Raspberry Muffins







A recipe allowed in a / / diet.

Enjoy these raspberry muffins on a weekend afternoon and see that life just doesn’t get any better than this. They’re crumbly on top, tender on the inside, and they have a delicious raspberry filling. Serve them with a bit of raspberry topping to double up on the flavor!

Nutritional Chart

Calories: 412 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 59 g
  • 7 g
  • 17 g

Ingredients Needed for Raspberry Muffins

crumble :
½ cup flour
¼ cup sugar
1 ounce butter
egg mixture:
1 egg
1 ounce butter, melted
1 teaspoon vanilla extract
½ cup sugar
1 tablespoon olive oil
1 ½ tablespoons of yogurt
dough :
1 cup flour
1 teaspoon baking powder
3.5 ounces of raspberry

How to Make Raspberry Muffins

  1. You can first start with the crumble mixture.
  2. Add the flour and sugar in a bowl. Add the butter and start breaking it with your fingers. Do that until the dough has the aspect of crumbles.
  3. Separately, crack the egg in a large bowl. Add the melted butter, vanilla extract, sugar, olive oil, and yogurt. Whisk until smooth.
  4. Sift the flour through a strainer and add it to a large bowl. Add the baking powder and a pinch of salt.
  5. Pour the egg mixture over the flour. Whisk continuously until you obtain a smooth mixture. Add the raspberries and mix for a half minute more.
  6. Preheat the oven to 350 degrees F/175 degrees C.
  7. Pour the muffin mixture in individual muffin molds. Fill about 2/3 of the mold with the mixture, leaving room for the crumble. Top each one of them with the crumble.
  8. Bake the muffins for the next 25 minutes.
  9. You can even add some more raspberry topping.

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