Description

These Double Raspberry Muffins combine fresh raspberries with a touch of lemon for an irresistible flavor. With simple ingredients and easy preparation, they make a delightful choice for any meal or snack, satisfying your cravings for homemade goodness.

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

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Instructions

Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners.
In a medium bowl, combine 1 cup of fresh raspberries, 2 tablespoons of granulated sugar, 1 tablespoon of lemon juice, and 1 teaspoon of cornstarch to coat the raspberries. Set aside.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 ¼ cups of granulated sugar, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt.
In another bowl, mix ½ cup of melted unsalted butter, 2 large eggs, 2 teaspoons of vanilla extract, and ½ cup of whole milk until well combined.
Combine wet and dry ingredients and stir gently until just mixed. Fold in the prepared raspberries and lemon zest.
Divide the batter among the muffin cups, filling each about 2/3 full. Top with a mixture of remaining raspberries, ½ cup flour, ⅓ cup sugar, 3 tablespoons of brown sugar, and a pinch of salt.
Bake for 20-25 minutes or until golden brown and tested done with a toothpick. Let cool before serving.

Notes

For a sweeter flavor, feel free to adjust the amount of sugar used in the batter.
Make sure to use room temperature eggs for better mixing and texture in the muffins.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg