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Raspberry Muffins with Basil Sugar

5 | 3 reviews
I can confidently say these are the best raspberry muffins ever. They are insanely easy, and the basil sugar is supremely simple, but absolutely takes them to the next level. They are moist on the inside, fluffy throughout, crispy on top, and packed with fresh raspberries. When berry season starts, get ready, because you'll want to make these on repeat!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 jumbo muffins

Equipment

  • 1 whisk
  • 1 spatula
  • 1 parchment paper
  • 1 jumbo muffin tin

Ingredients

  • 2 large eggs
  • 1/2 cup (113g) salted butter, melted
  • 1/2 cup (110g) granulated sugar
  • 1/2 cup (110g) dark brown sugar
  • 1/3 cup (85g) skyr or greek yogurt
  • 1 teaspoon vanilla extract, or rose water, if you prefer a more floral flavor profile
  • 2 cups (280g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt, use half if you are using Morton's
  • 1/3 cup (80g) milk of choice, I use almond milk typically
  • 2 cups (320g) fresh raspberries
Basil Sugar
  • 1/2 cup (125g) turbinado sugar
  • 1 teaspoon fresh basil leaves, finely chopped (the finer the better)

Instructions 

  1. Position a rack to the center of the oven and preheat to 375°F.
  2. In a large bowl, whisk together 2 eggs, 113 grams of melted butter, 110 grams of granulated sugar, 110 grams of dark brown sugar, 85 grams of skyr, and 1 teaspoon of vanilla extract until smooth.
  3. Add in 280 grams of all-purpose flour, 2 teaspoons of baking powder and 1 teaspoon of kosher salt. Mix, adding 80 grams of milk a few tablespoons at a time to help ease it into a smooth batter.
  4. Fold in 320 grams of raspberries with a spatula. They will break apart, but be gentle and try to keep them as whole as possible.
  5. In a small bowl, add 125 grams of turbinado sugar and 1 teaspoon of finely chopped basil leaves (the finer the better here!). Use your fingers to press the basil into the sugar, rubbing the basil in. It should start to smell amazing, and the sugar should take on the texture of damp sand, set aside.
  6. Line or grease a jumbo muffin tin and equally portion the batter into each cup. This will make six jumbo muffins or twelve standard-sized muffins (see notes). Sprinkle each muffin with a generous amount of the basil sugar and a small sprinkle of flaky salt.
  7. Bake for 32-35 minutes or until the tops are domed and golden and you no longer hear any "bubbling" of the batter. (The toothpick trick won't work here, unfortunately, you'll run into some raspberries!)
  8. Serve and enjoy!

Notes

If using a standard-size 12-count muffin tin, reduce the baking time to 20-25 minutes. 
Serving: 1 muffinCalories: 454kcalCarbohydrates: 65gProtein: 8gFat: 18g