Waking up to the smell of warm raspberry muffins is a delicious way to start off a beautiful morning. They are light, airy and moist and burst with fresh raspberries. These incredibly easy muffins are certainly hard to resist and I know they will become a new favorite in your kitchen too. Serve them with yogurt, coffee or tea for a delightful breakfast or brunch!
The diversity of antioxidant and anti-inflammatory phytonutrients in raspberries is truly remarkable, and few commonly eaten fruits are able to provide us with greater variety. Therefore, this little red berries have potential health benefits against cancer, aging, inflammation and neuro-degenerative diseases. Raspberries are also rich in minerals like potassium, manganese, copper, iron and magnesium. So, add raspberries to your diet either by eating them fresh or using them in delicious recipes like muffins!
This is a standard muffin recipe, which is ready in minutes and requires no mixer. Making them is simple: combine the dry ingredients, separately combine the wet ingredients, and then mix the two together until just blend. Remember just not to overmix the wet with the dry because the muffins will heavy, tough and hard.
Another breakfast favorite in my family are blueberry muffins prepared using seasonal fresh blueberries and basic ingredients found in every kitchen. Try which ever combination you prefer and enjoy the taste of homemade muffins!
Yield: 12 muffins Time: 45 minutes
- 250 g (2 cups) all-purpose flour, sifted
- 150 g (3/4 cup) granulated white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 113 g(1 stick) unsalted butter, melted
- 180 ml (3/4 cup) whole milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- Preheat the oven to 205°C (400°F). Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil or butter.
- In a medium bowl, combine 200 g (1 3/4 cup) of the flour, 100 g (1/2 cup) of the sugar, the baking powder and salt. Mix until all dry ingredients are combined, about 30 seconds. Add the melted butter and combine.
- In a separate medium bowl, whisk together the milk, egg and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients and mix everything together by hand, using a plastic spatula. Do not overmix. The batter should be lumpy.
- Toss the raspberries with the remaining flour in a bowl. Carefully add the berry mixture into the batter.
- Fill each cup 3/4 full with the batter. Sprinkle it with the remaining sugar.
- Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Transfer the pan to a wire rack to cool for 10 minutes.
- Serve warm.
Tips and Tricks:
- Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.
- I strongly recommend using fresh raspberries. If you need to use frozen raspberries, do not thaw them and keep in mind that they will inevitably leak their color into the batter.