Yield: 20 servings
Raspberry Muffins
These moist and tender raspberry muffins with sweet crumb topping, white chocolate chips and orange zest are seriously irresistible! Made in just 35 minutes, they are perfect for breakfast, brunch, or a sweet afternoon pick-me-up.
Ingredients
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- ⅓ cup plain greek yogurt, or sour cream
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 pint fresh raspberries
- 1 cup white chocolate chips
- 1 tablespoon fresh orange zest, optional
Crumb Topping
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
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Instructions
- Preheat oven to 375°F. Place paper muffin liners into muffin pan. Set aside.
- In a large bowl, whisk together butter, sugar and greek yogurt until smooth. Whisk in egg and vanilla extract.
- Add flour, baking powder and salt and begin to stir. Add in milk and whisk until smooth. Fold in raspberries, white chocolate chips and orange zest.
- Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full.
- In a small bowl, whisk to combine the flour, sugar and salt. Add the melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly). Top each muffin with about 2 to 3 tablespoons of streusel mixture and gently press down.
- Bake for 20 to 22 minutes, until the tops begin to lightly brown. Let muffins cool in muffin tin for 10 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Store: Place them in an airtight container for up to 3 days, or store in the fridge for up to 7 days.
Freeze: Wrap each muffin tightly in plastic wrap, then place them in a freezer-friendly bag. Freeze for up to 3 months. Thaw overnight in the fridge, or on the counter for an hour, before serving.
More Add-Ins: Add 1/2 cup slivered almonds, chopped pecans, or shredded coconut into the batter for extra texture and flavor.
Lemon Raspberry: Use lemon zest (or lime zest) in place of the orange zest to change the flavor profile but maintain the zestiness.
Skip the Liners: Grease the muffin tray with non-stick spray or butter. Pour in the batter directly. This is a quick fix in case you’re out of liners.
Add a Glaze: Whisk to combine 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla extract to create a sweet glaze. Drizzle on top of cooled muffins.
Chocolate: Swap the white chocolate chips for dark chocolate chips!
Nutrition
Serving: 1 muffin, Calories: 275kcal, Carbohydrates: 38g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 149mg, Potassium: 112mg, Fiber: 2g, Sugar: 22g, Vitamin A: 298IU, Vitamin C: 7mg, Calcium: 73mg, Iron: 1mg