Indulge in the sweet and tangy goodness of raspberry muffins that are perfect for any occasion. These fluffy, moist treats are bursting with fresh raspberries, providing a delightful contrast to the soft muffin texture. Ideal for breakfast, brunch, or a sweet afternoon snack, these muffins are easy to make and sure to please everyone. Follow this simple recipe to whip up a batch that will fill your kitchen with a delightful aroma.
Ingredients
– 1 cup fresh raspberries
– 1 ½ cups all-purpose flour
– ½ cup sugar
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 large egg
– ½ cup milk
– ⅓ cup vegetable oil
– 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is approximately 15 minutes, and cooking time is about 20-25 minutes.
Nutritional Value
Each muffin (1 serving) contains approximately 180 calories, 3g of protein, 8g of fat, 25g of carbohydrates, and 2g of fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the egg and mix in the milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the raspberries, being careful not to overmix.
6. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
9. Optional: dust with powdered sugar before serving.
10. Enjoy your delicious raspberry muffins warm or at room temperature.
Alternative Ingredients
You can substitute fresh raspberries with frozen ones; just make sure to thaw and drain them first. Additionally, for a healthier twist, you can use whole wheat flour instead of all-purpose flour.
Serving and Pairings
These raspberry muffins pair beautifully with a cup of tea or coffee. They also go well with yogurt or a dollop of whipped cream for an extra treat.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. You can freeze them for up to 3 months. To reheat, just pop them in the microwave for about 15-20 seconds.
Cooking Mistakes
- Overmixing the batter can result in tough muffins.
- Using too much flour will make them dry; measure carefully.
- Not preheating the oven can lead to uneven baking.
- Forgetting to line the muffin tin can make cleanup difficult.
- Using old baking powder can affect the rise of the muffins.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Gently fold in the raspberries to avoid breaking them.
- For extra flavor, add lemon zest to the batter.
- Test for doneness using a toothpick; it should come out clean.
FAQs
Can I use frozen raspberries in this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them to avoid excess moisture in the batter.
How can I make these muffins healthier?
You can substitute whole wheat flour for all-purpose flour and use less sugar or a sugar alternative to make them healthier.
What can I serve with raspberry muffins?
These muffins pair well with coffee, tea, or yogurt. For a special treat, serve them with whipped cream.
Can I make mini muffins instead?
Absolutely! Adjust the baking time to about 12-15 minutes for mini muffins.
How should I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
Conclusion
Raspberry muffins are a delightful blend of sweet and tart flavors that make for a perfect snack or breakfast treat. With simple ingredients and easy preparation, they are sure to become a favorite in your kitchen. Enjoy the burst of fresh raspberries in every bite, and share these delicious muffins with family and friends!
Raspberry Muffins
Ingredients
- 1 cup fresh raspberries
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg and mix in the milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the raspberries.
- Spoon the batter into the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Optional: dust with powdered sugar before serving.
