Raspberry Muffin Recipe

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted and cooled
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with muffin cups.
2. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Set aside.
3. In another mixing bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix.
5. Gently fold fresh raspberries into the batter, being careful not to mash them.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove muffin tin from the oven and let cool for 5 minutes before removing muffins and transferring to a wire rack. Serve and enjoy!

Verdict:

These raspberry muffins are tender, sweet, and bursting with fresh raspberry flavor. They are easy to make and perfect for a breakfast or brunch treat.

Serving Suggestions:

Enjoy these raspberry muffins warm or at room temperature with a cup of coffee or tea. They are also great for a grab-and-go breakfast or snack.