Imagine waking up to the most incredible aroma of freshly baked muffins, bursting with juicy raspberries and a golden, tender crumb that melts in your mouth. These Bed and Breakfast Raspberry Muffins are not just a recipe – they're a morning transformation that will elevate your breakfast game from ordinary to extraordinary! Whether you're a busy parent, a weekend baker, or someone who loves indulging in bakery-quality treats at home, these muffins are your ticket to breakfast bliss.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and free of lumps.
- In a separate medium bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix just until the ingredients are combined, being careful not to overmix. The batter should be slightly lumpy.
- Gently fold in the fresh raspberries, taking care not to crush them while distributing evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Optional: dust with powdered sugar or drizzle with a light glaze before serving.
Tips
- Keep your raspberries cold and gently fold them into the batter to prevent color bleeding and maintain their shape.
- Don't overmix the batter – lumpy is good! Overmixing can lead to tough, dense muffins.
- Use fresh, room temperature ingredients for the best texture and rise.
- Check your muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- For extra indulgence, try adding a sprinkle of raw sugar on top before baking for a crispy, sparkling muffin top.
- If using frozen raspberries, do not thaw them first – add them frozen to prevent color bleeding.
- Let muffins cool slightly in the pan to help them set and prevent falling apart when removed.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 70mg
