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Raspberry Muffins

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40min

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12 servings

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These delightful raspberry muffins are the perfect blend of sweet and tart, making them an ideal choice for breakfast, brunch, or a snack. Made with fresh raspberries and a hint of vanilla, they are moist, fluffy, and bursting with flavor.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
13 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat Oven

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2
Mix Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

3
Combine Wet Ingredients

In another bowl, beat together 2 eggs, then mix in 1 cup of milk, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract until well combined.

4
Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5
Prepare Raspberries

Gently fold in 1 cup of raspberries into the batter, being careful not to crush the berries.

6
Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

7
Bake

Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8
Cool

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

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