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raspberry muffins on a wooden board and wire rack
cookingwithmykids

Raspberry muffins

These raspberry muffins are a light and fluffy and, thanks to the fresh raspberries, full of zingy, juicy fruity flavour.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Afternoon tea, Breakfast, Snack
Cuisine: British
Calories: 243
Ingredients Equipment Method

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

Equipment

  • Digital scales
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • Muffin tin
  • Cupcake cases
  • Wire rack

Method
 

  1. 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
  1. 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
  1. 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
  1. Measure out the milk.
    Crack the eggs into a small bowl, then add them to your milk and give them a little whisk.
  2. 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
  1. 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
  1. Divide the muffin mixture among your muffin cases, making sure the raspberries are evenly distributed.
  2. 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.
  3. 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.