Hello foodiiiiiesssss!
Here I am with this Raspberrry Muffins recipe I tried a couple weeks ago.
These were soo soo good! I had some guests and I thought these would do so I start baking them in no time! I like that this recipe is easy to make, easy to follow and it has easy accesible ingredients.
These homemade muffins are fluffy, moist and filled with berries. ❤️
My little one was in love with them because he adores all kind of berries. What I like the most is the flavour of lemon zest. I added some more then it was originally in the recipe. I recently noticed that I started to LOVE having LEMON ZEST in everything: pancakes, crepes, sweet dough, pudding, porridge, cheesecake and all kind of snacks/desserts.
You can use fresh or frozen raspberries and actually if you don't have them or don't like them, you can replace them with other berries like blueberries, strawberries or blakberries.
Note: If using frozen berries, do not thaw. To avoid them bleeding color all over the batter, toss frozen raspberries in 2 teaspoons of flour before gently folding them into the muffin mix. BUT I did this and still, I had a pink muffin dough. 😏
Ingredients:
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup caster sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest about 1 lemon
- 3/4 cup buttermilk
- 1 & 1/2 cups raspberries
Make sure all ingredients are room temperature, if it's possible.
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Instructions:
Preheat the oven to 375F degrees. Line a muffin pan with muffin papers if you have these at hand. I did not, but I greased my muffin tray a little.
Whisk together the flour, baking powder, baking soda & salt in a medium bowl.
In a separate large bowl, beat together the butter and sugar until fluffy. (About 2 - 3 minutes).
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Beat in the eggs 1 at a time, followed by the vanilla extract and lemon zest.
Turn the mixer down to low speed and beat in about ⅓ of the flour mixture followed by about ½ of the buttermilk. Repeat the process with the rest of the flour mixture and buttermilk - only mixing until the batter is just combined.
Note: Do not over mix the batter. Muffin batter is thick and should look lumpy. Over mixing the batter creates tough muffins.
You can fold the last ⅓ of the flour mixture in by hand to ensure you don't over mix the batter.
Gently fold in the raspberries using a rubber spatula.
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I tried LOL. But still I managed to get a pink dough, as you can see down below in the images haha. Maybe because these raspberries were really juicy. They are bio, from the garden. Not the type you buy, with almost no flavor.
They were authentic raspberries.
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Spoon the batter into the prepared muffin pan filling each to the top.
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Bake in the preheated oven on the middle rack for about 20 minutes, or until the tops are golden and an inserted toothpick comes out clean (or with raspberry juice).
AND this is how they turned out: BEAUTIFUL! ❤️
I used both my normal size muffin tray and my mini size.
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We served them with some lemonade and for extra appealing, I added powdered sugar through a small sieve.
Btw, this is NOT my original recipe. I spent about 10 minutes on Pinterest finding one recipe that I liked. And this is the one I chose.
Here is the link to the original recipe and actually you can find there more useful cooking tips for this recipe. 💛
So what do you think? Would you try this one day? I am a fan of muffins, of all types. I often do oat muffin or coconut muffins for the little one. They are healthier but from time to time I love to make myself some time for baking sweet desserts like these muffins.
Also, my GO TO 'day by day dessert and snack' is banana oat bread.
Have a delicious day, everyone!
Love missdeli 💛