fluffy raspberry muffins topping (Printer-Friendly)
Tender raspberry muffins with crumb topping, white chocolate chips, and orange zest for a bright, sweet flavor.
# What You’ll Need to Cook:
→ Fruit and Flavorings
01 -
1 cup fresh raspberries
02 -
1 tablespoon orange zest, freshly grated
03 -
1/2 cup white chocolate chips
04 -
1 teaspoon vanilla extract
→ Wet Ingredients
05 -
1/2 cup unsalted butter, melted
06 -
3/4 cup granulated sugar
07 -
1/2 cup plain Greek yogurt
08 -
1 large egg
09 -
1/2 cup whole milk
→ Dry Ingredients
10 -
2 cups all-purpose flour
11 -
2 teaspoons baking powder
12 -
1/4 teaspoon salt
→ Crumb Topping
13 -
1/4 cup all-purpose flour
14 -
1/4 cup granulated sugar
15 -
3 tablespoons unsalted butter, melted
# Steps to Prepare:
01 -
In a large bowl, whisk together melted butter, sugar, and Greek yogurt until smooth. Add the egg and vanilla extract; whisk until fully combined.
02 -
In a separate bowl, sift together flour, baking powder, and salt.
03 -
Gradually add dry ingredients to wet mixture, alternating with milk. Whisk until smooth but do not overmix.
04 -
Gently fold in fresh raspberries, white chocolate chips, and orange zest to the batter, taking care not to break the berries.
05 -
Line a muffin tray with paper liners and fill each about 3/4 full with batter.
06 -
Combine flour and sugar in a small bowl, then stir in melted butter until mixture forms crumbs. Sprinkle evenly over batter in muffin cups.
07 -
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until tops are lightly golden and a toothpick inserted comes out clean.
08 -
Remove muffins from oven and cool in tray for 10 minutes, then transfer to wire rack to cool completely.
# Extra Cooking Tips:
01 -
Use thawed frozen raspberries if fresh are unavailable; fresh zest provides best flavor but lemon or lime zest can be used for variation.
02 -
Avoid overmixing batter to maintain tender, fluffy texture.