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Raspberry Muffins

Raspberry Muffins

Learn how to make easy raspberry muffins. Bursting with fresh raspberries and a hint of lemon zest, they're delicious treat for any occasion.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Additional time1 hour
Total Time 30 minutes

Ingredients

  • 240 g All-Purpose Flour
  • 150 g Brown Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • 240 g Kefir
  • 60 ml Sunflower Oil
  • 1 Egg
  • 2 teaspoon Vanilla Extract
  • Zest of 1 lemon
  • 200 g Fresh Raspberries
  • 2 tablespoon Sugar

Instructions

  • In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
  • In another bowl, whisk together the kefir, sunflower oil, egg, vanilla extract, and lemon zest until well combined.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
  • Gently fold in the fresh raspberries, being careful not to crush them too much.
  • Line a muffin tin with paper liners.
  • Divide the batter evenly among the muffin cups, filling each about ⅔ full.
  • Sprinkle sugar evenly over the tops of the muffins for a sweet, crunchy topping.
  • Bake in the preheated oven at 190°C / 374°F (for a regular oven) or 170°C / 338°F (for a fan-assisted oven) for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  • Serve and enjoy your raspberry muffins warm or at room temperature!

Notes

Room Temperature Ingredients: Make sure the egg and kefir are at room temperature. This helps them mix better and makes the batter more consistent.  
Mixing the Batter: Be careful not to overmix the batter. Overmixing can make the muffins tough. Just mix until the dry ingredients are moistened and the batter is slightly lumpy. 
Folding in Raspberries: Gently fold in the raspberries to avoid crushing them. This will help spread them evenly through the muffins and keep their shape. 
Uniform Size: Use an ice cream scoop to evenly portion the batter into the muffin cups. This way, the muffins will all be the same size and bake evenly. 
Filling the Muffin Cups: Fill the muffin cups about two-thirds full so the muffins have room to rise without spilling over. 
Storing Muffins: Keep the muffins in an airtight container at room temperature for up to 2 days. If you need to store them longer, put them in the refrigerator for up to a week or freeze them for up to 3 months. 

Nutrition

Calories: 198kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 223mg | Potassium: 69mg | Fiber: 2g | Sugar: 16g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg