Raspberry Swirl Muffins
Raspberry Swirl Muffins
Ingredients
For the Muffins
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Raspberry Swirl
- 3/4 cup fresh raspberries
- 1/4 cup raspberry jam
- butter, as needed, for greasing
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a 6-cup muffin tin with paper liners or grease it well with butter.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk the large egg, milk, melted and cooled unsalted butter, and vanilla extract until smooth.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 5
Gently fold in the fresh raspberries into the batter.
⏱️ 2 min
- 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. You should have enough for 4-6 muffins, depending on their size.
⏱️ 3 min
- 7
Place a small dollop (about 1 teaspoon) of raspberry jam on top of each muffin. Use a toothpick or a small knife to gently swirl the jam into the batter.
⏱️ 2 min - 8
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
⏱️ 22 min•🌡️ 400
- 9
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Swirl Muffins
Ingredients
For the Muffins
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Raspberry Swirl
- 3/4 cup fresh raspberries
- 1/4 cup raspberry jam
- butter, as needed, for greasing
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a 6-cup muffin tin with paper liners or grease it well with butter.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk the large egg, milk, melted and cooled unsalted butter, and vanilla extract until smooth.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Gently fold in the fresh raspberries into the batter.
⏱️ 2 min - 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. You should have enough for 4-6 muffins, depending on their size.
⏱️ 3 min - 7
Place a small dollop (about 1 teaspoon) of raspberry jam on top of each muffin. Use a toothpick or a small knife to gently swirl the jam into the batter.
⏱️ 2 min - 8
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
⏱️ 22 min•🌡️ 400 - 9
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min