Easy Apple and Raspberry Muffins
These Easy Apple and Raspberry Muffins are light and moist with a delicious sweet-tart combination of apples and raspberries.
Servings: 12 Muffins
Calories: 342kcal
Equipment
- mixing bowl
Ingredients
- 3 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup peeled and diced apples 1 medium apple
- 1 cup fresh or frozen raspberries
- ½ cup granulated white sugar
- ½ cup brown sugar
- ½ cup milk at room temperature
- ⅔ cup vegetable oil
- 2 large eggs at room temperature
- 1 egg yolk at room temperature
- 1 teaspoon vanilla extract
- coarse sugar for topping
Instructions
- Move the oven rack to the middle position. Preheat oven to 425°F (220°C). Grease one standard 12-count muffin pan with nonstick spray or line with muffin papers. Set aside.
- In a large bowl, whisk together the 3 ½ cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Toss the 1 cup peeled and diced apples and 1 cup fresh or frozen raspberries in the dry ingredients until they are well coated. This will prevent the fruit from sinking to the bottom of the muffins. Set aside.
- In a medium bowl whisk together the ½ cup granulated white sugar, ½ cup brown sugar, ½ cup milk, ⅔ cup vegetable oil, 2 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined. Be careful to not crush the raspberries and do not over mix. The batter will be thick. Allow the batter to rest for 5 minutes.
- Divide the batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar.
- Bake the muffins at 425°F (220°C) for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 20 minutes until the tops are golden brown. Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done.
- Allow the muffins to cool for several minutes in the muffin pan before transferring them to a wire rack to cool completely.
Notes
Muffins bake best on the middle rack of the oven. Too low and the bottoms will burn, too high and the tops will brown too quickly.
When stirring be careful to not crush any of the raspberries.
Don’t over-mix the batter. A few lumps are fine. Overmixing will create too much gluten causing your muffins to be tough.
The muffin batter will be very thick, almost like cookie dough. This prevents the fruit from sinking to the bottom and helps to give the muffins a tall muffin top.
Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.
Storage: These muffins will stay moist for a couple of days when stored at room temperature. Store them in an airtight container for 1-2 days. Any longer than that at room temperature and the fruit will start tasting fermented especially on warm days.
For longer storage keep them in the refrigerator for up to a week.
Nutrition
Serving: 1 | Calories: 342kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 313mg | Potassium: 105mg | Fiber: 2g | Sugar: 20g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 2mg