Let’s talk about raspberries. They kind of fly under the radar as far as fruit goes. Often thrown in a recipe with “mixed berries,” they can easily stand alone. Some of you may have nostalgic feelings for them after childhood summers picking just enough berries for your mom to make a pie. If that sounds like you, read on for an amazing raspberry muffin recipe from chef Dawn Perry in partnership with LAY’S® Wavy. Just a taste will take you back.
Ingredients:
Makes 12 muffins
Muffins
– 2 teaspoons baking powder
– ½ teaspoon kosher salt
– 2 cups plus 2 teaspoons all-purpose flour
– 1 stick unsalted butter, at room temperature
– 1 cup sugar
– ½ teaspoon finely grated lemon zest
– 1 large egg
– ¾ cup whole milk
– 1 ½ cups frozen raspberries
Crumb Topping
– 1 ½ ounces LAY’S® Wavy Original Potato Chips, crushed (about ½ cup)
– ¼ cup all purpose flour
– ¼ cup sugar
– 2 tablespoons unsalted butter, melted
Instructions:
Muffins
1. Preheat oven to 375 degrees Fahrenheit and line a 12-cup standard muffin tin with paper liners.
2. Whisk baking powder, salt and two cups flour in a medium bowl and set aside.
3. Combine butter, sugar and lemon zest in a separate medium bowl.
4. Using an electric mixer, beat on medium speed until light and fluffy, about 4 minutes.
5. Add egg and beat to combine, scraping down sides of bowl as necessary.
6. With mixer on low, add flour in three additions, alternating with milk and ending with flour mixture. Beat to combine and scrape down sides of the bowl to be sure everything is incorporated.
7. Toss raspberries with remaining two teaspoons flour. Fold raspberries into batter and divide mixture evenly among muffin cups.
Crumb Topping
1. Combine chips, flour and sugar in a medium bowl.
2. Add melted butter and use a spatula to stir together until moist crumbs form.
3. Sprinkle crumbs evenly over muffins.
4. Bake until golden and a toothpick inserted in the center of the muffins comes out clean, 25–30 minutes. Let cool slightly. Serve warm or at room temperature.
Let’s get these muffins ready!
Preheat oven to 375 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper liners. Whisk baking powder, salt and two cups flour in a medium bowl and set aside.
Muffins
Combine butter, sugar and lemon zest in a separate medium bowl. Using an electric mixer, beat on medium speed until light and fluffy, about four minutes.
Add egg and beat to combine, scraping down sides of bowl as necessary. With the mixer on low, add flour in three additions, alternating with milk and ending with the flour mixture. Beat to combine and scrape down sides of bowl to be sure everything is incorporated.
Toss your delicious raspberries with the remaining two teaspoons of flour. Fold the raspberries into the batter.
And now for the delicious crumbly topping!
Combine chips, flour and sugar in a medium bowl. Add melted butter and use a spatula to stir together until moist crumbs form.
Crumb Topping
Divide mixture evenly among muffin cups and sprinkle crumbs evenly over the muffins. Bake until golden and a toothpick inserted in the center of the muffins comes out clean, 25–30 minutes. Let cool slightly. Serve warm or at room temperature.
Can’t you taste them just looking at this picture?!
One for me, one for you!
For breakfast, brunch or an after-dinner treat. These muffins are perfect little bites!
These muffins can be made up to one day ahead. Cover lightly and store at room temperature.
