Raspberry Muffins

§ PROCEDURE

1. In a large bowl, whisk together 200 g sugar, 2 whole eggs, and 2 egg yolks until combined. Add 220 g plain yogurt, 150 g whipping cream, 1 tsp vanilla extract, 50 g vegetable oil, and 50 g melted butter. Mix until smooth and uniform.
2. In a separate bowl, whisk together 375 g flour, 1 tbsp baking powder, ½ tsp baking soda, and 1½ tsp salt.
3. Optional streusel topping: in a small bowl, combine ½ cup flour, ½ cup sugar, ¼ cup melted butter, and a pinch of salt. Stir with a spoon, then use your fingers to press into coarse, irregular crumbles. Set aside.
4. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with tall muffin liners — the tulip-style paper liners work best, as the muffins will rise to about 3.5 inches.
5. Add the dry ingredients into the wet bowl. Fold with a spatula until just combined — a few streaks of flour are fine. Do not overmix.
6. Add 280 g fresh raspberries. Fold gently with the spatula, being careful not to crush the fruit too much.
7. Divide the batter evenly among the 12 lined cups, filling each close to the top. If using streusel, sprinkle a generous pinch over each muffin.
8. Bake for 30 minutes. Test with a skewer inserted into the center — it should come out clean. If not, bake for another 2 minutes and test again.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Allow to cool fully before eating.

§ OBSERVED RESULT

The muffins emerge domed and golden, with the liners visibly straining against the height of the risen batter. The raspberries have partially collapsed into purple-red pockets within the crumb. Where streusel was applied, the crown carries a crystalline, crumbling crust. Earth specimens showed little restraint near the cooling rack. The waiting period was not universally observed.