Easy Raspberry Muffins. This is the best muffin recipe using fresh sweet raspberries, it makes a great breakfast or snack idea.
Raspberries are going on sale in my local grocery store, and I am all over them!
I feel like it has been forever since I ate berries of any kind. Our winter lasts SO long here in Toronto that I never feel in the mood for berries. I need bright skies and warm days for berries.
But with these Raspberry Muffins, I might change my mind!
I don’t usually make fruity muffins. My muffins typically consist of chocolate and banana, root beer or matcha. Or really any other combo I think up with what is in my pantry. I don’t really like putting fruit in my muffins when I can just eat the fruit as a snack.
But the other day I bought SO many raspberries and forgot that I live alone. There is no way that I could eat all of these berries before they go bad!
These muffins are so tasty. I am actually eating a couple of them for breakfast as I write this. The sparkling sugar on top is essential to the bakery style taste.
Plus, I need to use up ALL of the ingredients in my cupboards. It is now T-minus 60 days until I move out of my current apartment, and I am getting overwhelmed just LOOKING at my cupboards.
What you need to make Raspberry Muffins
- white flour
- white sugar
- baking powder
- salt
- milk
- oil
- eggs
- vanilla extract
- raspberries
- sparkling sugar
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If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/3 cup oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- sparkling sugar
Instructions
- Preheat the oven to 400˚F. Line a muffin pan with paper cups and set aside.
- In a medium bowl, mix together the flour, sugar, baking powder and salt. Set aside.
- In a seperate bowl, mix together the milk, oil, egg and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the raspberries. Do not overmix!
- Divide the batter into the prepared muffin pan. Sprinkle the top with sparkling sugar.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan.
Would it work to use almond flavoring instead of vanilla?
Yes it would!!
These are delicious.
I just made them.
Yay! I’m so glad you liked them! 🙂
It had a taste of baking powder it seems, why did we have to add 3 teaspoons of baking powder ?
Oh no! I’ll have to retest them and see if I can adjust it to taste better. Thanks for letting me know!