Earlier this year I made the best blueberry muffins ever
and I shared this picture of them on Instagram.
I unfortunately didn't take any pictures to blog about those,
but just a few weeks later I decided to swap out the blueberries
and make raspberry muffins following the same recipe!
I'm going to warn you now - this post was almost a fail.
Luckily I put on my thinking cap and figured out a way to save them.
But since I made the mistake, you guys might too.
And I figured it was best to confess my mistake and
also show you what I did to fix it.
Keep reading to see how they're made and how I screwed up in the process.
HAHA #bloggerfail
The Goods:
All-Purpose Flour
Sugar
Salt
Baking Powder
Vegetable Oil
Eggs
Milk
Raspberries
Butter
Ground Cinnamon
Lemon Zest (Not Pictured)
In a large bowl, combine the following:
3 cups flour, 1 1/2 cups sugar, 1 teaspoon salt,
4 teaspoons baking powder and zest from one lemon.
In medium bowl, combine the following:
1 cup sugar, 2/3 cup flour and 3 teaspoons cinnamon.
Set aside.
In a large measuring cup, add 2/3 cup vegetable oil and two eggs.
Then add enough milk (about 2/3 cup) to make 2 cups total and mix well.
Pour the milk mixture into the large mixing bowl with the flour mixture.
Stir to combine, being careful not to over mix.
Carefully fold your raspberries into the dough.
Cube 1/2 cup of softened butter...
And add to the medium bowl of flour mixture you'd set aside.
Mix the cubed butter in with a folk until mixture is crumbly.
Carefully fill each muffin cups about 3/4 of the way full.
Then add the crumb topping to each.
Bake at 400 degrees for about 25 minutes.
Test that they're done by inserting a toothpick.
If it comes out clean your muffins are done baking!
Remove from oven, cool in pan for a minute or two,
and finish cooling on a wire rack.
Now here's where I realized these were almost a failure...
The pretty muffin cups I was using had a max temperature of 350 degrees,
but silly Robyn sadly didn't pay attention to that little detail.
And I ended up burning the bottoms of probably 75% of the muffins!
(Insert super sad face here.)
After being sad for a few minutes, I decided to try to remedy the situation
by removing the muffins from the cups and then chopping off the burnt bottoms.
That's a lot of wasted pretty little muffin cups!
But in the end, the muffins turned out great!
The wrappers weren't nearly as pretty as I'd hoped....
But they tasted pretty darn amazing!
And I was able to give them away in cute little packaging as planned.
Raspberry Crumb Muffins
Adapted from All Recipes
For the Muffins:
3 Cups All-Purpose Flour
1 1/2 Cupa Sugar
1 Teaspoon Salt
4 Teaspoons Baking Powder
2/3 Cup Vegetable Oil
2 Eggs
2/3 Cup Milk
2 Cups Fresh Raspberries
Zest from One Lemon
For the Crumb Topping:
1 Cup Sugar
2/3 Cup All-Purpose Flour
1/2 Cup Butter, Cubed
3 Teaspoons Cinnamon
- In a large bowl, combine 3 cups flour, 1 1/2 cups sugar, 1 teaspoon salt, 4 teaspoons baking powder and zest from one lemon.
- In medium bowl, combine 1 cup sugar, 2/3 cup flour and 3 teaspoons cinnamon. Set aside.
- In a large measuring cup, add 2/3 cup vegetable oil and two eggs. Then add enough milk (about 2/3 cup) to make 2 cups total and mix well.
- Pour the milk mixture into the large mixing bowl with the flour mixture. Stir to combine, being careful not to over mix.
- Carefully fold your raspberries into the dough.
- Cube 1/2 cup of butter and add to the medium bowl of flour mixture you'd set aside. Mix the cubed butter in with a folk until mixture is crumbly.
- Fill each muffin cups about 3/4 of the way full. Fill rest of the way with crumb topping.
- Bake at 400 degrees for about 25 minutes. Test that they're done by inserting a toothpick. If it comes out clean your muffins are done baking!
- Remove from oven, cool in pan for a minute or two, and finish cooling on a wire rack.
