Raspberry Swirl Muffins
Ingredients
Streusel Topping3 Tbsp Softened Butter
1/3 Cup Flour
2 Tbsp Brown Sugar
Raspberry Purée 2 Cups Fresh Raspberries
4 Tbsp Maple Syrup
1/2 Tsp Salt
1/2 Tsp Vanilla Extract
3/4 Tsp Tapioca Starch
Muffins2 Cups Flour
3/4 Cups Sugar
1/2 Tsp Baking Soda
3/4 Tsp Baking Powder
1/2 Tsp 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
Directions
Purée 1. In in medium saucepan, combine all the raspberry purée ingredients and place on low heat, bring to a simmer and reduce heat to low. Cook for 15 minutes before removing from heat and letting cool.
2. Once cooled, blend until smooth and creamy. Pour the purée through a fine mesh strainer to eliminate seeds before placing in a sealable jar.
Streusel1. Pace all the ingredients in a small bowl, and mix with your fingers until little clumps have formed.
Muffins1. Preheat oven to 350°F and line a muffin tin with liners.
2. Sift the flour, baking powder, baking soda, and salt together. Set aside for later.
3. In a large bowl, whisk together the eggs, milk, vanilla, and melted butter. Once mixed, add in the sugar.
4. Add the flour mix into the egg and butter mixture slowly. Once mixed, add in the raspberries, and mix until thoroughly combined. Lastly, pour the raspberry purée in and mix until it has swirled around the batter.
5. Portion out the batter in the muffin tin and fill each about 3/4 of the way full (1 1/2 ice cream scoops ;) sprinkle a bit of the completed streusel on top and drizzle with some leftover purée. Place in the preheated oven for 20-25 minutes. Remove from oven and allow to cool completely.
6. Sit down and enjoy your creation!
Recipe Recap
Ingredients
Streusel Topping3 Tbsp Softened Butter
1/3 Cup Flour
2 Tbsp Brown Sugar
Raspberry Purée 2 Cups Fresh Raspberries
4 Tbsp Maple Syrup
1/2 Tsp Salt
1/2 Tsp Vanilla Extract
3/4 Tsp Tapioca Starch
Muffins2 Cups Flour
3/4 Cups Sugar
1/2 Tsp Baking Soda
3/4 Tsp Baking Powder
1/2 Tsp 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
Directions
Purée 1. In in medium saucepan, combine all the raspberry purée ingredients and place on low heat, bring to a simmer and reduce heat to low. Cook for 15 minutes before removing from heat and letting cool.
2. Once cooled, blend until smooth and creamy. Pour the purée through a fine mesh strainer to eliminate seeds before placing in a sealable jar.
Streusel1. Pace all the ingredients in a small bowl, and mix with your fingers until little clumps have formed.
Muffins1. Preheat oven to 350°F and line a muffin tin with liners.
2. Sift the flour, baking powder, baking soda, and salt together. Set aside for later.
3. In a large bowl, whisk together the eggs, milk, vanilla, and melted butter. Once mixed, add in the sugar.
4. Add the flour mix into the egg and butter mixture slowly. Once mixed, add in the raspberries, and mix until thoroughly combined. Lastly, pour the raspberry purée in and mix until it has swirled around the batter.
5. Portion out the batter in the muffin tin and fill each about 3/4 of the way full (1 1/2 ice cream scoops ;) sprinkle a bit of the completed streusel on top and drizzle with some leftover purée. Place in the preheated oven for 20-25 minutes. Remove from oven and allow to cool completely.
6. Sit down 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!!!!!!!!