Print

Raspberry Muffins

Print Recipe

Deliciously moist Raspberry Muffins bursting with fresh raspberries, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 cup fresh raspberries
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare a 12-cup muffin tin by greasing it or lining it with liners.
  3. Mix the flour, sugar, baking powder, and salt in a large bowl.
  4. Cream together the softened butter and sugar until light and fluffy.
  5. Add the eggs one at a time, along with the vanilla extract, mixing well.
  6. Combine the dry mixture with the wet ingredients, alternating with the milk.
  7. Fold in the raspberries gently.
  8. Fill the muffin tins about two-thirds full with the batter.
  9. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
  10. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Feel free to add lemon zest, almonds, or chocolate chips for variations. These muffins are best enjoyed fresh but can be stored in an airtight container.

Nutrition

Keywords: Raspberry, Muffins, Breakfast, Baking, Snack

Find it online: https://cleanplatecravings.com/raspberry-muffins/