{"id":7900,"date":"2023-07-30T13:07:38","date_gmt":"2023-07-30T17:07:38","guid":{"rendered":"https:\/\/mimbly.com\/wordpress\/?p=7900"},"modified":"2023-07-30T13:07:38","modified_gmt":"2023-07-30T17:07:38","slug":"raspberry-muffins-from-smitten-kitchen","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2023\/07\/30\/raspberry-muffins-from-smitten-kitchen\/","title":{"rendered":"Raspberry muffins from smitten kitchen"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2023\/07\/53071157939_135be299b1_z.webp\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"427\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2023\/07\/53071157939_135be299b1_z.webp\" alt=\"\" class=\"wp-image-7902\"\/><\/a><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5 tablespoons (70 grams) unsalted butter, melted<\/li>\n\n\n\n<li>1\/2 teaspoon plus one pinch kosher salt<\/li>\n\n\n\n<li>Slightly heaped 1\/2 cup (105 grams) granulated sugar<\/li>\n\n\n\n<li>1 2\/3 cups (220 grams) all-purpose flour, divided<\/li>\n\n\n\n<li>Half a medium lemon<\/li>\n\n\n\n<li>1 large egg<\/li>\n\n\n\n<li>2\/3 cup (150 grams) plain unsweetened yogurt<\/li>\n\n\n\n<li>1 1\/2 teaspoons baking powder<\/li>\n\n\n\n<li>1\/4 teaspoon baking soda<\/li>\n\n\n\n<li>8 ounces (225 grams) fresh or (ideally) frozen raspberries (1 2\/3 to 1 3\/4 cups; see Note)<\/li>\n\n\n\n<li>Heat oven to 375\u00b0F (190\u00b0C).<br><\/li>\n\n\n\n<li><strong>Prepare pan:<\/strong>\u00a0Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter. This ensures muffin spillover releases easily. Line 6 cups with muffin liners. If you\u2019re using a 12-cup pan, space them out and pour about 1 tablespoon of water in each empty cup, which will keep the empty pockets from burning.<\/li>\n\n\n\n<li><strong>Make streusel:<\/strong>\u00a0In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup (130 grams) of the flour until it forms a clumpy mixture. Scoop out 1\/4 cup (about 45 grams) and set it aside in a small bowl; this will be your streusel topping.<\/li>\n\n\n\n<li><strong>Make muffin batter:<\/strong>\u00a0Finely grate the zest of your lemon half into the large bowl with the remaining streusel in it, then juice the lemon half over it too. Add yogurt and egg and whisk to combine as smoothly as you can, but it\u2019s okay if the batter doesn\u2019t fully even out. Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1\/2 teaspoon salt, and whisk to thoroughly combine, going several times more around the bowl than seems necessary. Add remaining 2\/3 cup (90 grams) of flour and all of the berries and stir gently; just until the flour disappears.<\/li>\n\n\n\n<li>Divide batter between six prepared muffin cups; go ahead and heap it as much as is needed. Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.<\/li>\n\n\n\n<li><strong>Bake muffins:<\/strong>\u00a0For 25 to 30 minutes, and until a toothpick inserted from the top to the center of the muffin comes out batter-free. Let cool completely in the pan.<\/li>\n\n\n\n<li><strong>Do ahead:<\/strong>\u00a0These muffins keep phenomenally. I keep them either in their baking pan or on a plate uncovered (so they don\u2019t get mushy on top) and they\u2019ve been excellent even on day 3 and not bad at all on day 4.<\/li>\n\n\n\n<li><strong>Notes:<\/strong><strong>Raspberries by cup:<\/strong>\u00a0Just a heads up that while technically every ingredient is more accurate when measured by weight, raspberries are particularly so. They\u2019re hollow. When frozen, they take up more space in a cup per ounce. When defrosted or very ripe and fresh, they collapse and take up less space per ounce in a cup. For frozen raspberries, use the higher cup suggestion (1 3\/4 cups); for very ripe fresh, use the lower amount (1 1\/2 cups).<strong>Double this:<\/strong>\u00a0Yes, you can absolutely double this recipe to make 12 muffins; no changes needed. When you double the sugar, simply measure 1 cup plus 1 tablespoon.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[996,1045,7,11],"tags":[741,162,201,109,346,324],"class_list":["post-7900","post","type-post","status-publish","format-standard","hentry","category-muffins","category-raspberries","category-recipes","category-sweets","tag-baking-powder","tag-butter","tag-egg","tag-raspberries","tag-sugar","tag-yogurt"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=7900"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7900\/revisions"}],"predecessor-version":[{"id":7903,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7900\/revisions\/7903"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}