Raspberry Muffin Recipe
This unique raspberry muffin recipe delivers light, fluffy muffins bursting with fresh raspberry flavor. Enjoy a healthy twist on a classic treat, perfect for breakfast or an afternoon snack.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted (or plant-based butter as an alternative)
- 2 large eggs, at room temperature
- 1/2 cup milk (or almond milk for a dairy-free option)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or thawed frozen raspberries, gently patted dry)
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F. Line a muffin tin with paper liners or lightly grease with butter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, and salt. This mix is key to a light and tender texture.
- Combine Wet Ingredients: In another bowl, beat the eggs lightly. Then, whisk in the melted butter, milk, vanilla extract, lemon juice, and lemon zest. This blend adds moisture and a fresh, tangy kick.
- Mix Batter: Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Take care not to overbeat the mixture; leaving a few lumps is completely acceptable.
- Fold in Raspberries: Gently fold the raspberries into the batter, taking care to keep them whole. This step ensures each muffin bursts with fruity flavor.
- Fill Muffin Cups: Using a spoon, transfer the batter into each muffin cup, filling them roughly two-thirds of the way. This allows room for the muffins to rise evenly.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out spotless. Keep an eye on them towards the end of baking to avoid overbaking.
- Cool and Serve: Move the muffins onto a wire rack so they can cool thoroughly. Then, transfer to a wire rack to cool completely. Enjoy them warm or at room temperature.
Notes
- For an extra burst of flavor, you can sprinkle a few extra raspberries on top of the batter before baking.
- If using frozen raspberries, make sure they are fully thawed and drained to avoid excess moisture in the batter.
- Feel free to add a handful of chopped nuts or seeds for an added crunch.
- These muffins taste best when fresh but can be stored in an airtight container for up to 3 days.