Raspberry Swirl Muffins
Ingredients
Streusel Topping:
3 tbsp softened butter
1/3 cup flour
2 tbsp brown sugar
Raspberry Purée:
2 cups fresh raspberries
4 tbsp maple syrup
1/2 tsp kosher salt
1/2 tsp vanilla extract
3/4 tsp tapioca starch
Muffins:
2 cups unbleached all-purpose flour
3/4 cups sugar
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp kosher salt
4 tbsp unsalted melted butter
2 eggs
1/2 tsp vanilla extract
1/2 cup milk, of choice
1/4 cup raspberry purée
1/2 cup fresh raspberries
Method
Purée:
In a medium saucepan, combine all the raspberry purée ingredients and place on low heat. Bring to a simmer, then reduce the heat to low. Cook for 15 minutes before removing from heat and letting it cool.
Once cooled, blend until smooth and creamy. Pour the purée through a fine mesh strainer to remove the seeds, then transfer to a sealable jar.
Streusel:
In a small bowl, combine all the streusel ingredients. Mix with your fingers until little clumps form.
Muffins:
Preheat your oven to 350°F and line a muffin tin with liners.
Sift the flour, baking powder, baking soda, and salt together. Set aside.
In a large bowl, whisk together the eggs, milk, vanilla, and melted butter. Once combined, add in the sugar.
Slowly add the flour mixture into the egg and butter mixture. Once combined, fold in the raspberries until evenly distributed. Finally, pour in the raspberry purée and gently swirl it through the batter.
Portion the batter into the muffin tin, filling each cup about 3/4 full (about 1 1/2 ice cream scoops). Sprinkle a bit of the streusel on top and drizzle with any leftover purée. Bake in the preheated oven for 20-25 minutes. Remove from the oven and let cool completely.
Sit back, relax, and enjoy your creation!
NotesYou guys know I am obsessed with muffins. This may be my favorite muffin recipe so far, it fruity, moist, and delicious.
Have fun with it and as always use the recipe as a base to add your own twist.
ENJOYYYYY!!!!!!!!
