Easy and Moist Raspberry Muffins Recipe

Raspberry muffins are a delightful treat bursting with juicy berries and a soft, tender crumb. Whether enjoyed for breakfast, as a snack, or paired with your favorite cup of tea, these muffins bring a perfect balance of sweetness and tang. The best part? They’re easy to make and guaranteed to fill your kitchen with an irresistible aroma.

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Why You’ll Love Raspberry Muffins?

These muffins are loaded with fresh raspberries that create little pockets of fruity bliss in every bite. Their moist texture, simple preparation, and versatility make them a go-to recipe for any occasion. Plus, you can easily customize them with a hint of lemon zest or a sprinkle of streusel topping for an extra special touch.

Ingredients

To make 12 muffins, you’ll need:

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 1 large egg
• ½ cup unsalted butter (melted and cooled)
• ½ cup milk (whole or 2%)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries (do not thaw if frozen)

Optional toppings:

• 2 tablespoons coarse sugar (for sprinkling)
• ½ teaspoon lemon zest (for added zing)

How To Make Raspberry Muffins?

1. Preheat the oven and prepare the pan:
   
   Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
   
2. Mix the dry ingredients:
   
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   
3. Combine the wet ingredients:
   
   In a large bowl, whisk the sugar and egg until well combined. Add the melted butter, milk, and vanilla extract, mixing until smooth.
   
4. Incorporate the dry ingredients:
   
   Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
   
5. Fold in the raspberries:
   
   Using a spatula, gently fold the raspberries into the batter, ensuring they’re evenly distributed without breaking them too much.
   
6. Fill the muffin cups:
   
   Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle coarse sugar or lemon zest on top if desired.
   
7. Bake the muffins:
   
   Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

• Use fresh raspberries for a burst of flavor, but frozen ones work great too—just add them straight from the freezer to prevent excess moisture.
• Toss the raspberries in a tablespoon of flour before folding them into the batter to prevent sinking.
• Avoid overmixing the batter to keep the muffins light and fluffy.

How To Serve

Serve these muffins warm or at room temperature with a pat of butter or a drizzle of honey. Pair them with a hot cup of coffee or tea for a cozy morning treat. They’re also delicious with a dollop of whipped cream or yogurt on the side.

Nutritional Information (Per Muffin)

• Calories: Approximately 190
• Protein: 3g
• Fat: 8g
• Carbohydrates: 27g
• Fiber: 2g

Storage Tips

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag for up to 2 months. To enjoy, thaw at room temperature or warm in the microwave.

Conclusion

Raspberry muffins are the perfect balance of fruity and sweet, with a tender crumb that melts in your mouth. They’re easy to whip up and adaptable to any occasion, making them a staple recipe for your kitchen. Try them today and let these berry-filled delights brighten your day!

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