- If you're looking for the perfect breakfast treat
to brighten your morning,
then you've got to try my raspberry muffin recipe.
And if you love my videos,
don't forget to hit that like button and subscribe.
Hey, you're watching Preppy Kitchen where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
These raspberry muffins will be ready in a snap.
So, let's get started.
First off, set that oven to 400 degrees.
These muffins are gonna get a nice puff from the high heat.
Now, we're gonna make a really easy
and delicious streusel topping.
1/4 cup of sugar, 50 grams;
1/4 cup of flour, 30 grams;
and now, two tablespoons of cold butter.
So, keep it up into smaller pieces.
One pinch of salt for a little contrast.
And now, we're gonna add that butter in there.
And you have two choices,
you can work it in with your hands
or you can just cut it in,
but it's so much easier to work it in with your clean hands.
And you can let me know in the comments,
if you like to make your streusel topping with melted butter
or with cold butter like I'm doing.
Kind of go back and forth.
You can also let me know
if you've never made a streusel topping
in your life. (chuckles)
Okay.
This is nice and crumbly.
You can see, you have a variety of crumbs.
Some are really tiny, some are small,
but all of them are mixed with butter, sugar, and flour.
This can get set aside.
And now, we're gonna make our easy muffins.
For the muffins,
I'm combining two cups of all purpose flour, 240 grams;
1/2 a teaspoon of salt.
If you're using fine grain salt, move that down to 1/4.
You know why.
One cup of sugar, 200 grams;
and two teaspoons of baking powder.
You know, it's so funny, there's such a science
to using baking powder versus baking soda.
So many reasons, but one of them is that baking soda
will make your baked goods be a little bit more brown.
If you saw my soft pretzel video,
we actually boiled the pretzels in a bath of baking soda.
And that's what gives them their beautiful brown color.
These muffins only have baking powder
'cause we want that to be nice and light.
Whisk it up and set it aside.
Time for the wet ingredients.
(glass bowl rustling)
I think, through the sands of time,
I remember having another YouTube video for these muffins,
but those muffins are my mom's recipe.
And I think it might've been a video
of us making these together.
It was really fun.
This one has been me tinkering around over the years.
It changed enough that I want to have a new video
because they got the streusel topping,
the muffins are a little bit different,
and they're equally delicious.
So you can check that out if you want,
if that exists. (chuckles)
I think it does. (chuckles)
In a separate bowl, we're combining butter and oil.
So the oil will give you this wonderful fluffy crumb,
but the butter tastes delicious,
so we're gonna use both.
Five tablespoons of oil,
and in case you're wondering that's 75 mL
which is 1/4 of a cup plus one tablespoon.
To that, we're adding three tablespoons of melted butter.
Let me know in the comments by the way,
if you've ever cursed your microwave for exploding butter.
It happens to me much more
than I'll admit to you. (chuckles)
Now, we're gonna add two eggs,
large and room temperature if you can;
3/4 of a cup of milk, that's 180 mL;
mm, two teaspoons of a nice vanilla.
And now, my sneaky touch is of course,
the zest of one lemon.
Lemon and raspberries go together so well.
And you'll find that just the zest
will lift the whole muffin up right into your mouth
and it'll be delicious.
All right, where's my zester?
Right where I left it.
All right, we're zesting one lemon right into this bowl.
Whoa! - Whoa
- Tap it in.
(glass bowl clinking)
Give us a good whisk.
We should break those eggs up first.
Whisk that mixture up until it's nice and smooth.
And then we're gonna combine this with the flour
and fold in the raspberries.
Look at that.
(glass bowl clinking)
Look at me, using two separate whisks for one recipe.
I must love doing dishes!
I don't.
That was a mistake. (chuckles)
Grab 1 1/2 cups of fresh raspberries,
and that's about two clamshells minus realistic snacking,
in case you're wondering.
Whoa! Look at that sunny, beautiful color.
I wish you could smell this.
It's so good.
Fold the batter together.
So, we really just wanna combine it
just until everything's wet.
Almost mixed together.
I still see some pockets of flour and that is what I want.
Time for 1 1/2 cups of raspberries.
Oh! Fold that in there gently, very gently.
I've seen the last of my bits of flour,
they scrape the bottom.
And this is ready to pop into my muffin tins.
Some people like to have their muffin tins naked,
I like to use a paper because it's easier for them
to come out.
And I think the muffins are also softer.
If you don't use a paper,
you're gonna have a crisper edge
which some people like,
some people don't like as much.
Gently transfer the batter over.
Those raspberries are so delicate,
you don't wanna break them up too much.
And if someone doesn't get a raspberry,
you're fired! (chuckles)
Everyone needs at least a couple of bits of raspberry
in there.
So, just keep an eye out for that.
That's the one thing that we gotta be careful for,
for any kind of muffin that has a fruit.
Now, back to that beautiful streusel mixture.
We're just gonna sprinkle it on top of every single muffin.
Oh my gosh!
I'm so excited about this.
I'm just gonna top a couple of these muffins
with raspberries just to see how it looks.
I always want these muffins to scream,
"I'm a raspberry muffin,"
and you can't kind of tell what a streusel topping,
so just pop a couple on top.
These are gonna go into the oven at 400 degrees
for 18 to 20 minutes or until the centers are done.
You can use a skewer to check for doneness.
Into the oven, you go!
Let's pull one of these apart.
Look at that amazing interior.
What? (chimes tinkling)
If you liked this video, check out my muffin playlist.
Mm, that is truly delightful.
I hope you get a chance to make this recipe.
And I'll see you in the next video.