Raspberry Muffins
This raspberry muffin recipe is perfectly sweet, fluffy, and made with a streusel topping!
Prep 20 minutes
Cook 15 minutes
Total 35 minutes
Fat 9
Carbs 35
Protein 5
Yield 12
Ingredients
Streusel Topping
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup slivered almonds
- ¼ cup light brown sugar
- 4 tablespoons cold unsalted butter
- ¼ teaspoon almond extract
Dry Muffin Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- ⅓ cup light brown sugar
- 1 pint fresh raspberries
Wet Muffin Ingredients
- ½ teaspoon almond extract
- 3 tablespoons unsalted butter melted
- ¼ cup avocado oil or applesauce we tested both
- 1/2 cup almond milk + 2 tablespoons or any milk
- 2 large eggs
Instructions
- Preheat the oven to 350ºF and line a muffin tin with muffin paper cups. Set aside.
- Prepare the streusel topping. Add the rolled oats, flour, almonds, brown sugar, butter, and almond extract to a mixing bowl. Use a spoon (or your hands work best) and cut the ingredients together until a crumble forms. This may take 4-5 minutes. Set streusel topping aside for later.
- Next, add the flour, baking powder, and salt into a bowl and toss. Set aside.
- In a separate bowl, cream together the lemon zest, brown sugar, almond extract, and butter until light and fluffy with an electric mixer.
- Drizzle the avocado oil into the creamed mixture and mix together until combined. Add the eggs and mix to combine. Add 1/2 cup of milk to the batter. If the consistency is thick and creamy your batter is ready. If your batter is too thick like cookie dough, add 1 tablespoon of milk at a time until it reaches a thinner consistency.
- Add the dry ingredients to the wet and mix to combine. Add the raspberries to the batter and fold them in with a spatula.
- Fill each muffin about ¾ of the way full and then sprinkle 1-1.5 tablespoons of streusel over the top of each muffin. Gently press the streusel into the top of the muffin batter. Spray the streusel with a little bit of cooking spray and place the muffins in the oven.
- Bake the muffins for 18-22 minutes or until they are cooked on the inside.
Tips & Notes
- We have tested this recipe with white whole wheat and all-purpose flour. They both worked. White whole wheat flour will give you a darker color and all-purpose flour will give you a lighter in color and a bit fluffier texture.
- We have tested this recipe with avocado oil and applesauce. Both work.
- We spray the top of each muffin with cooking spray to make sure the streusel ends up a golden color.
- You may end up with a little extra streusel, feel free to over top a few muffins.
Don’t like streusel topping? Skip it! - Nutrition information is uses applesauce.
Nutrition Facts
Calories: 236kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Fiber: 4g | Sugar: 13g