Raspberry Muffins

Ingredients

• 1 1/4 cups (150 grams) cake flour (see notes for substitution)
• 1/2 cup + 2 tablespoons (125 grams) granulated sugar
• 1/4 teaspoon table salt OR 1/2 teaspoon kosher salt
• 1/2 cup (4 ounces/ 113 grams) cold salted or unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cup (250 grams) sugar
• 3 large eggs
• 1 1/2 cups (340 grams) plain unsweetened yogurt, preferably whole milk yogurt (not Greek yogurt, see notes)
• 3/4 cup (6 ounces/ 170 grams) butter, melted and cooled to room temperature
• 1 tablespoon pure vanilla extract
• 3 cups (360 grams) cake flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt OR 3/4 tsp kosher salt
• 3 cups (14 ounces/ 360 grams) raspberries, fresh or frozen (if frozen, not thawed)

Instructions

1. 1

   Make the Crumb Topping: Add the cake flour,...: Make the Crumb Topping: Add the cake flour, sugar, and salt to the bowl of an electric mixer and stir to combine. Fit the mixer with the paddle attachment and add the butter. Mix on medium-low until the mixture resembles coarse crumbs. (Alternatively, pulse the butter and the dry ingredients in a food processor.) Cover the crumbs to keep the mixture from drying out and set aside.

2. 2

   Heat the oven to 350 degrees F (176...: Heat the oven to 350 degrees F (176 degrees C). Line two 6-cup jumbo muffin pans or two 12-cup standard-size muffin pans with paper liners.

3. 3

   Add the sugar and eggs to a medium...: Add the sugar and eggs to a medium size bowl and whisk to combine. Whisk in the yogurt, then the melted butter, and vanilla.

4. 4

   Add the cake flour, baking powder, baking soda,...: Add the cake flour, baking powder, baking soda, and salt to a separate large bowl and stir to combine. Pour in the egg and yogurt mixture and use a wooden spoon or rubber spatula to combine, stirring just until everything is incorporated. Very gently, fold in the raspberries.

5. 5

   Distribute the batter amongst the muffin cups. Use...: Distribute the batter amongst the muffin cups. Use about 1/2 cup of batter per jumbo-size muffin or 1/4 cup of batter for standard-size muffins.

6. 6

   Use your fingers to distribute the crumb topping...: Use your fingers to distribute the crumb topping over the muffins, squeezing it together to create some larger crumbs.

7. 7

   Bake jumbo muffins for 30-40 minutes. Bake standard-size...: Bake jumbo muffins for 30-40 minutes. Bake standard-size muffins for 23-28 minutes. To test that the muffins are done, insert a toothpick in the center of a muffin and remove it. The muffins are done when there is no evidence of raw batter on the toothpick.

8. 8

   Allow the muffins to cool in the muffin...: Allow the muffins to cool in the muffin tin for 5-10 minutes, then remove them to a wire rack and allow them to cool completely. Once cool, store in an airtight container.