise they will liven up your weekend and won’t take you all day to make. If you want another (also healthier) muffin option, try our Morning Bran recipe.
Tips for Muffins
- Don’t use an electric mixer! Muffins are the best time to go old-school with a bowl and wooden spoon. Your goal is to keep the batter light and full of air bubbles to produce a fluffy end product.
- Place the muffin tin on top of a baking sheet in the oven. This will keep the bottoms from getting too brown while you wait for the rest of the muffin to cook through.
- Use room temperature eggs and milk. Cold ingredients won’t bind with the flour mixture, the batter will be sticky and the muffins will turn out dense.
I chose to use a mini muffin tin for this recipe, and also cut it in half. I prefer mini muffins but a regular or jumbo size tin will work just as well! The baking time will need to be adjusted, but still take them out when lightly golden. I also added a simple glaze to the top, by mixing up some milk, powdered sugar and vanilla extract. Feel free to try your own adaptations to make these muffins your own!
- 2 c flour
- 1 T baking powder
- 1/2 tsp salt
- 2 T sugar
- 1 egg
- 1 c milk
- 1/4 cup butter (melted)
- 1 c fresh rasberries
- 2 T granulated sugar
- 1/4 tsp lemon juice
- Streusel Topping
- 1/2 c all-purpose flour
- 1/3 c granulated sugar
- 1/2 stick butter (melted)
- Stir together the raspberries, sugar and lemon juice.
- Pour the mixture into a mesh strainer press with the back of a spoon to get only the juice to come out into a bowl below. (the strainer should contain the raspberry seeds)
- Preheat the oven to 375°F. Grease or line muffin pans. (I used a mini muffin tin but any size will work!)
- Stir together the flour, baking powder, salt, and sugar in a large bowl.
- Whisk the egg, milk, and butter, in a separate bowl until combined.
- Pour liquid into flour mixture, stirring gently until just combined. Batter should be lumpy- don't over mix!
- Spoon into bottom of the muffin pans, filling each cup about one-quarter full. Add a dollop of the raspberry filling on top, then fill the cups to two-thirds full with more batter.
- Combine melted butter with flour and sugar and mix until it becomes small crumbs. Sprinkle generously on top of each muffin.
- Bake until lightly golden and a toothpick comes out mostly clean. (about 8-10 minutes)
- Cool for 5 minutes in muffin tin and then remove to cool on wire rack.
Store for 1-2 days in an airtight container at room temperature.