Easy raspberry muffins
Makes: 12
Takes: 35 mins
250g (9oz) plain flour
1tbsp baking powder
100g (4oz) golden caster sugar
75g (3oz) butter, chilled
1 large egg
175ml (6fl oz) milk
150g (5oz) fresh raspberries
Extra sugar for sprinkling (optional)
1. Preheat the oven to 200ºC/400ºF/gas 6. Line a 12-hole muffin tray with paper muffin cases.
2. Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
3. Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture - it should still be a little lumpy. Gently fold in the raspberries.
4. Spoon into the muffin cases. Bake for 20-25 mins until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm, if liked.
Top tip: Although best eaten fresh, these muffins will keep for a couple of days in an airtight container. They can also be frozen for up to 2 months. For convenience, wrap individually in small freezer bags and allow 2-3 hrs to defrost at room temperature.
Top tip: Add other fruit to this basic recipe - blueberries, chopped dried apricots, mashed ripe bananas or diced apples.
For a chocolate version replace the raspberries with chocolate chips.
Where to next?
- Cherry and chocolate muffins
- Cakes: Classic, muffins, chocolate cakes and more...
- Quick dessert recipes
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Helen Prescott, about 1 month [Offensive? Unsuitable? Report this comment.]
thank goodness some one decided to tell us how to make muffins in plain English. I promised the kids i would find a good recipe and we would make some today. Searching the internet for good easy to follow simple lovely looking muffins isnt as easy as you think. Thank goodness for your web site i shall use this one again. Thankyou