Description
Moist and fluffy Raspberry Muffins bursting with fresh raspberries and a tender crumb. Perfect for breakfast, snacks, or dessert, this easy-to-follow recipe uses simple pantry ingredients to create delicious muffins with a natural tartness and sweetness in every bite.
Ingredients
Scale
Main Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup sugar
- ¼ teaspoon salt
- 1 cup fresh raspberries
- ½ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Ingredients: Gather all ingredients, preheat your oven to 375°F (190°C), and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt to ensure an even rise and consistent sweetness throughout the muffins.
- Combine Wet Ingredients: In a separate bowl, beat the egg, then add the milk, vegetable oil or melted butter, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Fold Wet Into Dry: Pour the wet ingredients into the dry mixture and gently stir just until combined, stopping as soon as no dry flour remains to avoid dense muffins.
- Incorporate the Fresh Raspberries: Carefully fold in the fresh raspberries to evenly distribute them without crushing, preserving their shape and color.
- Scoop and Bake: Divide the batter evenly into the muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, maintaining their perfect texture.
Notes
- Use fresh raspberries instead of frozen to avoid excess moisture and preserve berry shape.
- Do not overmix the batter to keep muffins light and tender.
- Gently fold berries to keep visible fruit chunks and vibrant color.
- Check oven temperature with a thermometer for consistent baking results.
- Use liners or grease your muffin tin to prevent sticking and ease cleanup.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: raspberry muffins, moist muffins, fluffy muffins, breakfast muffins, easy muffins, homemade muffins, berry muffins
