Raspberry muffins
If you're looking for a quick and delicious muffin recipe, these raspberry muffins are just the thing for you. They are moist, fruity and easy to make - ideal for a quick breakfast, an afternoon snack or as a sweet surprise for guests. The combination of fresh raspberries and a slightly crispy crust makes these muffins a real treat.
Preparation time 15 minutes
Cooking time 20 minutes
Ingredients
Ingredients
- 200 g flour
- 150 g sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 100 g butter, melted
- 1 egg
- 150 g buttermilk
- 150 g fresh raspberries
Preparation
- Preheat the oven to 180 °C (fan oven). Line a muffin tray with paper cases.
- In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.
- In another bowl, mix the melted butter with the egg and buttermilk until well combined.
- Add the liquid ingredients to the dry ingredients and stir just until everything is well combined.
- Carefully fold the raspberries into the batter so that they are not crushed.
- Pour the batter evenly into the muffin tins.
- Bake the muffins in the preheated oven for approx. 20 minutes until they are golden brown and a toothpick comes out clean.
- Remove the muffins from the oven and leave to cool on a wire rack.
