Description
This raspberry muffin recipe Magenta Swirl Sugar Cap delivers incredibly tender muffins bursting with sweet-tart raspberries, crowned with an eye-catching, crunchy magenta swirl. It’s perfect for elevating morning routines or creating special moments for family.
Ingredients
- 1.75 cups (210g) all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.75 cup (180ml) milk (dairy or unsweetened non-dairy works)
- 1 large egg
- 0.5 cup (113g) melted unsalted butter or 0.5 cup (120ml) neutral oil (adds richness and a moist texture)
- 0.5 cup (100g) granulated sugar
- 1.5 cups (200g) fresh or frozen raspberries (no need to thaw)
- 0.25 cup (50g) granulated sugar (for the Magenta Swirl Sugar Cap)
- Tiny dash of natural red/pink food coloring or beet powder (for the Magenta Swirl Sugar Cap)
- 1–2 tsp milk (for the Magenta Swirl Sugar Cap)
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 0.25 tsp almond extract
- Optional: A sprinkle of turbinado sugar
Instructions
- Prep Oven & Pans: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined (about 30 seconds).
- Mix Wet Ingredients: In a separate medium bowl, whisk together the sugar, milk, egg, and melted butter or oil until the mixture is smooth and fully incorporated (about 1-2 minutes). Stir in the vanilla and lemon/almond extract if using.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients. Stir just until moistened. A few lumps are normal; overmixing leads to tough muffins.
- Fold In Raspberries: Gently fold in the fresh or frozen raspberries. Be careful not to crush them too much, aiming for even distribution (about 30 seconds).
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Create Swirl Cap: In a small bowl, combine the 0.25 cup granulated sugar for the cap, a tiny drop of red/pink food coloring (or a pinch of beet powder), and just enough milk (about 0.5 tsp at a time) to create a thick, pastelike consistency that is spreadable.
- Apply Swirl Cap: Dollop a small spoonful of the magenta sugar paste onto the top of each muffin. Use the back of the spoon to gently swirl or spread it across the surface.
- Bake Muffins: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The edges should be golden, and the cap set and slightly crusty.
- Cool Muffins: Let the muffins cool in the tin for a few minutes (about 5 minutes) before transferring them to a wire rack to cool completely.
Notes
Overmixing batter leads to tough muffins; a few lumps are preferred. You can prep dry and wet ingredients the night before. This recipe works beautifully with blueberries or a mixed berry blend if raspberries are not on hand. If muffins brown too fast, reduce temperature or loosely tent with foil. If batter looks too dry, add 1-2 tablespoons of extra milk. For a healthier profile, opt for unsweetened almond milk and coconut oil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: raspberry, muffins, magenta, sugar cap, baking, easy, breakfast, brunch, dessert, homemade