Breakfast is the most important part of the day. Obviously, we take that very seriously at Perfectly Pastry as you can probably tell by all the great breakfast recipes that we have shared in the past besides this Raspberry Muffin Recipe. We, also, have a quick grab and go recipes like our Breakfast Cookies that you can grab here, and we offer great muffin recipes like our Blueberry Muffin Recipe that you can get here.
With spring right around the corner, we thought we would get you past your winter blues with this delicious Raspberry Muffin Recipe. Add some spring flavors to your breakfast to give yourself a nice little spring in your morning step.
As you look through the recipe, you may notice that this is the same as our blueberry muffin base. That is because our muffin base is amazing and can be used to make a variety of muffins.
One thing you will notice about our recipes is that we love to share how long a recipe can be stored both baked and as a batter. That is because we use these exact same recipes in our bakery. See sharing is caring. Now you can have bakery style raspberry muffin recipe at home with your family.
Are you worried about how many muffins this recipe produces? Don’t be. You can freeze them for 30 days wrapped in a container. Then when you are ready to enjoy your muffin you can just pop it in the microwave for a few minutes to make it nice and warm.
If you really don’t want to freeze the muffins, but you are worried about having too many muffins, then we have a great article that you can use to help you increase or decrease the yield for any recipe [LINK]
Easy Raspberry Muffin Recipe
Ingredients
Batter Base
- 80 oz All-purpose flour
- 64 oz Greek yogurt
- 64 oz Granulated Sugar
- 32 oz Canola/Olive oil
- 16 Eggs
- 4 oz Baking Powder
- 2.30 oz Vanilla Extract
- .4 oz Kosher Salt
Filling
- 108 oz Frozen raspberries
Streusel Topping
- 30 oz All-purpose flour
- 32 oz Granulated sugar
- 24 oz Butter melted
Instructions
Muffin Batter
- In the bowl of the stand mixer using the paddle attachment combine the flour, baking powder and salt.
- In a separate large metal bowl whisk together the eggs, sugar, oil, yogurt and vanilla extract until smooth. Slowly add the wet mixture to the dry ingredients in the mixer and mix on low until all ingredients are combined.
- Scrape down the sides of the bowl. (The order matters! Add wet to dry!) Do not over mix.
- Store the batter in a dated, lidded Cambro for up to 1 week in the fridge.
Streusel Topping
- In a small metal bowl, whisk together the flour and sugar.
- Add the melted butter and mix with gloved hands to form a crumble.
- Set aside.
Assemble To Bake
- Line muffin pans with muffin liners.
- Portion batter into muffin liners
- 1 blue scoop (2oz) of batter
- 2.25 oz of frozen raspberries
- 1 blue scoop (2oz) of batter
- Swirl with offset or butter knife to mix batter/raspberries
- Top with ¼ cup of streusel topping
- Bake at 300 degrees (high fan) for 30-32 minutes or until a toothpick comes out clean. Rotate halfway through baking.
Video
Notes
Doesn’t that just make your mouth water? I know. The muffins are so delicious. Do you have an upcoming Farmers’ Market you plan to attend? We highly suggest you bring these with you for your morning shoppers. They will appreciate these morning muffins as they do their shopping.
If you are looking for more recipes to bake for your next market or vendor event then we suggest making these tasty Rice Krispie Treats. These are great for add-ons at markets. Kids love them. They are cheap to make which makes them ideal to have as add-on purchases for people who stop by your booth. Grab the recipe here.
