Teresa's Recipes
Delicious Raspberry Muffins
Indulge in these delightful raspberry muffins that are bursting with juicy, ripe raspberries. The tender crumb and the hint of vanilla create a perfect balance of sweetness and tartness, making them an ideal treat for breakfast, brunch, or as a snack. Originating in the early 19th century, muffins were initially a British delicacy, and over time they evolved into the fluffy baked goods we cherish today. Enjoy them fresh from the oven, or pair them with a dollop of whipped cream for an extra special treat!
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup, melted Unsalted butter
- 1 cup Milk
- 1, beaten Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- for topping (optional) Turbinado sugar
Dietary Notes
- Servings: 12
- Dish Type: Breakfast/Dessert
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 200
- Fat: 8g
- Carbs: 30g
- Protein: 3g
- Sodium: 180mg
- Sugar: 10g
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the melted unsalted butter, milk, beaten egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.
- Gently fold in the fresh raspberries, taking care not to break them apart.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising.
- If desired, sprinkle the tops of the muffins with turbinado sugar for a delightful crunchy topping.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- For extra flavor, consider adding lemon zest to the batter.
- You can substitute half of the fresh raspberries with blueberries or chopped strawberries for a mixed berry muffin.
- These muffins freeze well! Store them in an airtight container for up to 3 months.