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Vanilla Muffins with Raspberries
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Source: https://recipheon.com/en/recipes/desserts/vanilla-muffins-with-raspberries
About this recipe
Vanilla raspberry muffins are soft cakes made with all-purpose flour, eggs, milk, butter, raspberries, and either vanilla sugar or vanilla extract. The raspberries balance the batter's sweetness with gentle tartness, while the vanilla adds a mild aroma. Butter and milk keep the centers moist, and baking powder gives the muffins a light rise. Mix the batter only briefly, just until combined, so the baked muffins remain light rather than dense.
Ingredients
180 g all-purpose flour
2 eggs
120 ml milk
60 g butter
120 g raspberries
70 g sugar
1 teaspoon vanilla sugar or 1/2 teaspoon vanilla extract
1 teaspoon baking powder
Steps
Line a 12-well muffin tin, with wells holding about 80–100 ml, with paper cases. Preheat the oven to 180°C with top and bottom heat and position the rack in the middle.
Mix the flour, sugar and baking powder. If using vanilla sugar, add it to this bowl; reserve vanilla extract for the wet ingredients. Gently rinse the raspberries and dry thoroughly without crushing them.
Melt the butter and let it cool until still liquid but not hot. Beat the eggs with the milk, then add the butter and vanilla extract if using it instead of vanilla sugar. Mix to combine.
Pour the wet mixture into the dry ingredients and fold with a spatula only until no dry flour streaks remain. Gently fold in the raspberries at the end, trying to keep the fruit whole.
Divide the batter evenly between 12 paper cases, filling them about 3/4 full. Bake for 18–22 minutes. Test a part of a muffin without a raspberry using a skewer: no raw batter should remain on it; fruit juice alone does not mean it is underbaked.
Let the muffins firm up slightly in the tin, then carefully transfer to a wire rack. Cool with air circulating underneath so steam does not collect in the cases.
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