Ingredients for Raspberry Muffins
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) softened unsalted butter
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Ground Cloves
- 1/4 teaspoon salt
- 1 tablespoon (6g) all-purpose flour
- 1/2 cup (120ml) milk
- 1 1/2 cups (150g) fresh or frozen raspberries
- 2 tablespoons (20g) brown sugar
- White Sugar
- Pecans
- Lemon Peel
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How to Make Raspberry Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 1/2 cups (150g) fresh or frozen raspberries.
- Fill muffin cups about 2/3 full.
- Make the topping (see below). Sprinkle a scant tablespoon of topping over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Topping Instructions:
- In a medium bowl, combine 1/4 cup (50g) rolled oats, 2 tablespoons (20g) brown sugar, 1 tablespoon (6g) all-purpose flour, and 2 tablespoons (10g) melted unsalted butter. Mix with your hands until crumbly.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
128g
Fat
23g
Carbs
15g