If you’re having friends at your house and want to prepare a delicious snack, this muffins recipe is perfect for the occasion!
These raspberry muffins are quick to prepare, quite tasty and have excellent presentation! Serve with tea or coffee! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Eggs - Makes muffins softer and fluffier.
- Granulated sugar - Sweetness and flavor.
- Raspberry - The main ingredient of this recipe. Sweet and tasty.
- Lemon zest - Adds a very nice fresh flavor.
- All-purpose flour - Gives consistency and is the base of the dough.
- Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE RASPBERRY MUFFINS
Step 1: Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.
Step 2: Beat the eggs, the lemon zest and the sugar until obtain a homogeneous mixture. Add the flour mixed with the baking powder and beat until a creamy and homogeneous mixture. Add the raspberries and fold with a spatula.
Step 3: Pour small portions of the cream into the paper liners and bake for about 15 to 20 minutes.
Step 4: Remove the muffins from the oven, let cool to room temperature and serve.
TIPS FOR RASPBERRY MUFFINS
1. When preheating the oven, make sure you have all ingredients ready to start making the muffins.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the muffins, resulting in even cooking.
3. Never open the oven door while muffins are baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the muffins sinks in the middle increases.
4. The first thing to do before taking the muffins out of the oven, is to stick a toothpick in the center of the muffins. If it's dry, it's cooked. Turn off the oven and leave the muffins in the oven for another 5 minutes.
5. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
YOU MAY ALSO LIKE
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- Creamy chocolate muffins
- Vanilla and chocolate muffins
- Cinnamon muffins
- Easy banana muffins
- Lime yogurt muffins
- Coconut muffins
- Orange muffins
- Cinnamon muffins
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Raspberry muffins
If you’re having friends at your house and want to prepare a delicious snack, this muffins recipe is perfect for the occasion!
5.00 from 1 reviews
- 2 medium eggs
- 125 grams (1/2 cup) granulated sugar
- 150 grams (5 1/3 ounces) raspberries
- Zest of one lemon
- 125 grams (about 1 cup) all-purpose flour
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.
- In an electric mixer, beat on medium speed the eggs, the lemon zest and the sugar until obtain a homogeneous mixture. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy and homogeneous mixture. Add the raspberries and fold with a spatula.
- Pour small portions of the cream into the paper liners and bake until a toothpick inserted in the center of a muffin comes out clean, about 15 to 20 minutes (the time depends on the oven).
- Remove the muffins from the oven, let cool to room temperature and serve.
Ingredients
Directions
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