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Raspberry Muffins with Basil Syrup

5 | 3 reviews
I can confidently say these are the best raspberry muffins ever. They are insanely easy, and the basil syrup is supremely simple, but absolutely takes them to the next level. They are moist on the inside, fluffy throughout, crispy on top, and packed with fresh raspberries. When berry season starts, get ready, because you'll want to make these on repeat!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 jumbo muffins

Equipment

  • 1 jumbo muffin tin
  • 1 parchment paper
  • 1 whisk
  • 1 Spatula
  • 1 small sauté pan

Ingredients

  • 2 large eggs
  • 113 grams salted butter, 1/2 cup, melted
  • 110 grams granulated sugar, 1/2 cup
  • 110 grams dark brown sugar, 1/2 cup
  • 85 grams skyr or greek yogurt, 1/3 cup
  • 1 teaspoons vanilla extract, or rose water, if you prefer a more floral flavor profile
  • 280 grams all-purpose flour, 2 cups
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt, use half if you are using Morton's
  • 80 mL milk of choice, 1/3 cup, I use almond milk typically
  • 320 grams fresh raspberries, 2 cups
  • 30 grams turbinado sugar, 2 tablespoons, for topping
  • 1 teaspoon flaky salt, Optional, for topping
Basil Syrup
  • 1 cup fresh basil leaves, packed
  • 110 grams granulated sugar, 1/2 cup
  • 62 mL water, 1/4 cup

Instructions 

  1. Position a rack to the center of the oven and preheat to 375°F.
  2. In a large bowl, whisk together the eggs, butter, sugars, skyr, and vanilla until smooth.
  3. Add in the flour, baking powder and salt. Mix, adding splashes of milk in a few tablespoons at a time to help ease it into a smooth batter.
  4. Mix in the raspberries with a spatula. They will break apart, but be gentle and try to keep them as whole as possible.
  5. Line or grease a jumbo muffin tin and equally portion the batter into each cup. This will make six jumbo muffins or twelve standard-sized muffins (see notes). Sprinkle each muffin with a generous amount of turbinado sugar and a small sprinkle of flaky salt.
  6. Bake for 32-35 minutes or until the tops are domed and golden and you no longer hear any "bubbling" of the batter. (The toothpick trick won't work here, unfortunately, you'll run into some raspberries!)
  7. While the muffins are baking, place a small sauté pan over medium heat. Add the basil, sugar and water and let the sugar fully dissolve, stirring often. Let the mixture bubble for 3-4 minutes, stirring so that the basil is always as submerged as possible. When the basil is nearly 1/3 of its original size and you can swipe a spatula along the bottom of the pan and see the bottom for a few seconds before the syrup floods back, then the syrup is ready. Remove the basil leaves and set the syrup aside.
  8. Use a brush to brush the basil syrup over the cooked muffins. This will act like a cake soak in a way, keeping the muffins moist and also adding flavor.
  9. Serve and enjoy!

Notes

If using a standard-size 12-count muffin tin, reduce the baking time to 20-25 minutes.