I have two different types of mint plants outside on my back deck. They are getting huge with all this sunshine and heat the DC area has been having lately. I also have some frozen raspberries that my mom had picked and brought down for me when she was here last weekend. With them, I decided to make raspberry mint muffins from a W&S Muffin recipe book. The recipe was originally for blackberry muffins with a different type of topping. I decided to make a few changes to this recipe including adding some mint. These muffins came out looking and tasting wonderfully; the mint added a nice refreshing pop and the raspberries and brown sugar streusel topping added a wonderful sweetness. These are perfect with any type of fresh, summer berry. Enjoy!
- 1/4 c flour
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 2 tbsp cold, unsalted butter
- 2 c flour
- 3/4 c sugar
- 2 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp ground cinnamon
- 1 tbsp lemon zest
- 2 tbsp fresh mint, finely minced
- 1⁄4 tsp salt
- 1 egg, beaten
- 5 tbsp unsalted butter, melted
- 1 cup plain yogurt
- 2 cups fresh raspberries or 2 1⁄2 cups frozen
unsweetened raspberries, unthawed
- Preheat an oven to 375°F. Grease 12 standard muffin cups with nonstick cooking spray or tin liners
- To make the topping, stir together the flour, sugars, and cinnamon. With a fork or two knives, cut the butter into the mix until pea-size crumbles form. Set aside.
- To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, mint, lemon zest and salt.
- Make a well in the center and add the egg, melted butter and yogurt. Stir just until evenly moistened. The batter will be slightly lumpy.
- Gently fold in the raspberries with a spatula just until evenly distributed.
- Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the streusel topping.
- Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 25-30 minutes.
- Transfer the pan to a wire rack and let cool for 10 minutes. Makes 12 muffins.