Raspberry muffins
These muffins are for all lovers of quick fruit baking. Its batter is the type for sponge cake, which becomes light, fluffy, and delicate after baking. These simple muffins taste delicious served as a dessert or with your morning coffee. Preparing raspberry muffins is incredibly simple, and the entire process begins by creaming butter and powdered sugar until they reach a fluffy consistency. Then, the eggs can be added to the mixture, followed by the flour, milk, baking soda, and baking powder. After combining and dividing it evenly among cases in a metal muffin tin, the raspberries are placed in the batter, pressing them in gently with your finger. And finally, they can bake in the oven until golden brown. These muffins with soft fruit always turn out well, and I’m sure they’ll be a staple on your table.
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Ingredients for raspberry muffins.
- 180 g soft butter
- 120 g milk
- 150 g powdered sugar
- 3 large eggs
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 240 g all-purpose flour
- 150 g fresh raspberries
Additionally:
- powdered sugar for dusting
How to make raspberry muffins.
Add the soft butter and powdered sugar in a container or larger bowl, and rub until fluffy (about 4-5 minutes) using a hand mixer. Continue rubbing, add the eggs one at a time – do this relatively quickly, no longer than 1.5 minutes in total. Next, add the sifted flour, baking powder, and baking soda, pour in the milk, and mix for 30 seconds. Mix again with a spoon to ensure there are no lumps. Then, fill in muffin cases placed in a muffin tin with the prepared batter. Place a few raspberries in each muffin case, then bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) and bake for 24 minutes. Remove the muffins from the oven and let them cool completely. Sprinkle with powdered sugar.
Good to know when making raspberry muffins.
These muffins should be baked in tall muffin cases or taller silicone molds.
All ingredients used to prepare the batter should be at room temperature.
The raspberries can be replaced with other soft fruits, such as redcurrants, strawberries, blueberries, apricots, or blackberries.
The given amount of ingredients will make 12 muffins.
Do you like raspberry cakes? If so, try our recipe for Raspberry and Rhubarb Yogurt Cake.
