Raspberry muffins

Use this basic muffin recipe as your starting point and experiment with other berries.
raspberry muffins

The trick to the best textured muffins, is to use a light hand when combining the wet and dry ingredients. Mix only until the ingredients are just combined and a few flecks of flour remain.

This basic mixture lends itself well to other flavours. Swap out raspberries for the same amount of your favourite berry, if you prefer.

This recipe is from our cookbook Test Kitchen Baking, RRP $39.99, available online or where good books are sold.

Looking for more muffin recipes? Try our mixed berry buttermilk muffins or for something savoury, our basic cheese muffin recipe.



1.Preheat oven to 180C. Line each hole of a 12-hole (⅓ cup/80ml) muffin pan with two layers of paper cases.
2.Sift flour, sugar and salt into a large bowl. Whisk butter, buttermilk, egg and vanilla in a jug; stir into dry ingredients. Do not over mix; mixture should be thick and lumpy. Add three quarters of the berries; stir through- gently. Spoon mixture into lined holes. Divide remaining berries equally among holes, poking them gently into the batter.
3.Bake muffins for 30 minutes or until a skewer inserted into the centre comes out clean. Leave muffins in pan for 10 minutes before transferring to a wire rack to cool.
4.Just before serving, dust muffins with icing sugar.

You could use a 6-hole (3/4 cup/180ml) Texas muffin pan; bake for 35 minutes. Muffins are best made on day of serving.


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