Raspberry Muffins
These soft and fluffy Raspberry Muffins are bursting with juicy raspberries and a hint of vanilla. Perfect for breakfast, brunch, or a sweet snack!
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Muffin Liners
- Oven
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh raspberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Gently fold in the raspberries, being careful not to crush them.
- Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Customization: Add white chocolate chips, chopped nuts, or lemon zest for extra flavor.
- Serving Tip: Enjoy warm with a spread of butter or a drizzle of honey.