These light and fluffy raspberry muffins with sesame crumble were an impromptu experiment gone right. I was planning on testing a blueberry tart this weekend but stumbled upon some raspberries that were on sale and quickly pivoted to use the ingredients I already had at home to turn these fresh raspberries into a delightful batch of muffins.
Growing up, I often made a raspberry muffin recipe from a children’s cookbook we had at home and I remember loving the tartness of the raspberries in the muffin. While that muffin recipe had an oat topping, this time I opted for a sesame topping that adds crunch and a slight savory note rather than layer on additional sweetness. This recipe also uses yogurt for a light texture and a hint of lemon zest for added brightness.
These muffins are quick to whip up and very versatile. You can use Greek yogurt in place of plain yogurt, 2 cups of all-purpose flour instead of a blend of white and wheat flours, or use 1/2 cup of oil instead of the combination of oil and butter.
Raspberry Muffins
Cuisine: Breakfast bakesDifficulty: Quick bake12
muffins14
minutes20
minutesThese raspberry muffins are supremely light and fluffy and have a sesame crumble topping that balances out the sweetness and adds a nice crunch.
Ingredients
2/3 cup (85g) whole wheat flour
1 1/3 cup (160g) all-purpose flour
3/4 cup (150g) granulated sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
8 oz raspberries, fresh or frozen
2 large eggs
scant 1 cup (235g) plain full fat yogurt or Greek yogurt
5 Tbsp vegetable oil
3 T unsalted butter, melted and cooled
1 tsp vanilla extract
1 tsp lemon zest
- For the sesame topping
2 Tbsp sesame seeds
1 Tbsp all-purpose flour
2 Tbsp light brown sugar
1/2 Tbsp softened butter
Instructions
- Preheat the oven to 400F.
- Sift the flours, sugar, baking soda, baking powder, and salt into a large bowl. Gently stir in the raspberries. Coating them in the flour mixture will prevent them from sinking to the bottom of the muffins.
- In a separate bowl, beat the two eggs with a fork and stir in the yogurt, vegetable oil, melted butter (make sure the butter is not piping hot when adding), vanilla extract, and lemon zest.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir gently just until there are no more visible flour streaks. Do not overmix.
- Spoon batter into a greased muffin tin, distributing it equally.
- Make the topping
- In a small bowl, stir to together the sesame seeds, flour and brown sugar.
- Using a fork, blend the softened butter into the mixture until the whole mixture becomes slightly moistened
- Sprinkle the sesame topping on the muffins.
- Bake for approximately 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Turn the tray half-way through baking.
Notes
- Feel free to use black sesame seeds, white sesame seeds or a blend for the topping.
- If you don’t have whole wheat flour at home, instead use a total of 2 cups of all-purpose flour. You can also use a total of 1/2 cup of vegetable oil in lieu of the combination of vegetable oil and butter.
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