Description
A straightforward recipe for making moist raspberry muffins.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Fold in the raspberries carefully.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen raspberries, do not thaw them before adding them to the batter.
- For a slightly crisp top, sprinkle a little extra sugar over the batter before baking.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12
- Sodium: 150
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 25
Keywords: raspberry muffins, easy muffins, breakfast muffins, fresh raspberry recipe, quick bread