Raspberry Muffins Recipe
Tender raspberry muffins made with flour, eggs, milk, sugar, and oil. Lightly sweet, perfectly spiced with cinnamon, and bursting with raspberries—ideal for breakfast, brunch, or afternoon tea.
24 Servings
Ingredients
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons ground cinnamon
- ⅜ teaspoon salt
- 3 large eggs
- 1½ cups milk
- 1 cup white sugar
- 2 tablespoons white sugar for added sweetness
- ¾ cup vegetable oil
- ¾ cup frozen raspberries
Instructions
Preheat the Oven:
- Begin by preheating the oven to 400°F (200°C). Lightly grease two standard 12-cup muffin tins, or line them with paper baking cups for easier cleanup.
Prepare the Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, and salt. Whisk gently to ensure the dry ingredients are evenly incorporated.
Combine the Wet Ingredients:
- In a separate bowl, beat the eggs lightly. Stir in the milk, 1 cup of sugar, the additional 2 tablespoons of sugar, and the vegetable oil until fully combined.
Mix the Batter:
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until the batter is just blended. Avoid overmixing to ensure a soft muffin texture.
Incorporate the Raspberries:
- Gently fold the frozen raspberries into the batter, taking care not to crush them. This prevents bleeding and ensures even distribution.
Fill the Muffin Tins:
- Spoon the prepared batter evenly into the muffin cups, filling each approximately ¾ full to allow for expansion during baking.
Bake:
- Place the muffin tins in the preheated oven. Bake for 15 to 17 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Cool and Serve:
- Allow the muffins to cool in the tins for about 5 minutes. Transfer to a wire rack and cool completely—approximately 20 to 25 minutes—before serving.
Notes
To adapt this raspberry muffins recipe for a gluten-free diet, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum (such as Bob’s Red Mill or King Arthur’s Gluten-Free All-Purpose). Ensure the baking powder is certified gluten-free, as some brands may contain gluten-based starches. Mix gently and avoid overworking the batter, as gluten-free flour behaves differently. The texture may be slightly more delicate but equally delicious.