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Raspberry Muffins


6 people


35 minutes


Easy and healthy mini raspberry muffins . This raspberry muffin recipe is loaded with fresh raspberries and so easy to make!


– 1/2 cup (1 stick butter / 4 oz.) unsalted butter, room temperature – 1 cup sugar – 2 eggs – 1/2 cup milk – 2 cups all-purpose flour – 2 teaspoons baking powder – 1/2 teaspoon salt – 1 cup fresh raspberries – Powdered sugar for sprinkling

Step 1

Preheat oven to 375°F (190°C).

Step 2

In a mixing bowl, cream the butter and sugar with an electronic hand mixer. Add the eggs and mix well. Stir in the milk. Add the all-purpose flour, baking powder and salt to the mixture and continue to blend with the hand mixer. Gently fold in the raspberries.

Step 3

Lay out a mini muffin pan and arrange mini baking cups. Fill the baking cups with the mixture (about 2/3 full). Sprinkle the tops with a little powdered sugar.

Step 4

Bake in the preheated oven for about 25 to 30 minutes, or until lightly browned and a cake tester comes out clean.

Thick Brush Stroke



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