Raspberry Muffins
These delicious raspberry muffins are bursting with juicy raspberries and have a tender crumb.
Ingredients - Serves 12
- Turbinado sugar (optional, for topping) - 2 tablespoons
- Fresh raspberries - 1 1/2 cups
- Vanilla extract - 1 teaspoon
- Egg - 1
- Milk - 1 cup
- Unsalted butter - 1/2 cup, melted
- Salt - 1/4 teaspoon
- Baking powder - 2 teaspoons
- Granulated sugar - 3/4 cup
- All-purpose flour - 2 cups
Let's Get Started
- 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, whisk together the melted butter, milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- If desired, sprinkle the tops of the muffins with turbinado sugar for a 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 to a wire rack to cool completely.
Dietary Info
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 200
- Fat: 8g
- Carbs: 30g
- Protein: 4g
- Sodium: 200mg
- Sugar: 15g
