Raspberry Rose Muffins
To skip the post and step-by-step instructions and go straight to recipe, click here.I don’t know if you’ve noticed, but it’s the season of love! I know Valentine’s Day tends to be pretty overrated, but I like to look at it as an excuse to show anyone you love that you love them - really, anyone! Give your friends, family, or pets a hug, a treat, or a card, and just see how much it can brighten their day. Or, you can show your love my personal favorite way - baking! Seriously, who doesn’t love receiving some homemade baked goods?
These raspberry rose muffins are the perfect brunch or snack for V-day, birthdays, or any day that you want to bake something for a loved one (even if that loved one is yourself). If you’ve never tried rose flavored baked goods before, I’d really recommend it. It tastes just like the smell of a fresh bouquet of home-grown roses! The light floral sponge wrapped around sweet, jammy raspberries and topped with crisp sugar is such a delight. The very best way to enjoy them is fresh and warm with a little salted butter. Give them a try and let me know if you and your love like them!
Some Recipe Notes:
Can you use cupcake liners instead of buttering the tin?
Absolutely! I just prefer the buttered tins because it gives the muffins a buttery crust on the outside.
How should I store leftover muffins?
I keep these on my countertop in an air-tight food storage container. They’ll stay nice and fresh for 3-4 days like this. When I want to eat one, I just pop it on a plate and heat it in the microwave for 15 seconds, then cut it in half and put a pat of butter in the middle.
How do I know if my rose extract is “high-quality”?
High price tag doesn’t always necessarily mean high quality. I like to go off of smell mostly - if it smells like a fresh bouquet, it’ll do wonderfully, and if it smells of vodka, probably not so much.
Why toss the raspberries in flour?
If you don’t toss wet fruit in flour before baking it into a soft batter, it will sink straight to the bottom due to the moisture. The extra flour helps absorb the extra moisture and keeps the berries suspended perfectly in the middle of the muffin.
Step-By-Step Walk-Through
If you’re feeling confident in your cooking skills and want to skip the walk-through, click here.
Step 1:
Prepare Oven and Berries
Preheat oven to 350 degrees.
Toss 24 raspberries in 2 tablespoons of all-purpose flour in a small mixing bowl until fully coated. Set aside.
Step 2:
Prepare Dry Ingredients
Sift 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt into a medium mixing bowl.
Step 3:
Combine Wet Ingredients
Cream 4 ½ tablespoons of softened salted butter and ⅔ cup granulated sugar together with an electric mixer until fluffy and well-combined, about 3 minutes.
Add 2 eggs and ½ teaspoon of good-quality rose extract into the butter mixture and beat with electric mixer until just fully combined.
Step 4:
Make Batter
Into the wet mixture, pour half of the dry ingredients and mix with a large spoon until just combined.
Then, add 6 tablespoons of whole milk and 3 tablespoons of Greek yogurt to the mixture and again, mix with a large spoon until just combined.
Add the remaining dry ingredients to the mixture and mix with a large spoon until just combined. Some small lumps are ok.
Fold in 3 tablespoons of dried rose petals.
Step 5:
Portion Muffins
Generously butter 12 cupcake tin cups and scoop a little batter into the bottom of each muffin tin, filling them about a third of the way.
Place 2 flour-coated raspberries in the center of each muffin tin.
Evenly portion the remaining batter into the 12 muffin tin cups, covering the raspberries fully.
Generously sprinkle the tops of each muffin with additional granulated sugar to create a crust in the oven.
Step 6:
Bake
Bake 22-25 minutes on the middle rack of the oven until they bounce back to the touch and a toothpick inserted into the center has no raw batter on it.
Let muffins cool in tin until cool enough to handle, then transfer to a cooling rack to finish cooling.
Raspberry Rose Muffins
Servings: 12 Time: 45-60 minutes
Difficulty: 🧡🧡🤍🤍🤍
Ingredients
4 1/2 TBS. softened salted butter, plus more to grease pan
2/3 cup granulated sugar, plus more to sprinkle on top
2 eggs
1 1/2 cups all-purpose flour, plus 2 TBS. for berries
1 1/2 tsp. baking powder
1/2 teaspoon salt
6 TBS. whole milk
3 TBS. Greek yogurt
24 whole fresh raspberries
3 TBS. dried rose petals
1/2 teaspoon rose extract
Directions
Step 1: Prepare Oven and Berries
Preheat oven to 350 degrees. Toss raspberries with 2 tablespoons of flour in a small mixing bowl and set aside.
Step 2: Prepare Dry Ingredients
Sift flour, baking powder, and salt into a medium mixing bowl.
Step 3: Combine Wet Ingredients
Beat softened butter and sugar together with an electric mixture until well-combined and fluffy, about 3 minutes. Add eggs and rose extract and beat until fully combined.
Step 4: Make Batter
Into the wet mixture, pour half of the dry ingredients and mix with a large spoon until just combined. Add milk and Greek yogurt and mix until just combined. Add remaining dry ingredients and mix until just combined. Fold in rose petals.
Step 5: Portion Muffins
Generously butter 12 cupcake tin cups and scoop a little batter into the bottom of each muffin tin, filling them about a third of the way. Place 2 flour-coated raspberries in the center of each muffin tin. Evenly portion the remaining batter into the 12 muffin tin cups, covering the raspberries fully. Generously sprinkle the tops of each muffin with additional granulated sugar to create a crust in the oven.
Step 6: Bake
Bake 22-25 minutes on the middle rack of the oven until they bounce back to the touch and a toothpick inserted into the center has no raw batter on it. Let cool in tin until cool enough to handle, then transfer to a cooling rack to finish cooling down.