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Raspberry Muffins

Raspberry Muffins
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These Raspberry Muffins are fluffy, moist, and bursting with fresh raspberries. Easy and quick to make, they offer a perfect balance of natural sweetness and tartness, making them an ideal breakfast or snack option for any time of the day.

Ingredients

Scale

Main Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries

Instructions

  1. Preheat and Prep: Begin by heating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking. This simple step sets you up for perfect muffins that release easily.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Mixing these ingredients first ensures your muffins will have an even rise and balanced sweetness.
  3. Mix Wet Ingredients: In a separate bowl, beat the egg lightly, then stir in the milk, vegetable oil, and vanilla extract. These wet ingredients give moisture and richness to the batter.
  4. Incorporate Wet and Dry: Pour the wet ingredients into the dry mix and gently fold together. Be careful not to overmix—combine just until flour disappears but some lumps remain to keep the muffins tender.
  5. Add Fresh Raspberries: Gently fold in the fresh raspberries, taking care not to break them up too much; you want distinct bursts of juicy fruit throughout the batter.
  6. Fill Muffin Cups and Bake: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full for good rise. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let your Raspberry Muffins cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature—the perfect treat anytime.

Notes

  • Use fresh raspberries for best texture; frozen raspberries can be used if thawed and drained properly.
  • Do not overmix the batter to avoid tough muffins.
  • Use room temperature eggs and milk for a lighter crumb and smooth batter.
  • Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
  • Adjust sugar according to the tartness of your raspberries for a perfect balance.

Nutrition

Keywords: raspberry muffins, easy muffins, breakfast muffins, fruit muffins, quick muffins

Find it online: https://mealsbylina.com/raspberry-muffins/