Easy Raspberry Muffins
User Reviews
5
Easy Raspberry Muffins
Description
This recipe creates light raspberry muffins by combining dry ingredients including flour, baking powder, baking powder, orange zest, and salt, with wet ingredients such as vegetable oil, milk, egg, vanilla extract, and sugar. Fresh raspberries are folded in carefully to avoid breaking them and releasing too much juice into the batter. The muffins are portioned into lined muffin cups.
The muffins can be baked in an air fryer or conventional oven, with cooking times ranging from about 12-15 minutes or until a skewer comes out clean. The light dusting of vanilla sugar on top adds a subtle sweet crunch. Finished muffins have a tender crumb and gentle raspberry flavor brightened by the orange zest.
Cooling the muffins slightly before removing from the pan helps them keep shape. They suit breakfast, snacks, or light desserts, with a focus on simple ingredients and fresh fruit.
Ingredients
- 1 cup all-purpose flour 137g
- 1 teaspoon baking powder
- ½ teaspoon orange zest
- ⅛ teaspoon salt
- 2 ½ tablespoons vegetable oil 40ml
- ⅓ cup sugar
- ⅓ cup milk 90ml
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup raspberry 80g
- ½ tablespoon vanilla sugar for sprinkling on top, raw
Instructions
Raspberry Muffins - Air Fryer Method
- Place a paper muffin liner inside each cup of a muffin tray.
- In a large bowl, mix the flour, baking powder and salt.
- In a separate bowl, whisk together the oil, milk, egg, vanilla and sugar until well combined.
- Add the wet ingredients into the dry and mix until just combined, then gently fold in the raspberries so they don't break.
- Divide the muffin batter into the muffin cups, then top with vanilla cane sugar.
- Place in the air fryer basket and bake for 12 -15 minuts or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tray before transferring them a rack to cool completely.
Raspberry Muffins - Oven Method
- Preheat the oven to 375 degrees F / 190 degrees C / fan assisted 170 degrees C / gas mark 5
- Place a paper muffin liner inside each cup of a muffin tray.
- In a large bowl, mix the flour, baking powder and salt.
- In a separate bowl whisk together the oil, milk, egg, vanilla and sugar until well combined.
- Add the wet ingredients into the dry and mix until just combined, then gently fold in the raspberries so they don't break.
- Divide the muffin batter into the muffin cups, top with vanilla sugar then bake for 17- 22 minutes or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tray before transferring them a rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 66mg | 3% |
| Potassium | 138mg | 3% |
| Sugar | 12g | 24% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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