Starting off this sunny morning with adorable mini summertime muffins! Filled with red raspberries and citrus-y orange tang, these are the muffins you need to bake before a picnic and day at the beach. Mini muffins are the best for snacking-and great for kids. Top these off with crumbly oatmeal streusel and you’re in for the full treat!
Summer means fruit and citrus and easy recipes that you can whip up quick and get out to enjoy the day! I love that these Raspberry muffins are made all in one bowl and because of their small size, bake up in 13 quick minutes. Seriously so perfect for an easy bake and muffin craving!
Okay, have we used up all the exclamation points yet?! LOL, I am obviously excited about these babies!
I am a total muffin feen- see the name of this blog “soul and STREUSEL”. Streusel is my absolute favourite part of muffins and boy let me tell you I have eaten my fair share of muffins. Right before joining the Israeli Army, I worked as the head baker in an adorable boutique bakery in the heart of Jerusalem- the Muffin Boutique. We specialised in- surprise!- muffins- and also made the best chewy, real Montreal style bagels! I spent my days baking hundreds of muffins…my favourites? The Pumpkin Cream Cheese, and the Very Berry Blueberry.
I loved that the Blueberry muffins were so easy to make, yet tasted incredible! No butter, no milk, totally dairy free! You can’t really go wrong with that. So, to reminisce on those days, I created a muffin emulating my fav- fruity raspberry citrus muffins that are dairy-free, one bowl, and totally addictive.
Love baking? Try these
Coffee Amaretto Banana muffins
The ingredients are very straight forward…but let me walk you through it so we don’t have any mishaps.
1. I use regular all purpose flour in my baking, and it is always sifted. This is to make sure the flour is clean of debris/little bugs, and also creates an airier finished product. Sometimes I buy it sifted, sometimes I do it myself(which can be a pain).
2. I live in Israel, and berries are sadly so expensive! I do stock up on frozen raspberries, blackberries, and blueberries, which I use for smoothies and in baking! You really can’t taste the difference in baked goods, so you can choose frozen or fresh raspberries.
3. Citrus on the other hand, I usually always use fresh. (like in this Lemon Amaretto Cake– fresh juice is the best!)
TIP: Zest your orange before juicing it! It might seem silly, but I have caught myself juicing before zesting simply because I was following recipe order and then had to zest orange halves(not fun).
4. THE STREUSEL…Oatmeal Streusel. Streusel is very simple to make and has a base of a couple core ingredients(sugar, flour, and oil or butter), and you can build on that to fit your fancy. Here we added some oats for an extra hearty feel- and it pairs so nicely with the raspberries! Just crumble the ingredients together with your fingers until the right texture is formed- a bit “sandy”, with some pea sized crumbs of streusel.
Make sure to use old fashioned oats, otherwise called Quaker Oats. The pieces are bigger and not as fine and crumbly compared to instant oats.
Is there a difference in Instant oats and Old Fashioned oats in baking?
Yes! Instant oats are for quick cooking, and really chewy soft oatmeal cookies. For a more full, oat-y flavour, and in crumbles and bars, we use the old fashioned kind!
I hope you love these Raspberry Citrus Burst Mini Muffins like we do! Remember to leave a review or a nice thought in the comment section below- I love hearing what recipes are your favourites and what is the “matzav” in your kitchen.
For fun and behind-the-scenes, come and join the fam on Instagram!
Lots of love, Estee
Raspberry Citrus Burst Mini Muffins
- 2 cup flour, sifted
- 1/2 cup plus 2 Tbs demarara sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil(I use canola)
- 1 medium egg
- 1/2 tsp orange zest
- 1/4 cup plus 2 Tbs orange juice
- 1/2 cup Water
- 1/2 tsp vanilla extract
- 1/2-3/4 cup raspberries, fresh or frozen
- 1/8 cup oil(I use canola)
- 1/4 cup flour, sifted
- 1/4 cup rolled oats(not instant) also called old fashioned oats
- 1/4 cup White sugar
Dry ingredients + Wet
- Preheat oven to 175 C/350 F Spray mini muffin trays with non stick spray or place muffin cups into the moulds.
- In a large bowl, whisk together(with a whisk!) the flour, sugar, baking powder and salt. Make a well in the centre of the dry ingredients.
- To the well, add the oil, egg, orange zest and juice, and vanilla extract. Whisk the wet ingredients to break up the egg, than switch to a rubber spatula. Gently fold dry ingredients into the wet in the centre of the bowl and mix just until combined. Don't over mix- this makes a tough muffin!
- In a small bowl, combine the oil, flour, oats, and sugar and mix together with your fingers until crumbs form.
- With a small spoon, fill up the muffin moulds almost all the way to the top with batter. Filling them up full will give you the perfect muffin top! Coarsely chop the raspberries and sprinkle over the batter. Gently press them down. Sprinkle over a little streusel and lightly press that down as well- just to stick it to the batter.
- Bake at 350 F/ 175 C for 13 minutes, or until tops have just turned golden. My oven takes 13 minutes exactly for the perfect mini muffin!
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