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Apple Raspberry Muffins

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Tender, fruity muffins that combine sweet-tart apples with juicy raspberries in a perfectly spiced batter. Topped with a crunchy streusel, these muffins offer a delightful flavor contrast in every bite.

Ingredients

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For the Muffins:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup milk
  • 1/4 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 cup peeled and diced apple (about 1 medium apple)
  • 1 cup fresh or frozen raspberries (if frozen, do not thaw)

For the Streusel Topping:

 

  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold butter, cubed
  • 1/4 cup chopped nuts (optional – walnuts or almonds work well)

Instructions

  1. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
  2. Make the Streusel Topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in chopped nuts if using. Refrigerate until ready to use.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  4. Combine the Wet Ingredients: In a large bowl, beat the eggs and sugar together until light and fluffy, about 2 minutes. Add the oil or melted butter, milk, yogurt, and vanilla extract, whisking until well combined.
  5. Create the Batter: Gradually fold the dry ingredients into the wet ingredients, stirring just until combined – a few lumps are okay. Do not overmix.
  6. Add the Fruits: Gently fold in the diced apple. Very gently fold in the raspberries, being careful not to crush them or overmix (which would turn the batter pink).
  7. Fill the Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.
  8. Bake the Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions:

 

Serve these muffins warm with a pat of butter for breakfast or brunch. They’re also delicious alongside afternoon tea or coffee. For a special dessert, warm slightly and serve with a scoop of vanilla ice cream or a drizzle of honey.

Notes

Pro Tips:

  • Use firm baking apples like Granny Smith, Honeycrisp, or Braeburn that will hold their shape during baking.
  • To prevent raspberries from sinking, toss them in 1 tablespoon of flour before adding to the batter.
  • If using frozen raspberries, keep them frozen until the last moment to prevent bleeding into the batter.
  • For extra texture and nutrition, add 2 tablespoons of flaxseed or chia seeds to the dry ingredients.
  • Replace up to half of the all-purpose flour with whole wheat flour for a heartier muffin.

Common Mistakes to Avoid:

  • Overmixing the batter, which can result in tough, dense muffins instead of light, tender ones.
  • Using room temperature or thawed frozen berries, which can turn the batter pink and make it soggy.
  • Underbaking – muffins should be golden brown and spring back when lightly touched.
  • Not letting the muffins cool in the pan for a few minutes, which can cause them to fall apart when removed.

Storage Instructions:

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap individual muffins tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.

 

Enjoy your Apple Raspberry Muffins!

Find it online: https://bakesbliss.com/apple-raspberry-muffins/