If you’re new to baking, this easy recipe for 12 raspberry muffins is a great choice - it involves just a few steps and takes 45 minutes.
A muffin is a type of bread, so the texture tends to be doughier than a cake and less sweet. Adding raspberries to this muffin recipe will add moisture and natural sweetness. Store these muffins in an airtight container or tin on the kitchen side for up to two days. We’d recommend adding a piece of kitchen roll into the box as well, in as this will help to absorb the extra moisture created by the raspberries.
- 250g (9oz) plain flour
- 1tbsp baking powder
- 100g (4oz) golden caster sugar
- 75g (3oz) butter, chilled
- 1 large egg
- 175ml (6fl oz) milk
- 150g (5oz) fresh raspberries
- Extra sugar for sprinkling (optional)
Preheat the oven to 200ºC (400ºF, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.
Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture – it should still be a little lumpy. Gently fold in the raspberries.
Spoon into the muffin cases. Bake for 20-25 mins until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm.