Best Easy Raspberry Muffins
Ingredients
- 2 cups all-purpose or cake flour
280g
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
light or dark
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
at room temperature
- 3/4 cup milk
at room temperature
- 1/4 cup vegetable oil
I use sunflower
- 4 tablespoons unsalted butter
melted, 60g
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups raspberries
fresh or frozen, do not defrost
Directions
- 1
the oven to 350ºF / 180ºC.
- 2
12 regular muffin tins with paper liners or butter/spray the pans. The yield can vary depending on the size of the berries.
- 3
a large bowl mix the dry ingredients: sifted flour, baking powder, and salt.
- 4
the sugars and mix to combine.
- 5
a medium bowl whisk eggs, milk, oil, vanilla, and lukewarm melted butter. Do not beat but mix well until no streaks of egg whites remain.
- 6
the lemon zest.
- 7
the mixed wet ingredients at once to the bowl with the dry ingredients.
- 8
until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed and that is fine.
- 9
the raspberries and mix lightly. Be careful not to mash them. I do it with a rubber spatula.
- 10
evenly among the muffin cups or muffin liners.
- 11
for 25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- 12
cool on a wire rack and eat warm or let cool down completely, plain, with a dab of butter, and a light drizzle of maple syrup or honey.
- 13
are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
- 14
leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month.
Best Easy Raspberry Muffins
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About this Recipe
Craving a batch of homemade muffins that rival your favorite bakery's? These Best Easy Raspberry Muffins deliver just that, baking up with a beautiful golden-brown top, a signature crack, and an irresistibly moist, soft interior that’s perfect for any occasion.
The secret to these exceptional raspberry muffins lies in a thoughtful blend of ingredients. Using both white granulated sugar and brown sugar ensures a balanced sweetness and contributes to their wonderfully tender texture. The combination of milk, vegetable oil, and melted butter, alongside room temperature eggs, creates a rich, smooth batter that yields incredibly moist results every time. Plus, the bright addition of lemon zest cuts through the sweetness, perfectly complementing the burst of fresh or frozen raspberries.
Prepare for a truly satisfying muffin experience. You'll bite into a golden-brown exterior, giving way to a soft, fluffy crumb studded with vibrant, bursting raspberries. Each mouthful offers a delightful balance of tart fruit, a subtle lemon whisper, and comforting sweetness. This recipe consistently produces those desirable tall, domed tops, making them as pleasing to the eye as they are to the palate. They are an ideal companion for your morning coffee or a delightful afternoon pick-me-up.
These versatile raspberry muffins offer easy customization. Feel free to use either all-purpose flour for a sturdier crumb or cake flour for an even more delicate texture. Whether you opt for light or dark brown sugar, both will contribute to their rich flavor. The recipe welcomes either fresh or frozen raspberries (no need to defrost!), making them a perfect treat year-round. For a brighter citrus note, you can increase the lemon zest to your liking.
Serve these warm, golden muffins for a comforting breakfast, an elegant brunch, or a simple, sweet snack. They pair beautifully with a hot cup of tea or a robust coffee, making any moment feel a little more special.