Recipe details
Breakfast
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Raspberry Muffins
40min
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
Preheat Oven
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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.
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.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Prepare Raspberries
Gently fold in 1 cup of raspberries into the batter, being careful not to crush the berries.
Fill Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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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