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These raspberry muffins are everything I want in a dessert! They are sweet and sour, really lemony, with a lot of fruit-a dream! And that little bit of sticky glaze makes them so much more exciting!
It is really important to use good quality raspberries and if you can, use Serbian raspberries. As soon as you open the bag you can smell how fragrant they are which is why I only use them.
Also, if you cant wait for the muffins to cool down, which I cant, they are even more delicious warm. You don´t get the glaze to show as much but the taste is the bomb!
Raspberry muffinsCourse: Desserts
400 gr frozen raspberries
2,5 dl sugar
3 dl yogurt
2 dl oil
6 dl flour
2 tsp vanilla sugar
2 tsp baking powder
12 muffin paper liners
1,2 dl brown sugar
2 tbsp flour
1/2 tsp cinnamon
2 tbsp cold unsalted butter cut into small pieces
115 gr icing sugar
Zest from 1 lemon
Juice from 1/2 lemon
- In a bowl combine flour and baking powder.
- In a separate bowl mix eggs, sugar and vanilla sugar until all the sugar crystals are gone.
- Then add yogurt, oil and flour. Fold in the raspberries.
- Line a muffin tin with paper liners and fill each with the mixture, up to 3/4 of the way up.
- In a bowl add all the ingredients for the topping and using a fork combine them until the mixture comes together and looks like crumble.
- Preheat the oven to 180° degrees and bake for around 35min. Muffins should be light brown and if you insert a toothpick in the middle of one it should come out with some crumbs on it. That means that they won´t be dry.
- Let them cool a bit.
- In a small bowl add lemon zest, juice and icing sugar. Mix until sugar dissolves and mixture is runny. Drizzle over the muffins and enjoy.