Cooking with Kids – Raspberry Muffins

By Sharon | Recipes

Apr 05

When Spring Break came around for my grandson Nicholas, age 8, he came for a visit and we did cooking projects in the kitchen. Baking Raspberry Muffins gave him the opportunity to measure, sift, stir and divide the batter and raspberries into cups. Not only is this good for learning cooking skills in the kitchen it gives a lesson in following directions and a little bit of math.

Nicholas is getting pretty good at doing all the measuring and mixing himself since he’s done it a few times and I just get to supervise and take pictures.

I converted this recipe from a coffee cake recipe I just loved because with just two of us to eat in the morning a coffee cake would get stale before we finished it. I divide it up into the silicone muffin cups and freeze them until ready to bake. You can take out as many as you like and you don’t have to get up in the morning to mix them up. This gives you a chance to take your time and work with your kids in the kitchen. I also like to layer the berries into the batter instead of mixing them in so they don’t get crushed in the mixing and get evenly divided between the muffins.

Raspberry-Sour Cream Muffins

Yield: 10 servings of 20-22 Muffins
Source: Sharon E. Russell

  • For the crumb topping:
  • 3/4 cup/3.4 oz/94 g all-purpose flour
  • 1/2 cup/3.5 oz/100 g granulated sugar
  • Grated zest of 1 lemon
  • 1/3 cup/3 oz/76 g unsalted butter, melted
  • For the muffin:
  • 1 3/4 cups/8 oz/224 g all-purpose flour
  • 1 cup/7 oz/200g granulated sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3 large eggs
  • 1 cup/240 ml sour cream — or Greek yogurt
  • 1 tsp. vanilla extract
  • 2 cups/1 pint/12 oz/340 g fresh raspberries

Preheat an oven to 350°F/180°C/Gas Mark 4. Prepare 24 Muffin cups with foil liners or use silicone baking cups.

To make the crumb topping, in a small bowl, stir together the flour, granulated sugar and lemon zest from the crumb topping ingredients. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

When measuring flour using a measuring cup scoop the flour into the cup and use the flat edge of the knife to level off the top of the cup. Don’t pack the flour into the cup before leveling.

To make the muffin, in a medium bowl, sift together the flour, granulated sugar, baking powder, baking soda and salt.

In another bowl, whisk together the eggs, sour cream and vanilla until well blended.

Make a well in the center of the flour mixture and add the sour cream mixture. Gently stir the flour mixture into the wet ingredients in the center of the bowl until all ingredients are incorporated and mixed well. Do not beat, it will make tough muffins.

Spoon a tablespoon of batter to cover the bottom of the muffin cups. Place several berries, depending on the size, on top of the layer of batter. Cover the berries with more batter to 3/4 full in the cups.

Using your fingers sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 25 minutes. Remove from the oven and let cool slightly.

Alternatively, you can freeze these and bake at a later date. If using the foil cups in the muffin tin, freeze them in the muffin tin and then move them to an airtight freezer container.

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