Soft and fluffy fresh raspberry muffins are a delicious and quick breakfast. Baking a fresh batch of these raspberry muffins to be ready for breakfast or an afternoon snack with a cup of tea is absolutely fantastic. I added flaked almonds to give this recipe some crunchiness and some powdered sugar to give it more sweetness.
Use Fresh Or Frozen Raspberries?
Using fresh or frozen raspberries is a personal preference; for me, I love to bake these muffins with fresh raspberries. I believe it gives a better flavour and texture to the muffins. If you prefer using frozen raspberries, that is fine just don't use them frozen, make sure to defrost them then pat them dry with a paper towel to get rid of all the excess water.
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Ingredients You Will Need
Plain flour
Baking powder
Baking soda
Vanilla extract
Salt
White vinegar
Milk
Oil
Egg
Granulated sugar
Fresh raspberries
Flaked almond
How To Make This Raspberry Muffins
Preparations: 1- Preheat the oven to 170C.
2-Line a 12 cup muffin tip with muffin liner.
Making the muffins: In a bowl, whisk the egg and vanilla extract then add sugar and whisk well.
After that, add oil, milk and vinegar, whisk.
Add flour, baking soda, salt and baking powder then stir.
Add the fresh raspberries and flaked almond (Keep some for the top).
Spoon the batter in the muffin cups.
Sprinkle some flaked almond on top.
Baking: Bake for 25-30. Minutes.
Allow the muffins to cool down then sprinkle some powdered sugar on the top (optional).
Top Tips
- Using ingredients at room temperature allows everything to combine well.
- You can replace the one cup of milk + one tablespoon vinegar with one cup buttermilk.
More Muffin Recipes
- Easy chocolate chip banana muffins
- Low carb keto coffee cupcakes
- Moist lemon blueberry muffins with lemon glaze
- Fudgy double chocolate muffins
Easy Homemade Raspberry Muffins
Ingredients
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp white vinegar
- 1 cup milk
- ¼ cup cooking oil
- ¾ cup granulated sugar
- 1 ½ cup fresh raspberries
- ¼ cup flaked almond
Instructions
- Preheat the oven to 170C.
- Line a 12 cup muffin tip with muffin liner.
- Making the muffins: In a bowl, whisk the egg and vanilla extract then add sugar and whisk well.
- After that, add oil, milk and vinegar, whisk.
- Add flour, baking soda, salt and baking powder then stir.
- Add the fresh raspberries and flaked almond (Keep some for the top).
- Spoon the batter in the muffin cups.
- Sprinkle some flaked almond on top.
- Bake for 25-30. Minutes.
- Allow the muffins to cool down then sprinkle some powdered sugar on the top (optional).
Nutrition
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