Delicious and Simple Raspberry Muffins
These raspberry muffins are the perfect treat to make when the fridge is filled with berries that are on their way to being thrown out. They are deliciously light and moist, not to mention irresistible! These muffins are perfect for the whole family to enjoy.
I knew it was time to pull out this recipe when our fridge was overflowing with multiple berries ranging in stages of freshness. Not to mention my sisters had requested these and who was I to turn them down?
Making the Muffins
Although the muffins are fairly simple to make there are a few things to take note of. When cutting the butter into the dry ingredients there is no need to soften the butter first. Just cut the butter up into small pieces and mix with the flour mixture.
When combining the wet ingredients to the dry ingredients be sure not to over mix. The mixture will be moist and a little lumpy. That is okay!
Making the Glaze
The glaze is optional but is also highly recommended and dearly loved in my family. The glaze adds just a hint of lemon that blends well with the raspberry taste of the muffins. When making these muffins I put the glaze on half of the muffins in order to compare the difference. This led to a fight with my siblings about who would get the last glazed muffin. Needless to say next time I will be glazing ALL muffins.
When it came to glazing the muffins I found it easier to tip the muffins upside down and dunk the top into the glaze. This was a messy job but well worth it!
After all the hard work you are left with show stopper muffins that are sure to be a big hit with all the raspberry lovers in your life.
Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter
- 1 egg beaten
- 1 cup milk
- 1 tablespoon lemon juice
- 2 tablespoons vanilla yogurt (plain works also)
- 1-1/2 cup fresh raspberries
For the glaze (optional)
- 1 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
Instructions
- Preheat oven to 400 degrees. Grease or paper-line a 12 count muffin tin
- In a large bowl combine flour, sugar, baking powder, and salt
- Cut in butter until mixture resembles coarse crumbs
- Add egg, milk, lemon juice, and yogurt; mix until the dry ingredients are just mixed in. (mixture will be moist, don't over mix)
- Fold in berries
- Bake for 20 minutes or until browned
- Take this time to clean the kitchen 😉
For the glaze (optional)
- While the muffins are cooling.
- In a small bowl combine the lemon juice and milk. Add the powdered sugar and whisk until smooth. (Add additional powdered sugar to make thicker, or more milk to make thinner)
- Drizzle glaze over COOLED muffins. (If preferred turn the muffin upside down and dunk the top into the glaze to cover the entire top).
- ENJOY!