Raspberry Blueberry Muffins
Raspberry blueberry muffins feature brown butter, brown sugar, vanilla bean paste, fresh raspberries and fresh blueberries. Muffins are topped with a brown sugar cinnamon walnut streusel and baked until golden.
Equipment
- 1 (12 cup) regular muffin tin
Ingredients
Raspberry Blueberry Muffins
- 113 grams unsalted butter (1/2 cup OR 1 stick)
- 256 grams all-purpose flour (2 cups)
- 100 grams light brown sugar (1/2 cup)
- 50 grams granulated sugar (1/4 cup)
- 3 grams fine sea salt (1/2 teaspoon)
- 15 grams baking powder (1 tablespoon)
- 180 grams whole milk OR buttermilk (3/4 cup), room temperature
- 50 grams egg (1 large), room temperature
- 5 grams vanilla bean paste (1 teaspoon)
- 125 grams fresh raspberries (3/4 cup)
- 125 grams fresh blueberries (3/4 cup)
Walnut Streusel
- 50 grams light brown sugar (1/4 cup)
- 24 grams all-purpose flour (3 tablespoons)
- 2 grams ground cinnamon (1/2 teaspoon)
- 28 grams unsalted butter (2 tablespoons), melted
- 30 grams chopped walnuts (1/4 cup)
Instructions
Raspberry Blueberry Muffins
- Preheat the oven to 400 degrees F. Line muffin tin with paper liners.
- Add unsalted butter to small saucepan. Heat over low heat until butter melts. Stirring occasionally, continue to cook butter until it becomes amber brown in color, with small brown bits accumulating on the bottom of the saucepan, about 5 minutes. Cool. Set aside.
- Add all-purpose flour, light brown sugar, granulated sugar, fine sea salt, and baking powder to mixing bowl. Whisk well to combine. Set aside.
- Add cooled brown butter, whole milk, egg, and vanilla bean paste to mixing bowl. Whisk to combine.
- Add the wet ingredients to the dry ingredients. Stir with a flat spatula just until combined. Do not over mix.
- Fold in the fresh raspberries and fresh blueberries.
- Divide the muffin batter evenly between the muffin tin cups.
Walnut Streusel
- Add light brown sugar, all-purpose flour, ground cinnamon, melted butter and chopped walnuts to a small bowl. Stir to combine. Sprinkle streusel mixture evenly over muffin tops.
- Bake in preheated oven for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and cool on wire rack.
- Store muffins in an airtight container at room temperature.