Easy Raspberry Muffins (One Bowl!)
Servings 12 muffins
Ingredients
- ½ cup milk (whole or 2% is fine)
- ½ cup melted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup white sugar
- 2 cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 heaping cup fresh raspberries
- 2 tablespoons white sugar
- ⅛ teaspoon cinnamon
Instructions
- Pre-heat your oven to 400°F and line a muffin tin with cups or spray with non-stick spray.
- Melt your butter in the microwave or a saucepan and add to a large bowl.
- Add the cold milk to the butter to cool it before adding in the eggs.
- Add in the eggs, sugar, and vanilla extract and whisk to combine.
- Sprinkle the flour over the wet mixture. Do not stir yet.
- Sprinkle the baking powder and salt over the flour then mix everything together until you see no more dry flour. Do not over-mix.
- Roughly chop the raspberries to break them up slightly then add them too the batter. Fold in gently.
- Scoop batter into the prepare muffin tins and fill each about ¾ of the way up.
- Mix together the 2 tablespoons of sugar and cinnamon and sprinkle over each muffin.
- Place in the oven and immediately lower the heat to 350°. Bake for 16-18 minutes or until a toothpick comes out clean. (These will not get dark on top so the best way to check is the toothpick test)