Easy Raspberry Muffin Recipe
This is a simple yet delicious raspberry muffin recipe that you are sure to enjoy.
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
Max Hold Time: 2 days baked, 1-week batter