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Raspberry Muffins

a glazed muffin.
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5 from 1 review

These easy homemade muffins are bursting with raspberries in every bite! These are so simple you can make a batch and have warm, fresh-baked muffins for a weekend breakfast or brunch.

Ingredients

Scale
  • 2 cups all-purpose flour (measure with the spoon and level method)
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 cup whole milk
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups raspberries, divided (fresh or frozen)

Instructions

  1. Preheat the oven to 400°F. Coat a muffin pan with cooking spray.
  2. Whisk the flour, sugar, baking powder, and salt in a medium mixing bowl.
  3. Whisk the milk, butter, egg, and vanilla in a large bowl.
  4. Add the dry ingredients to the wet ones and stir until just combined. Fold in 1 cup of raspberries.
  5. Fill each muffin mold about 3/4 full with the batter. Divide the rest of the berries to place on top of the muffins (about 1 to 2 per muffin.)
  6. Bake the muffins for 18 to 20 minutes or until a toothpick comes out clean. Cool them in the muffin pan. Run a dinner knife around the edges to loosen them from the pan and then drizzle with glaze if using (see notes).

Notes

Optional Glaze: Mix 1/4 cup of powdered sugar with 1 tablespoon of milk. Mix until smooth. If it’s too thick add a little more milk. Drizzle the glaze over the cooled muffins. The nutrition estimate doesn’t include the glaze.

Muffin pan tip: If you use muffin liners, they won’t hold as much batter so the recipe will yield more muffins that are a little smaller.

Storage: The muffins will keep at room temperature for a few days or for up to a week in the refrigerator. You can also freeze them for several months. If you freeze them, don’t add the glaze until after you thaw them.

Recipe adapted from The Spruce Eats.

Nutrition

Find it online: https://www.girlgonegourmet.com/raspberry-muffins/