Raspberry Muffins
Soft raspberry muffins made with plain kefir, light brown sugar and lemon zest, with fresh berries folded through the batter and a light sugar topping.
Ingredients
For the batter
- 240 g all-purpose flour
- 150 g light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 240 g plain, unsweetened kefir at room temperature
- 60 ml sunflower oil
- 1 medium egg at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
For the raspberries
- 200 g fresh raspberries
- 1 tablespoon all-purpose flour additional to the flour in the batter
For the topping
- 2 tablespoons granulated sugar
Instructions
- Preheat the convection /fan oven to 170 °C. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 240 g all-purpose flour, 150 g light brown sugar, 1 tablespoon baking powder, and ½ teaspoon salt until evenly combined.
- In a separate bowl, whisk together 240 g plain, unsweetened kefir, 60 ml sunflower oil, 1 medium egg, 2 teaspoons vanilla extract, and 1 tablespoon lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Lightly toss 200 g fresh raspberries with an additional 1 tablespoon all-purpose flour, then carefully fold them into the batter without crushing them.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle 2 tablespoons granulated sugar evenly over the tops.
- Bake for 18–20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Cool for 1 hour in total before serving: leave the muffins in the tin for the first 5 minutes, then transfer them to a wire rack for the remaining cooling time.
Notes
Dry the raspberries: After rinsing, gently pat them dry before coating with flour. Excess water can make the batter wetter and cause the flour to clump.
Zest lightly: Grate only the yellow part of the lemon peel. The white pith underneath can add bitterness.
Leave small lumps: The batter does not need to be completely smooth. Stop stirring once no dry flour remains, then fold in the berries gently.
Cool before covering: Let the muffins finish cooling on the rack before storing them. Covering them while warm traps steam and softens the sugar topping.
Nutrition
Calories: 200kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 223mg | Potassium: 71mg | Fiber: 2g | Sugar: 16g | Vitamin A: 67IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 1mg
