The raspberries add moisture and natural sweetness to these raspberry muffins making them extra moreish.
This raspberry muffins recipe makes a batch of 12 muffins in just 40 minutes. Ideal for sharing with friends and family; whipping up for parties, picnics, or school bake sales. If you want to give these raspberry muffins a twist, add 100g of dark chocolate chips. The richness of the dark chocolate will complement the sweet, tanginess of the raspberries making them extra indulgent.
- 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.
Top tips for making raspberry muffins
To stop your raspberries from sinking to the bottom of the cases, lightly dip each of the raspberries into flour before adding to the mixture. This will help to stop them from sinking to the bottom of the muffins when baking.