Raspberry Muffins
Whip up a batch of raspberry muffins to enjoy for breakfast or an easy snack.
Servings: 12
Calories: 210kcal
Ingredients
- 2 Cups Flour
- 3/4 Cup Granulated White Sugar
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 3 Eggs
- 1 Cup Milk
- 2 Tablespoons Lemon Juice
- 1/2 Cup Vegetable Oil
- 1 1/2 Cups Raspberries
- 2 Tablespoons Flour to sprinkle on raspberries
Instructions
- Gather all the ingredients you need. Preheat the oven to 400.
- Mix the dry ingredients. In a large bowl add the flour, sugar, baking powder, and salt. Stir ingredients together.
- Mix the wet ingredients. Add eggs, milk, lemon juice, and vegetable oil to another bowl. Whisk the ingredients together.
- In another small bowl add the raspberries. Sprinkle the raspberries with flour.
- Pour the wet ingredients into the dry ingredients. Stir the mixture together, but don’t overmix the batter.
- Add the raspberries to the batter and stir around.
- Fill the muffin pan with muffin liners.
- Take a spoon and fill the muffin liners with batter all the way to the top.
- Place the muffins in the oven and bake for 20 minutes. To check if done insert a toothpick in the center and see if it comes clean.
- Enjoy!!
Notes
- Don’t overmix the batter. This can cause the muffins to become tough and rubbery.
- I used frozen raspberries but you can use fresh raspberries if you prefer.
- Bring the eggs to room temperature before adding to the recipe.
- To check if muffins are done insert a toothpick in the center of the muffin to see if it comes clean.
