Baking•healthy
Raspberry Muffins
Easy and healthy mini raspberry muffins. This raspberry muffin recipe is loaded with fresh raspberries and so easy to make!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup unsalted butter (room temperature)
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- powdered sugar (for sprinkling)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a mixing bowl, cream the butter and sugar using an electric hand mixer. Add the eggs and mix well, then stir in the milk.
- 3
Add the all-purpose flour, baking powder, and salt to the mixture, and continue blending with the hand mixer. Gently fold in the raspberries.
- 4
Lay out a mini muffin pan and arrange the mini baking cups. Fill the cups with the mixture, about 2/3 full, and sprinkle the tops with a little powdered sugar.
- 5
Bake in the preheated oven for about 25 to 30 minutes, or until lightly browned and a cake tester comes out clean.