With the air a little more brisk at night and September fully underway, we can start turning on our ovens again. Muffins on a weekend morning are the perfect transition into fall baking. Perfect for those days where you want a special breakfast, yet don’t want to stand over the stove flipping pancakes. The best parts – it’s one bowl and no mixer is required.
In true Bake Like A Champ fashion, the recipe comes together seamlessly and quickly. The batter takes 5 minutes to put together! If you like blueberries more than raspberries, just replace the berries and feel free to swap out vanilla extract for lemon zest.
Raspberry Vanilla Muffins Recipe
Recipe adapted from Smitten Kitchen
Makes 9 standard-size muffins
5 tablespoons (70 grams) unsalted butter, cold is fine
1/2 cup (3 1/2 ounces or 100 grams) sugar
3/4 cup plain unsweetened yogurt
1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons (7 grams) baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea or table salt
1 1/2 cups (195 grams) all-purpose flour
1 1/4 cups (215 grams) raspberries, fresh or frozen (no need to defrost)
3 tablespoons turbinado (sugar in the raw) sugar
- Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray.
- Melt butter in the bottom of a large bowl and whisk in sugar, yogurt, vanilla and egg until smooth.
- Whisk in baking powder, baking soda and salt until fully combined.
- Lightly fold in flour and berries. Batter will be very thick, like a cookie dough.
- Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar. This seems like a lot, but the batter itself is not very sweet, so it makes for a perfect crunchy top.
- Bake for 25 minutes, until tops are golden. Let cool in pan for 10 minutes.