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Raspberry Muffins

Indulge in a warm, fluffy raspberry muffin that bursts with sweet-tart flavor, perfect for breakfast or as a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup fresh raspberries Use fresh for the best flavor; frozen can be used if thawed.
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil Can substitute with melted coconut oil or melted butter.
  • 1 large egg
  • 2 tsp baking powder
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or using muffin liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, vegetable oil, and the egg. Whisk until the mixture is smooth and integrated.
  4. Pour the wet mixture into the dry ingredients and stir gently, being careful not to overmix.
  5. Gently fold in the raspberries, ensuring they are evenly distributed in the batter.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
  8. Once baked, remove the muffins from the oven and let them cool for about 5 minutes in the pan before transferring them to a wire rack.

Notes

For an extra touch, serve with a light glaze or a sprinkle of powdered sugar. For storage, keep in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.