Raspberry Muffins
These raspberry muffins are soft, fluffy, and filled with juicy raspberries and fresh lemon flavor. Kefir keeps the texture light and tender while the sugar topping adds a delicate bakery-style crunch.
Ingredients
- 240 g all-purpose flour
- 150 g brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 240 g kefir
- 60 ml sunflower oil
- 1 egg room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 200 g fresh raspberries
- 2 tablespoon granulated sugar
Instructions
- Preheat the oven to 375°F / 190°C (340°F convection / 170°C fan) and line a muffin tin with paper liners.
- In a large bowl, whisk together 240 g all-purpose flour, 150 g brown sugar, 1 tbsp baking powder, and ½ tsp salt until evenly combined.
- In a separate bowl, whisk 240 g kefir, 60 ml sunflower oil, 1 egg, 2 tsp vanilla extract, and 1 tbsp lemon zest until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Fold in 200 g fresh raspberries carefully, making sure not to overmix or crush the berries.
- Divide the batter evenly between the muffin cups, filling each about two-thirds full, then sprinkle 2 tbsp granulated sugar over the tops.
- Bake for 18–20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Fold the Raspberries Gently: I add the raspberries at the very end and fold them slowly so they stay whole and do not bleed too much into the batter.
Do Not Overmix the Batter: Stop stirring as soon as the flour disappears because I find overmixing can make the muffins dense instead of soft and fluffy.
Use Room Temperature Ingredients: I like using kefir and egg that are not cold straight from the fridge because the batter mixes more smoothly.
Do Not Skip the Sugar Topping: Sprinkling sugar over the tops before baking gives the muffins a delicate crisp finish that I think makes them feel more bakery-style.
Nutrition
Calories: 198kcal | 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: 69mg | Fiber: 2g | Sugar: 16g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg
