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40min
12 servings
0
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.
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Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
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Eggs
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Read instructions and get ready to cook
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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.
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.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in 1 cup of raspberries into the batter, being careful not to crush the berries.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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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