Looking for a fool-proof, perfect, light and delicious muffin recipe? Then try my Easy Raspberry Muffins for a tasty and fuss-free teatime treat. Perfect results every time and they freeze very well too (if you can make them last that long!).
I am writing up this recipe for you guys while I munch on one of these muffins (quality testing, y’know!) and it feels a bit strange to be blogging about sweet stuff since it really isn’t my forte.
In all honesty: I’m not the most confident baker. While I find cooking savoury dishes very enjoyable and relaxing, I’ve always found baking a little stressful – possibly because of the precision that it involves. I’m more of a “throw it all in a pan and see if it works” kinda person and, as you can imagine, that’s really not a technique that brings great results when it comes to baking.
When I do bake, I tend to stick to simple, tried-and-tested recipes that I know will work so I’m dedicating today’s Easy Raspberry Muffins to all those of you out there who, like me, want to enjoy homemade treats but can’t be doing with complicated techniques and obscure ingredients.
These days, as I try to expand my repertoire, we always have a tupperware box full of homemade treats in the freezer – that’s if the husband doesn’t take my experiments to work and uses his colleagues as guinea pigs.
I wouldn’t say we are overly strict when it comes to Dinky, our almost 2-year-old daughter, eating sweet snacks as she has a varied diet and will eat (at least for now!) a wide range of foods. However, I do like to make treats such as these Easy Raspberry Muffins whenever I can so that I know exactly what’s going into them and we can all avoid ingredients such as palm oil and other things I can’t even pronounce. Everything in moderation, as they say.
Whipping up a batch of these muffins is totally fool-proof. All you do is combine the wet ingredients (eggs, milk, vegetable oil and vanilla extract) in a mixing bowl, then tip in the dry ingredients (self-raising flour, dark brown soft sugar and lemon zest) and mix well with a wooden spoon until just combined.
You then fold in the fresh raspberries, divide the mixture between 12 muffin cases and bake in the oven for 15 to 20 minutes until golden brown.
I also like to sprinkle some oats on top before baking – this is not strictly necessary but I find it makes these Raspberry Muffins even more inviting.
Before I leave you with the recipe, just a few words on ingredients and different things you can try.
Brown sugar is, together with the fresh berries, the star of the show here. It gives the muffins a lovely molasses flavour which, overall, makes them less sweet compared to your usual muffin. My husband, who has an incredibly sweet tooth, keeps arguing that they’d be better with caster sugar but I prefer them as they are. And the blog is mine so there, ha!
Having said that, I have substituted the brown sugar with caster sugar on a couple of occasions and this has worked just as well but, of course, the flavour is rather different. I guess it’s a matter of personal preference just like most things.
You can easily turn these Easy Raspberry Muffins dairy-free by substituting the semi-skimmed milk with the same quantity of oat, coconut or soya drink.
Finally, you can use this same recipe for blueberry or strawberry muffins. Or you can even use a mix of berries. Just stick to the quantities and method below and, I promise you, you won’t be disappointed. I’m still to try this recipe using frozen fruits so, unfortunately, I can’t really tell you whether it’s something you can try too.Print
Looking for a fool-proof, perfect, light and delicious muffin recipe? Then try my Easy Raspberry Muffins for a tasty and fuss-free teatime treat. Perfect results every time and they freeze very well too.
2 large eggs (at room temperature)
180ml of semi-skimmed milk
180ml of vegetable oil
1 tsp of vanilla extract
310g of self-raising flour
150g of dark brown soft sugar
The zest of a lemon
150g of fresh raspberries, halved
A handful of oats (optional)
- Pre-heat the oven to 180C degrees and line a 12-hole muffin tin with paper cases.
- In a large bowl, whisk the eggs, then mix together with the milk, vegetable oil and vanilla extract.
- Tip in the flour, sugar and lemon zest, then use a wooden spoon to mix until just combined.
- Fold in the raspberries and divide the mixture between the muffin cases.
- Top each muffin with the oats and bake for 15-20 minutes until risen and golden brown.
These muffins will keep in an airtight container for up to 3 days. Alternatively, freeze for up to a month.
For dairy-free raspberry muffins, you can substitute semi-skimmed milk with oat, coconut or soya milk.
Don’t forget to save this recipe to your favourite Pinterest board for later!
Do you enjoy baking? What’s your favourite teatime treat?