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Raspberry Muffins

These fluffy Raspberry Muffins are a delightful treat, packed with juicy raspberries and perfect for breakfast or snack time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Fruits
  • 1.5 cups fresh raspberries Or frozen, thawed and drained.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together.
  3. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until fully blended.
  4. Pour the wet ingredients into the dry ingredients and gently fold them together. A few lumps are okay!
  5. Fold in the raspberries gently, being careful not to crush them.
  6. Fill each muffin cup about 2/3 full with the batter.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm!

Notes

For best results, don’t overmix the batter. Experiment with flavors by adding lemon zest or switching to blueberries or strawberries.