Easy raspberry muffins

(241 ratings)

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Rapberry muffins
Rapberry muffins
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These lovely, easy raspberry muffins are oh-so-simple to make - and the best thing is the kids will love helping you make them!


  • 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)

Top tip: Add other fruit to this basic recipe: blueberries, chopped dried apricots, mashed ripe bananas or diced apples all taste great.


  1. Preheat the oven to 200C (400F, gas mark 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.

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  • 4
(241 ratings)

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