Summers in New England always get me excited because it means access to fresh berries.
One of my favorite berries is the raspberry because you can put it in just about anything.
I wanted to make raspberry muffins to highlight the versatility of this wonderful fruit.
I added yogurt to the batter for extra tang and moisture.
These muffins are tart from the lemon juice, tangy from yogurt, and sweet from the crumb/raspberries.
The almond flour in the crumb adds great texture and sweetness.
These muffins are pillow-y soft and absolutely delicious.
They’re great any time of day, very easy to whip up, and make a great snack.
Ingredients:
Muffins:
2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup plain white yogurt
2 eggs
1/4 cup neutral oil
1 tsp lemon juice
1/4 tsp lemon zest
1/2 tsp vanilla
1/2 cup raspberries
Almond Crumb:
1/2 cup sugar
1/4 cup flour
1/4 cup almond meal
1/2 stick of butter
1/2 tsp vanilla
1/2 cup raspberries
Almond Crumb:
1/2 cup sugar
1/4 cup flour
1/4 cup almond meal
1/2 stick of butter
Directions:
- Preheat oven to 400°F.
- Mix flour, sugar, baking powder, and salt in large mixing bowl.
- In another bowl, whisk together yogurt, eggs, oil, lemon juice, lemon zest and vanilla.
- Add whisked wet ingredients to dry ingredients bowl and FOLD (gently mix). Do not over-mix as this will result in dry muffins. Just ensure there are no packets of dry ingredients.
- Add raspberries and fold.
- In a separate bowl, add together crumb ingredients and mix with a fork until crumbs appear.
- Scoop muffins into a lined muffin pan and add crumb topping.
- Bake for 20 minutes.
Thank you for stopping by — let me know if you try making them!
