Soft Homemade Raspberry Muffins Recipe
Learn how to make super soft and fluffy raspberry muffins with fresh fruit.
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2 Cups All Purpose Flour (272g)
3 Teaspoons Baking Powder (15g)
3/4 Cup Softened Butter (168g)
5 Tablespoons Plain Yogurt (70g)
2 Teaspoons Vanilla Extract (10ml)
1 Teaspoon Lemon Zest (2g)
1-1/4 Cups Fresh Raspberries (153g)
In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the yogurt, mixing just until combined. Add the eggs, vanilla, and zest; beat until well combined. Gradually add the flour mixture in 2 additions, mixing just until smooth and well combined. Fold in the raspberries.
Line a muffin tin with paper liners. Fill each liner cup 3/4 full with batter. Smooth the tops with a spoon, then sprinkle with coarse or granulated sugar. Bake in a preheated oven at 350F for 25-30 minutes or until an inserted toothpick comes out clean and the tops are golden brown. Remove from pan and let cool completely on a wire rack.
| Makes about 10 muffins.