Raspberry and white chocolate loaf cakeRaspberry muffins
These raspberry muffins are a light and fluffy and, thanks to the fresh raspberries, full of zingy, juicy fruity flavour.
Raspberry muffins are delicious light and fluffy snack, full of bursts of fresh (or frozen) raspberries. They’re a great bake, whether you want to enjoy them at breakfast time, or for a tasty afternoon snack. And best of all, they’re super easy and don’t need any fancy kitchen gadgets, so kids can really get hands on and involved.
Raspberries are in such abundance in the summer here in Scotland, that it can’t help but inspire you to make lots of raspberry filled bakes. These raspberry muffins, are so simple but so full of raspberry goodness, that they’re the perfect bake for this time of year.
We’ve based these raspberry muffins on our Mary Berry blueberry muffins, as I love how light and fluffy they turn out, not to mention how easy they are to make. I hope you enjoy them as much as we do.
How can kids help to make raspberry muffins?
These muffins are a really easy bake which makes them a great recipe for kids to try. There’s also no need for any special equipment like mixers so all you need is a set of scales or measuring cups, a bowl and a wooden spoon.
Like most baking recipes, your kids can get involved in measuring out all the ingredients, and mixing them all together. There’s a chance to get hands on rubbing the butter and flour together, which is always a fun, tactile job for kids. And if you want, they can practice their egg cracking skills.
Finally, once you’ve finished your raspberry muffin batter, get your kids to spoon it into your muffin cases. You can make this a bit easier if you have an ice cream scoop as it often dishes out exactly the right amount and can save a lot of mess.
How long do raspberry muffins keep?
I love muffins when they’re still a little bit warm from the oven, but they will keep in an air tight container for a few days. If you want to keep them for longer you can freeze them. Simply wrap them in cling film and pop them in a freezer bag. They’ll keep for a few months, just leave them to defrost fully before you serve them.
What can I use instead of self raising flour?
If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and put in an extra 1 ½ teaspoons of baking powder.
Should I use fresh or frozen raspberries?
We’ve used fresh raspberries because we always have a lot of them at this time of year here in the UK. At other times of year, or if fresh raspberries aren’t as easy to find or as cheap, you could substitute them for some frozen raspberries. You might need to add a few minutes on to the baking time to make sure they fully cooked in the centre.
Other ways to use up raspberries
If you’ve got an abundance of raspberries, why not use some up in one of these raspberry filled recipes:
Raspberry cupcakes
Raspberry and white chocolate scones
White chocolate and raspberry cheesecake
Easy homemade raspberry jam
Raspberry and chocolate brownies
Raspberry cranachan
Raspberry flapjacks
Raspberry and white chocolate muffins
Raspberry and white chocolate loaf cake
Or why not try one of these other muffin recipes
Mary Berry Blueberry muffins
Apple blueberry muffins
Banana muffins
Apple and cinnamon muffins
Strawberry muffins
Chocolate chip banana muffins
Useful equipment
You might need the following baking tools/gadgets to make these raspberry muffins
Digital scales
Mixing bowl
Measuring cups
Measuring spoons
Muffin tin
Cupcake cases
Wire rack
As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Please refer to my Privacy Policy Page for more details.
Ingredients
250g (1 ½ cups) self raising flour*
1 teaspoon baking powder
50g (3 ½ tablespoons) butter
75g (1/3 cup) caster sugar
2 eggs
250ml milk
150g (1 cup) raspberries
* If you don’t have any self raising flour, you can swap it for an equal amount of plain or all-purpose flour and add an extra 1 ½ teaspoons of baking powder.
How to make raspberry muffins
Preheat your oven to 180C / 170C Fan / 350F and line a muffin tin with paper or silicon muffin cases.
Mix the butter and flour together
Get your kids to measure out the flour and add it to a large mixing bowl. Measure the butter and either cut it into small pieces or grate it and add it to the bowl.
Using your fingertips rub the butter and flour together until it looks like breadcrumbs.
Add the sugar and baking powder
Get your kids to measure the sugar and baking powder out and add them to your bowl. When they’re measure the baking powder make sure they use their finger to level the teaspoon so that you add just the right amount.
Add the wet ingredients
Get your kids to measure out the milk. If you have digital scales, the easiest way of doing this is to use the ml setting. Crack the eggs into a small bowl, then add them to your milk and give them a little whisk.
Carefully pour the the milk and egg mixture into your bowl and stir it in until it is roughly mixed.
You don’t want to over mix it so it’s okay to for the mixture to be a little bit lumpy.
Add the raspberries
Finally, get your kids to measure out the raspberries (it doesn’t matter if you’re too accurate). Crush them gently with a fork, then add them to your bowl. Gently stir them through with a spatula.
Bake the raspberry muffins
Divide the muffin mixture among your muffin cases, making sure the raspberries are evenly distributed. If you have an ice cream scoop, it can be useful for this step as it dishes out a good amount and generally saves a bit of mess. If you don’t have ice cream scoops, a soup spoon also works well.
Bake the muffins in the oven for 20-25 minutes. They’re ready when they’ve turned a nice golden brown colour and a skewer or cocktail stick inserted into the middle comes out clean.
Remove them from the oven, and leave them to cool in the muffin tin for a few minutes before removing them from the tray and pop them on wire rack to cool completely.
Serve and enjoy.
Raspberry muffins
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- measuring spoons
- Muffin tin
- Cupcake cases
- Wire rack
Ingredients
- 250 g (1 ½ cups) self raising flour
- 1 teaspoon baking powder
- 50 g (3 ½ tablespoons) butter
- 75 g (⅓ cup) caster sugar
- 2 eggs
- 250 ml (1 cup) milk
- 150 g (1 cup) raspberries
Instructions
- Preheat your oven to 180C / 170C Fan / 350F and line a muffin tin with paper or silicon muffin cases.
Mix the butter and flour together
- Measure out the flour and add it to a large mixing bowl. Measure the butter and either cut it into small pieces or grate it and add it to the bowl.Using your fingertips rub the butter and flour together until it looks like breadcrumbs.
Add the sugar and baking powder
- Measure the sugar and baking powder out and add them to your bowl. When you're measure the baking powder make sure you use your finger to level the teaspoon so that you add just the right amount.
Add the wet ingredients
- Measure out the milk.Crack the eggs into a small bowl, then add them to your milk and give them a little whisk.
- Carefully pour the the milk and egg mixture into your bowl and stir it in until it is roughly mixed. You don't want to over mix it so it's okay to for the mixture to be a little bit lumpy.
Add the raspberries
- Finally, measure out the raspberries. Crush them gently with a fork, then add them to your bowl. Gently stir them through with a spatula.
Bake the raspberry muffins
- Divide the muffin mixture among your muffin cases, making sure the raspberries are evenly distributed.
- Bake the muffins in the oven for 20-25 minutes. They're ready when they've turned a nice golden brown colour and a skewer or cocktail stick inserted into the middle comes out clean.
- Remove them from the oven, and leave them to cool in the muffin tin for a few minutes before removing them from the tray and pop them on wire rack to cool completely.
Pin it for later
Similar recipes
If you liked these raspberry muffins, you’ll love some of our other delicious muffin and snack recipes, as well as our favourite easy bakes for kids.
Leave a Reply