Raspberry Muffins
These mouthwatering raspberry muffins are super light, moist, and packed with fruity flavor!
- Prep time
- 8 min
- Cook time
- 22 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Granulated sugar
- 113 g Unsalted butter (room temperature)
- 113 g Oil
- 2 Egg
- 2 teaspoon Vanilla extract
- 250 g All purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 180 g Whole milk (room temperature)
- 1 teaspoon Baking soda
- 1 teaspoon White vinegar
- 250 g Raspberry (Preferably fresh. Frozen can be used but do not thaw.)
Instructions
- 1
Prepare your muffin tin with muffin liners and pre-heat oven to 175C / 347F (no fan).
- 2
In a large bowl, cream room temperature butter and sugar with an electric hand mixer for a few minutes until light and fluffy, then whip in the egg one by one slowly, then the vanilla extract.
- 3
After, slowly pour in the oil while continuing to whip the mixture, then in the same way, slowly pour in the room temperature milk and keep whipping the batter.
- 4
Sift in the dry ingredients (flour, baking powder, salt) then switch to a rubber spatula and fold the dry ingredients in. Do not overmix at this point.
- 5
In a small bowl, mix vinegar with baking soda. It will be super bubbly. Immediately fold the vinegar mixture into the muffin batter just until combined.
- 6
Take out about 24 pieces of raspberries and carefully fold the rest into the muffin batter, be careful not to mash them while folding.
- 7
Pipe or spoon the muffin batter into the cavities of your muffin tin equally until about 3/4 of each. Then, press 2 raspberries each on top.
- 8
Bake the muffins for about 20-22 minutes or until a toothpick inserted comes out clean. Do not overbake the muffins as they can dry out.
- 9
Serve the muffins fresh or store them at room temperature for 2-3 days in an airtight container.