Jammy raspberries and rolled oats make these muffins a textural masterpiece
This is part of my Grocery Haul series, where a 2-bag grocery haul provides the meals for the week!
How Does this fit in with the Grocery Haul?
I think it is important to account for a treat when you are shopping. The main components from the shop are yogurt, frozen raspberries, oats and eggs. These are great for breakfast, for a crowd, or as a snack!
How to Improve Your Muffins:
There are a few tips that I started implementing in order to make my muffins more tender:
Adding Acid to the Batter
Squeezing in half a lemon will react with the baking soda in the dry ingredients to produce carbon dioxide bubbles. This means that the muffins will be extra light and fluffy when baked. This also means that getting it into the oven quickly is essential, so that the batter does not deflate.
Not only does the fermentation in yogurt add extra flavor to your muffins (while enhancing your microbiome), the added fats from the dairy will make your muffins more tender. This can be substituted with sour cream, but yogurt is something I always have in my fridge and is my go-to.
Start with a High Baking Temperature
Baking the muffins for the first 5 minutes at 375ºF will help kickstart the baking soda and will give your muffins a better rise and a better texture.
This recipe is vegetarian.
Raspberry Crumble Muffins
Active Time: 20 minutes
Cooking Time: 20 minutes
Makes 12 muffins
- 1 stick butter (1/2 cup), softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup plain yogurt
- 1/4 cup milk
- 1 cup all purpose flour
- 1 cup oats, ground
- 1/2 cup rolled oats
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 cups frozen raspberries—DO NOT THAW
- 1/4 cup all purpose flour
- 1/4 cup rolled oats
- 1/4 light brown sugar
- 2 tbsp cold butter
Preheat oven to 400ºF. Line a muffin tin with paper liners—sprinkling rice at the bottom of the tin before adding the liners will help absorb extra liquid so your muffins don't have soggy bottoms.
In a large mixing bowl, whisk the 1 stick butter and 3/4 cup granulated sugar until combined, about 3 minutes. Add in 2 eggs, 1/2 cup plain yogurt, and 1/4 cup milk, and mix until smooth.
Add in 1 cup all purpose flour, 1 cup ground oats, 1/2 cup rolled oats, 2 tsp baking powder, 1./4 tsp baking soda and 1 tsp salt. Fold gently until there are no pockets of flour. Pour in 2 cups frozen raspberries and fold until they are evenly dispersed and the batter is a little pink. Making sure your raspberries are cold when you add them to the batter makes sure that they hold their texture when baked (they get really jammy).
To make the crumble: add all ingredients into a small bowl and mash with a fork until crumbs are formed.
Scoop batter evenly into each cup of the muffin tin—so they are full to the top. Sprinkle each generously with the crumble.
Bake at 400ºF for 5 minutes, then drop the temperature and bake at 375ºF for 15 minutes.
Let cool in the muffin tin for 5 minutes. Place onto a cooling rack until no longer warm to the touch, then enjoy!
To store: keep in an airtight container.