Delicious Raspberry Muffins


    Hope you’re all having a pleasant weekend and summer so far… Can’t believe it’s already the middle of July! I think it’s the perfect time to be baking with an assortment of fruits, so last night I bought a fresh batch of raspberries from the supermarket and tried a very easy recipe. The original recipe uses frozen ones, so no worries if you don’t have any fresh raspberries. Check my video on Instagram for a quick tutorial!

Raspberry Muffins

  • 1 cup (250 ml.) milk37151882_10156751781839575_4552333715040108544_n.jpg
  • 1 tablespoon white vinegar
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla powder*
  • 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 1/2 cup (115 gr.) softened butter
  • 1 egg
  • 1 1/2 cups (approx. 200 gr.) raspberries

*the original recipe uses vanilla extract


     First make your own buttermilk by adding the vinegar into the milk, stirring it, and letting it sit for 5-10 minutes. Also pre-heat your oven to 220°C/425°F while you prepare the batter. In a small bowl mix all your dry ingredients (flour, baking powder, salt, vanilla powder). Then in a bigger bowl use an electric mixer to beat the sugar with the butter. Next add your egg. If you’re using vanilla extract like in the original recipe, then add it during this step. Continue by alternating between the flour mixture and the milk. Lastly, wash your raspberries and add them to your batter, using a spatula to gently fold them in.


    Prepare 12 muffin cups by buttering the bottoms and fill them to the top with your batter. Start by baking for 5 minutes at 220°C/425°F, but then drop it down to 175°C/350°F and bake for 18-25 minutes. The easiest way to tell if they’re ready is by inserting a toothpick into the middle, so my biggest advice is to check after 18-20 minutes, don’t immediately remove them just because that’s the time stated in a recipe. Each oven is different, so yours might take less or more time!


     Give your muffins a few minutes to cool down and then remove them from the cups. You can serve them warm, for breakfast or as a tea snack, or freeze them and keep them for later. They’re a lovely blend of sweet, from the dough, and slightly acidic, from the berries. Overall, they’re very delicious and lovely for the summer. 🙂 By the way, the original recipe’s name is literally ”the best homemade raspberry muffins”, so I was a little skeptical before trying it out, but the muffins are definitely tasty!


Until next time!

– Zi


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s