Raspberry Surprise Muffins

October 31st, 2014

raspberry muffins

I am so excited to post these muffins! I had so much fun working on them and the kids really enjoyed eating them. They were based on an awesome blueberry muffin recipe from www.simplyrecipes.com that I use at home all the time.

I have been calling them Raspberry Surprise Muffins. You put the raspberry in the middle of each muffin and the batter grows around it. When you bite into it, it’s like a raspberry surprise. But then my friend Jason said they reminded him of Linzer Tarts, which was a spot on reference. So I added powdered sugar onto the top to complete the look. So I thought, maybe I should call them Linzer Tart Muffins. But, then I was at school and when one of the mom s came to pick-up her daughter from cooking class, she said they looked exactly like jelly doughnuts! Maybe they should be called Healthy Jelly Doughnut Muffins? I need some help here! Please let me know what you think they should be called . . . Whatever name wins, these muffins are so much fun to make and so delicious to eat!

 

Make 24-30 mini muffins

INGREDIENTS:
1 ¼ cups flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

½ stick butter, melted and cooled to room temperature
⅔ cup sugar
1 egg, beaten
¾ cup Greek yogurt
1-teaspoon vanilla extract
Zest from 1 lemon

Cooking spray
1-box raspberries
2 tablespoon powdered sugar (for dusting on top of the muffins)

DIRECTIONS:

Pre-heat your oven to 350 degrees. Mix all the dry ingredients in a medium sized bowl. Then, in a separate bowl, mix all the wet ingredients. Add the dry ingredients to the wet. Using a spatula, gently fold until the flour just disappears.

Spray a mini-muffin pan with cooking spray. Scoop the batter into each opening. Less is more here, I use 2 teaspoons for measuring, one to scoop batter and the other to slide it into the pan. Once the pan is filled with batter, put 1 raspberry (hole facing down) into the center of each muffin and gently push down so that it seems to touch the bottom of the pan. Bake for about 10-12 minutes. They will be just golden around the edges and springy. Remove from the oven. Put the muffins on a cooling rack. Using a fine mesh sieve to sprinkle the powdered sugar on top.

 

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