Raspberry Muffins #muffins #baking #rasberry #food #cooking #sweetrecipe #momapproved

Ingredients:

1 ½ cups all-purpose flour, spooned and leveled
¾ cup granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder
¼ teaspoon fine sea salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk (plus more as needed)
1 ½ teaspoons vanilla extract
6 to 8 ounces fresh or frozen raspberries (a generous 1 cup)

Instructions:

1. Preheat the oven to 400°F. Line your muffin tin with paper liners (8 for large muffins, 10 for standard, or 22 for mini). Lightly grease the top of the muffin tin if needed to prevent sticking.

2. Mix dry ingredients:

In a large bowl, whisk together the flour, ¾ cup sugar, baking powder, and salt.

3. Mix wet ingredients:

In a liquid measuring cup, add the oil and crack in the egg. Pour in enough milk to reach the 1-cup line. Add vanilla extract and whisk until well combined.

4. Combine wet and dry:

Pour the wet ingredients into the bowl with the dry. Stir gently with a spoon or spatula until just combined. The batter will be thick—avoid overmixing.

5. Fold in raspberries:

Gently fold in the raspberries, trying not to break them up too much (especially if using fresh ones).

6. Fill muffin cups:

Divide the batter evenly among the liners. For tall-topped muffins, fill the cups all the way to the top. Sprinkle a pinch of sugar on each muffin for a sweet, crunchy top.

7. Bake:

Bake for 15–20 minutes, or until the tops are set and a toothpick inserted in the center comes out with just crumbs.

8. Cool:

Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Storage Tips:

- Store in an airtight bag or container at room temperature for up to 3 days.

- For longer storage, freeze individually wrapped muffins for up to 3 months.

Видео Raspberry Muffins #muffins #baking #rasberry #food #cooking #sweetrecipe #momapproved канала Mom’s Mealtime Magic