Raspberry muffins
Raspberry muffins are so juicy and easy. These quick cakes are in the oven in just 15 minutes. Practical: You can use either fresh or frozen raspberries for the recipe.
INGREDIENTS
250 g fresh raspberries
180 g soft butter
150 g sugar
1 packet of vanilla sugar
1 pinch of salt
2 eggs (size M)
230 g wheat flour (type 405)
1 teaspoon baking powder
50 ml milk
A little powdered sugar for dusting if desired
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a muffin tray (12 cavities) with paper cases. Wash the raspberries and pat them dry.
Step 2
Beat the soft butter, sugar, vanilla sugar and salt in a mixing bowl on the highest setting with a hand mixer until fluffy. Add the eggs one at a time and continue to mix the dough on the highest setting for about 1 minute. Mix the flour with the baking powder and stir into the dough alternately with the milk.
Step 3
Carefully fold about half of the raspberries into the dough, then distribute the dough evenly into the 12 muffin cups. Sprinkle the remaining raspberries on the surface of the muffins. Bake the muffins with raspberries in the preheated oven for about 25 minutes, then let them cool.
Step 4
Dust the raspberry muffins with a little powdered sugar just before serving, if desired. The recipe makes 12 fruity muffins, and they will keep for at least 2 days if stored in an airtight container.
Our tip:
Muffins with frozen raspberries
Instead of fresh raspberries, you can also use 250 g of frozen raspberries in your vanilla raspberry muffins. To do this, do not let the raspberries thaw, but use the fruit completely frozen.
