Raspberry Muffins are incredibly tasty! Eat these muffins when they are still warm, then they are especially yummy!! Before making these muffins, it is a good idea to check out my tips for making muffins. This will help you make the perfect muffins and could fix some problems you might have encountered on your muffin baking adventures!
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on Food and Health and learn more!
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- 150 g All-Purpose Wheat Flour
- 75 g Vanilla sugar - Visit the recipe page for the recipe!
- 1/2 tbsp Baking Powder
- dash Ground Salt
- 130 g Fresh Raspberries - [See good to know section]
- 40 g Unsalted Butter
- 115 g Low-Fat Cream Cheese - [See good to know section]
- 60 g Low-Fat Cow’s Milk - [See good to know section]
- 1 Chicken Egg [Size L] - [See good to know section]
Other things you need
- Food Scale
- Measuring Spoons
- Dinner Spoon - Ideally a silicone spatula.
- Muffin Tray
- Ice Cream Spoon
- Cooking Spray
- Oven Mitts
- Cooling Rack - This is optional.
- Make sure all the ingredients are at room temperature.
- Preheat the oven to 205 degrees Celsius or 400 degrees Fahrenheit.
- Put the dry ingredients in a bowl and mix them.
- Put the wet ingredients in a bowl and mix them.
- Slowly add the dry ingredients to the liquid ingredients while you keep mixing. Continue mixing till you have a homogeneous and smooth mixture.
- Gently scoop in the raspberries.
- Spray the muffin tray with cooking spray.
- Use an ice cream spoon to put equal amounts of batter in all the cups of your muffin tray.
- Bake your muffins for 15 to 20 minutes.
- Let your Raspberry Muffins cool down and enjoy!
Good to know
- Storing: Make sure to store your muffins in an airtight container if you are not eating all of them right away. Keep in mind that muffins have a short shelf life and should ideally be eaten on the day you bake them.
- Shelf life: Your muffins will stay good for a few days if stored correctly.
- Freezing: If you like, you can freeze your muffins in an airtight container or freezer bag. They will stay good for several weeks. You can thaw them in the microwave but they will taste better if you let them thaw slowly at room temperature.
- Adding dry ingredients: If you have the patience, it pays off to sieve the dry ingredients while you are adding them. It will ensure you do not end up with lumps in your batter.
- Adding flour: To make sure you don’t over-mix or damage the structure of the batter when adding the flour, you can use a whisk to mix it in bit by bit.
- Using eggs: Make sure your eggs are still good before you use them. How? check out the article ‘Is my Egg still fresh?’
- Baking time and temperature: Several things will influence the baking time and temperature of your muffins. The type and size of the muffin tray you use, the brand of oven you have and a few other things are the main factors that will have an impact on the baking time and temperature. Do not worry if your recipes are not turning out right away; it is probably just a matter of getting to know your oven. Check out the Truthful Food article page for tips and tricks on getting to know your oven a bit better!
- Organic: To make this recipe organic, only use organic ingredients.
- Lactose-free: Use almond milk instead of regular milk. Make sure your cream cheese is lactose-free.
- Using Fruit: Always make sure you wash fruit before you use it. However, the fruit should not be wet when you start to work with it. It could ruin the structure of your baked goods.
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.
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