Raspberry Muffins (with Dairy-Free and Vegan Substitutions)
Made with juicy raspberries, these muffins are a delightful combination of tart raspberries and sweet (but not TOO sweet) batter, perfect for a grab-and-go breakfast or a leisurely brunch with friends.
¼ to ½cupmilkThe mixture should be quite thick, but if it's dry add a little more milk.
1½cupsraspberries
Optional Toppings: Turbinado sugar, streusel, or lemon glaze (see notes above in the “optional raspberry muffin toppings” section)
Instructions
Preheat the oven to 375 F.
Prepare a muffin pan with paper liners.
Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.
In a medium-sized bowl, whisk the eggs, oil, yogurt, and milk. The mixture will be pale yellow.
Slowly add the wet ingredients to the dry ingredients, stirring just until combined. The batter will be fairly thick.
Gently fold in the raspberries.
Spoon the batter evenly into the muffin liners. I like to use a small ice cream scoop for this step.
Optional: Add a sprinkle of turbinado sugar or a spoonful of streusel topping to the raspberry muffins (see notes above in the “optional raspberry muffin toppings” section)
Bake for 15 to 20 minutes until the tops are a light golden brown and firm, but slightly springy, to the touch.
Let the muffins cool for about 10 minutes in the pan. Then transfer the muffins to a cooling rack and allow to cool completely.
Optional: Top the cooled muffins with lemon glaze (see notes above in the “optional raspberry muffin toppings” section).