Mini raspberry muffins made with only a few simple ingredients are quick and healthy. Fresh raspberries abound in these raspberry muffins, which are both delicious and simple to make.
It is one of my favorite recipes for raspberry muffins. I enjoy the delicious, buttery aroma of muffins filling the air in my home. Second, there’s no comparison to the superior flavor of freshly baked muffins.
Everything about baking in little appeals to me, and these small raspberry muffins are no exception. If you can’t get fresh raspberries, you may always use frozen ones.
Only defrost them to room temperature before using. Paper towels can be used to remove any extra water from the raspberries before serving them. Instead of milk, you can easily substitute yogurt. The muffins will be more moist, thanks to the use of yogurt. If you choose, you may also add a hint of lemon flavor to your muffins.
This recipe yields 3-4 muffins per person for a total of 6 servings. Each serving of this recipe contains only 540 calories.
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 cup of sugar
- 1/2 cup of unsalted butter
- 2 eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1 cup of fresh raspberries
- Powdered sugar
- Preheat oven to 375°F.
- Butter and sugar should be creamed with an electric hand mixer in a mixing bowl.
- Toss the eggs into the mixture and mix thoroughly. Milk should be included now. Continue mixing with the hand mixer after adding the all-purpose flour, baking powder, and salt. Using a spatula, fold in the raspberries.
- Set up a tiny muffin pan with baking cups for individual servings. Fill roughly two-thirds of the baking cups with the mixture. Powdered sugar can be sprinkled over the tops before baking.
- 25 to 30 minutes should be enough time to bake a cake.