Best Raspberry Muffins EVER!

    All right, I know this is the worst picture ever, but we never keep these around long enough for me to get a good photo. So…you’ll have to trust me on this. These muffins are crispy on the outside, soft and chewy on the inside, and taste great even two or three days later. Warm them up, pop on some butter (because come on, these things are calorie-laden already), and be prepared to make more.

 

 

BEST RASPBERRY MUFFINS EVER

 

 

Prep your muffin pan by generously greasing (use vegetable spray) the tin both inside the cups, and on top of the pan. Don’t use muffin liners—they’ll stick to the muffin. Preheat your oven to 357 degrees. Line the bottom of the pan with tinfoil——this is going to overflow!

 

 

Ingredients

 

 

  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp unsalted butter
  • 1 3/4 cups + 3 tbsp sugar
  • 2 large eggs
  • 1 1/2 cups plain low-fat yogurt
  • 1/2 cup raspberry jam

 

 

Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside.

 

Melt butter and mix it with the eggs once it has cooled slightly. Beat mixture into sugar and mix in a stand-mixer, or with a hand mixer on medium speed for 3 minutes, until fluffy. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt in 2 additions, and raspberry jam in 2 additions, scraping down the bowl as needed.

 

 

Divide the batter between the prepared muffin cups. Make sure your tinfoil is on tight, but give it enough room around the top edges for the batter to spread. This is how it gets crispy.

 

 

Bake at 375 degrees until golden brown and toothpick inserted in center comes out clean. Rotate half way through for more even baking. This usually takes a while 35 – 50 minutes, depending on how deep your muffin cups are.

 

 

ONLY let the muffins cool in the tin for about 5 minutes, or you won’t be able to get them off the pan. Gently, insert a knife edge UNDER the muffin cap, and lift up enough so that you can twist the muffin out of the tin. Transfer to a wire rack to cool more before serving. These are best served warm. Use extra jam if you like!

 

 

Makes 12 LARGE muffins

 

 

And there you have it. Loads of butter and sugar, so save these for something special.

 

 

heidi sinnett

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