Description
Raspberry muffins made with fresh raspberries are fluffy, moist, and perfect for breakfast, snacks, or dessert. Easy to make and full of flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (whole or buttermilk)
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen raspberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter or cooking spray.
- Mix dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, vegetable oil (or melted butter), eggs, and vanilla extract.
- Combine wet and dry ingredients gently, being careful not to overmix. Fold in raspberries.
- Portion the batter into muffin tin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid dense muffins.
- Use fresh raspberries for the best texture and flavor.
- If using frozen raspberries, do not thaw before mixing.
- Add lemon zest for a fresh citrus flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: raspberry muffins, homemade muffins, fresh raspberry muffins, easy muffin recipe