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 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
Servings: 12
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 muffin pan with paper liners and preheat the oven to 180°C.
Mix the flour with the sugar, vanilla sugar, and baking powder; set the raspberries aside to fold in at the end.
Whisk the eggs with the milk and melted butter, making sure the butter is not hot.
Combine the wet and dry ingredients with a few strokes, then gently fold in the raspberries.
Divide the vanilla batter among the muffin cups and bake for 18–22 minutes, until a toothpick comes out clean.
Cool the muffins on a wire rack so the delicate fruit muffins do not trap steam underneath.
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