I don’t usually list most of the ingredients of a recipe in the title of a post, but this one deserved the honor. The original recipe title didn’t include the raspberries, that was my idea. My daughter, Emily, and sister Linda both love raspberries for snacks. They both bring boxes of them when they visit and leave them behind. I needed a use for the lovely looking berries!
We’ve been on a muffin binge the last few weeks. My favorite recipe makes 24 muffins and they’re small but we don’t eat that many muffins regularly. I should maybe freeze them in packets because we don’t end up eating them every day. Or learn to cut the recipes down in size, I suppose. This recipe makes 18 and that’s still a lot if we’re not having guests!
My P.S. finished off the last of the rhubarb muffins this morning so I went searching for a good recipe for raspberry muffins, having not one but 2 boxes of beautiful berries left by my latest visitor, sister Linda. I wanted a recipe with olive oil and the recipe I found also had honey and lemon zest. I was intrigued. I do eat raspberries if they’re in a dish where there are other things to distract me. I don’t hate, hate them, I just don’t care for them.
I heated my oven and sprayed the muffin pan well. I used a dark nonstick muffin pan and wasn’t sure if I should spray or not. After reading the recipe advising us to spray muffin papers as well to prevent sticking, I decided to spray just in case. I didn’t think they’d jump out of the pan and slide all over the oven, but you just never know. Rogue muffins and all that.
I whisked the dry ingredients together in a large bowl. I zested the lemon into the dry ingredients and stirred well again to thoroughly spread the lemon zest throughout the mixture. I seriously didn’t measure the zest or juice, I just eyeballed it.
I measured the wet ingredients into another bowl. I heated my buttermilk for 20 seconds in the microwave to get it closer to room temp. Up north on a cool day things don’t get to room temp fast and I’m impatient. By pouring the slightly warm buttermilk into the mixture it also warmed the eggs slightly so they were room temp. It all mixed well with a whisk.
I poured the wet ingredients into the dry ingredients just enough so that no dry ingredients remained. I’d washed the berries and let them dry and now I folded them into the batter. The berries were large and ripe and fell apart somewhat which was fine with me. I’d rather have my raspberries in small portions throughout the muffins.
I used an ice cream scoop to fill the muffin cups with batter, dispensing the remaining batter until they were all equally filled.
The recipe called for a lemon glaze on the muffins but I wanted a crumbly top, more of a bakery look to them. I found another muffin recipe in my own recipes and mixed the brown sugar, flour and butter with a fork until it was large crumbs.
Using my fingers, I dropped crumbs on the tops of the muffins and of course all over the pan and the table. It was messy. Then I tucked the pan into the oven and set the timer for 15 minutes.
I checked the muffins with a toothpick at 15 minutes and they were very wet still. I set the timer for another 5 minutes and they tested dry the second time. I removed the pan to a rack and let them cool for about an hour.
A small knife worked well to pop the muffins out of the tin and I stored them in a large plastic, covered container. After I photographed them of course! I tasted half of the one I cut to photograph and was super pleased with the taste. Lemony, moist and wonderful! The combination of olive oil and buttermilk elevated them from a normal muffin and the lemon zest paired with raspberries was a double pop of flavor.
I liked that the muffins weren’t very sweet but was disappointed in the moistness. Using buttermilk, they shouldn’t have been dry. Particularly the next day, when they were even dryer. I discussed it with my P.S. and he suggested to change out the olive oil with coconut oil. We were fresh out of coconut oil so it was a week or so until I got back to the recipe.
Once I had the coconut oil, I laughed and smacked myself, we were out of raspberries! It was another few days before we remembered to buy raspberries and then I discovered I was out of honey. Ok, more modifications were going to happen. These muffins were beginning to be my magnum opus. I needed to get them tweaked to perfection.
I made the second batch with 1 cup of sugar, skipped the honey, added 1/2 cup of coconut oil, and a full cup of buttermilk. The dough had seemed very stiff and dry and the obvious tweak was to double the buttermilk. We had a hit! Perfect muffins the second time. Much lighter and moist. I’d checked them at 14 minutes and 17 minutes and again they were done at 20 minutes. Odd with the extra moisture, but they were definitely done!
The crumb topped muffins are bakery pretty, but as I moved those first batch of muffins to the storage container they were already dropping crumbly bits all over. The second time I used a different recipe for the crumb topping and it stayed put much better. The recipe below has all of my tweaks, and now makes 18 beautiful muffins.
Raspberry Coconut Oil Muffins
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup coconut oil
1 cup buttermilk; room temp
2 large eggs; room temp
2 tablespoons lemon zest (I used one large lemon)
2 tablespoons fresh-squeezed lemon juice
2- 6 ounce boxes of fresh raspberries
1/2 cup all-purpose flour
1 tablespoon light brown sugar
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon vanilla extract
pinch of salt
Preheat oven to 350˚F. Spray 18 cups of muffin tins with non-stick baking spray. If you use cupcake papers, also spray their insides to prevent sticking.
In a large bowl whisk together flour, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine honey, sugar, olive oil, buttermilk, eggs, lemon zest, and lemon juice. Whisk together until well combined.
Stir wet ingredients into the dry ingredients just until mixed. Add raspberries and fold in just until mixed. Berries may fall apart and that is good.
Scoop batter into muffin cups with a large spoon or an ice cream scoop. Cups will be very full, almost to the top.
In a small bowl use a fork to mix the brown sugar, flour and butter until crumbly. Larger chunks are best. Sprinkle over muffins.
Bake for 17 – 21 minutes or until a toothpick tests dry. Check often after the first 15 minutes as they bake quickly. Mine baked 20 minutes. The muffins do not turn very brown.
Set muffin pans on racks and let cool to room temp. Use a butter knife to help lift each out of the pan and store in a large plastic container, covered.