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Raspberry Muffins with Vanilla Pecan Topping
Warm, buttery, and bursting with raspberries, these muffins are everything a weekend morning should taste like. Topped with a crunchy pecan crumble and infused with The Vanilla Bean Project Organic Vanilla Extract and Vanilla Bean Paste, they’re moist, fragrant, and irresistible. The secret? A quick blast of high heat at the start for a perfect rise, then a gentle bake for that tender crumb. Whether you bake them for neighbors or for yourself, they’re guaranteed to impress.
By Sara Kubiak
Raspberry Muffins with Pecan Topping
These are the best muffins I have ever made. I made them this Sunday morning to welcome our new neighbors to the neighborhood. They are moist and delicious and use our Vanilla Bean Project Organic Vanilla Extract in the batter and the Vanilla Bean Project Vanilla Bean Paste in the topping. The secret to this recipe is that you start the oven at 425 degrees and then reduce the heat to 350 degrees. I used raspberries in this recipe, but truly, these muffins would be great with any berry added. The topping is an extra step, but totally worth it.
Makes 12 muffins
Muffin Batter
1 ¾ cups all-purpose flour
¾ cup sugar
¾ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 egg, slightly beaten
¾ cup buttermilk
5 Tbsp. butter, melted and cooled
1 tsp. Vanilla Bean Project Organic Vanilla Extract
1 cup fresh raspberries
Topping
½ cup flour
½ cup sugar
½ cup toasted pecans, finely chopped
3 Tbps melted butter
¼ tsp. salt
1 tsp. Vanilla Bean Project Vanilla Bean Paste
1. Preheat oven to 450 degrees. Make the topping by combining all the ingredients in a small bowl. Spray non-stick spray inside the muffin tins.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, combine egg, buttermilk, melted butter, and vanilla, and mix. Add this mixture to the dry ingredients. Stir batter until moistened. It should be lumpy. Gently fold in the fruit into the batter. Fill the prepared muffin cup about two-thirds full. Sprinkle each muffin with a good spoonful of the topping.
4. Bake 8 minutes. Reduce the oven temperature to 350 degrees and cook for about 10-12 minutes more. Cool in muffin cups on a wire rack for 5 minutes. Remove from the pan and cool for 10 more minutes.
Enjoy!
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