Raspberry Muffins
Another muffin recipe!
You know, because it’s the weekend and it’s Spring and we can never ever have enough muffin recipes.
Don’t let them name fool you – these aren’t just simple raspberry muffins. These guys not only have juicy sweet raspberries, but there’s also a hint of vanilla along with a sneaky streusel layer that you may not even notice is there until you take that first bite and realize there’s a buttery brown-sugary layer baked right in.
Sometimes I like my streusel on top, sometimes I like it inside – it just all depends on my mood.
The batter is simple to make (no mixer required!) and the muffins bake up in about 30 minutes – hello, low maintenance breakfast treat!
(see how that streusel disappears?)
Did I mention the glaze?
There’s a glaze…
It’s sweet. It’s lemony. It drips all down the sides the way a glaze should.
So really these muffins should be named Raspberry Vanilla Muffins with a Secret Streusel Layer and a Simple Lemon Glaze, but who has time for that?
It’s the weekend. Let’s keep it simple.
- For the Muffin Batter
- ¼ cup unsalted butter, melted
- ¼ cup greek yogurt
- ¾ cup granulated sugar
- ¾ cup 2% milk
- 1 egg
- 1 vanilla bean, seeds only
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pint fresh raspberries, roughly chopped
- For the Streusel
- ½ cup all purpose flour
- ¼ cup brown sugar
- ½ teaspoon all spice
- ¼ teaspoon salt
- ¼ cup butter, melted
- For the Glaze
- ⅔ cup confectioner’s sugar
- Juice from one lemon
- water, as needed
- Preheat oven to 350 degrees and spray a standard sized muffin tin with cooking spray.
- First, make the batter by mixing the butter, yogurt, sugar, milk, egg, and vanilla seeds together in a large bowl until well combined. In a seperate, medium-sized bowl whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ones, in batches, and stir just until combined. Gently fold in the raspberries. Scoop about ⅓ cup of the batter into each prepared muffin cup.
- Next, make the streusel filling by combining the flour, brown sugar, all spice, and melted butter together in a small bowl. Top each muffin with about a tablespoon of streusel. Bake the muffins at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the pan for about 10 minutes before transferring to a wired rack.
- To make the glaze, mix the confectioner’s sugar with the lemon juice until smooth. If the glaze is too thick thin it with a teaspoon of water or more until you get the right consistency. Add a little more sugar if it’s too thin.
- Spoon the glaze over each cooled muffin. Allow to stand for a few minutes until the glaze has set.
- Makes ten muffins.
The post Raspberry Muffins appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/05/raspberry-muffins.html
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