These raspberry muffins are soft, fluffy, and filled with juicy raspberries. Perfect for breakfast, brunch, or a quick snack, this easy homemade muffin recipe uses simple ingredients and delivers bakery-style flavor.
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
3/8 teaspoon salt
3 large eggs
1 1/2 cups milk
1 cup granulated sugar
2 tablespoons granulated sugar
3/4 cup vegetable oil
3/4 cup raspberries (fresh or frozen)
1. Preheat oven to 400°F (200°C) and grease two 12-cup muffin pans or line with muffin liners.
2. In a large bowl mix flour, baking powder, cinnamon, and salt.
3. In a separate bowl lightly beat eggs.
4. Add milk, sugar, and vegetable oil to the eggs and whisk until combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
6. Carefully fold the raspberries into the batter.
7. Spoon the batter into muffin cups filling each about three-quarters full.
8. Bake for 15–17 minutes or until tops are lightly golden and a toothpick inserted comes out clean.
9. Let muffins cool in the pan briefly, then transfer to a wire rack to cool completely.
Do not overmix the batter to keep muffins soft and fluffy.
Frozen raspberries can be used without thawing.
For extra flavor add lemon zest or vanilla extract.
Store muffins in an airtight container for freshness.
Find it online: https://www.broodrecipes.com/raspberry-muffins/