Raspberry Muffins
Raspberry muffins are a delightful blend of sweet and tart, offering a soft, fluffy texture filled with juicy raspberries. Perfect for breakfast or an afternoon snack, these treats are quick to prepare and sure to impress family and friends. Enjoy them warm from the oven or as a delicious grab-and-go option throughout the day. Indulge in this simple recipe that brings joy to every bite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (or almond milk)
- 2 large eggs
- 1/2 cup unsalted butter, melted (cooled)
- 1 1/2 cups fresh raspberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with liners or grease with non-stick spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well mixed.
- In another bowl, combine milk, melted butter, and eggs; mix until smooth.
- Pour wet ingredients into dry ingredients; stir gently until just combined (lumps are okay).
- Fold in fresh raspberries carefully to avoid squishing them.
- Spoon batter into muffin cups until about three-quarters full. Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool on a wire rack before serving.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 198
- Sugar: 10g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg
Keywords: Substitute fresh raspberries with blueberries or chopped strawberries for variation. Add a splash of almond extract or lemon zest for extra flavor. Store in an airtight container at room temperature for up to three days or freeze for longer storage.