Bakery Style Raspberry Muffins – Small Batch Recipe
These Bakery Style Raspberry Muffins are a wonderful small batch recipe. They come together quite quickly making them a great, speedy option. This recipe makes just 6 muffins but you can divide the recipe down or scale it up to make more or less of them, depending on your needs. These muffins have a light, fluffy texture inside with pops of tart raspberries.
So how do I make these Raspberry Muffins from scratch?
These muffins come together quite quickly and easily. To begin, add the flour, baking powder and sugar to a large mixing bowl. Whisk together to remove any lumps. Create a hole in the middle of the flour and add the eggs, milk and oil. Whisk the liquids together before switching to a rubber spatula.
Gently mix and fold the batter together until combined. Be careful not to overmix, a few small lumps left is ok. Add the raspberries to the batter and mix through. Add the muffin liners to the muffin tin. Using an ice cream scoop or large tablespoon, spoon the batter into each case until each liner is filled about 80% or until all the batter has been used. Use the remaining raspberries to top each muffin.
Bake for 20-30 minutes until the muffins are a light golden brown colour all over. Allow to cool before removing from the tin. Serve immediately. Keep your leftovers in an airtight container or tightly wrapped but they are best served on the same day of baking.
Frequently Asked Questions
A muffin tray tends to be wider and deeper. This is because muffins tend to be a bit bigger compared to cupcakes as they usually don’t have frosting on top like cupcakes.
If you somehow manage to not inhale all of these immediately, they can be stored in an airtight container at room temperature for up to 3 days. However, they really are best eaten the same day for maximum freshness and for that soft, moist texture.
For longer storage, wrap each tightly in cling film and freeze for up to 3 months. Remove from the freezer for at least 30 minutes before eating. For a extra pleasant experience, pop them into the microwave for 10 seconds or into a hot oven for 30-60 seconds.
Always store your muffins at room temperature. Once they have completely cooled, wrap tightly with cling film or place into an airtight container.
It’s possible you used a cupcake/muffin tray that was too small, the cases may have been too small or you over filled the cases. The cases should be filled about 3/4 of the way, leaving a little space to rise. Also check you are using muffin cases and not cupcake cases. Muffin cases tend to be bigger and are able to hold more batter. To read more info check out this post by Craft Company – Baking Cases Explained.
For more Cake Recipes, check out my Cake Category, here.
Bakery Style Raspberry Muffins – Small Batch Recipe
Equipment
- 1 Large mixing bowl
- 1 Whisk hand or electric is fine
- 1 Rubber spatula
- 1 6 cavity muffin tin
Ingredients
- 200 grams plain or self raising flour
- 80 grams caster sugar
- 1 tsp baking powder
- 2 whole eggs
- 80 grams flavourless oil like vegetable
- 75 grams milk or buttermilk
- 1 tsp vanilla extract or paste
- 150 grams raspberries fresh or frozen, plus an extra handful for decoration
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the flour, brown sugar and baking powder. Whisk together briefly.
- Make a well in the middle of the flour or to a measuring jug add the milk, oil and eggs. Whisk the liquid together and begin whisking the wet and dry ingredients together until combined.
- Add the raspberries to the batter and mix in using a rubber spatula or a wooden spoon.
- Place muffin liners into the muffin tray and using an ice cream scoop, divide the muffin batter into each muffin liner. Scatter a few small raspberries on top of each muffin for decoration (optional).
- Bake for 20-30 minutes, checking after 20 minutes until the muffins have risen and the crumble has started to brown a little. To check if they are done, stick a toothpick into the centre. If it comes out clean, they are ready.
- Allow to cool slightly before serving.
- Cooled leftovers can be stored in an airtight container for up to 3 days.
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