Raspberry Muffins
HB-8036 · Hand-built original · American
Buttermilk muffins filled with raspberries and capped with a buttery streusel, baked until the tops turn golden.
AmericanBreakfast43 minServes 12229 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg, (lightly beaten)
- ⅔ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, (optional)
- 1 cup raspberries, (fresh or frozen)
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
- 2 tablespoons unsalted butter, (melted)
- 1 pinch salt
Method
- Heat the oven to 375°F and either spray a muffin pan or line its wells with paper liners.
- Whisk the flour, sugar, baking powder and salt in a large bowl, then stir in the vegetable oil, beaten egg, buttermilk, vanilla extract and almond extract until just combined.
- Fold the raspberries through the batter by hand so the berries stay mostly whole.
- Rub the streusel sugar, flour, melted butter and pinch of salt together in a small bowl until crumbly.
- Fill each muffin well about two-thirds full with batter and sprinkle the streusel evenly over every top.
- Bake the muffins for 25 to 28 minutes until golden and a toothpick pushed into the centre comes out clean, then cool them completely before serving.
Prep: 15 min · Cook: 28 min · Total: 43 min
Nutrition (per serving, where published)
229 kcalCalories
3.1 gProtein
33.8 gCarbs
9.3 gFat
2.5 gSaturates
0.5 gFibre
0.8 gSugars
192 mgSodium
21 mgCholesterol
78 mgPotassium
61 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data