• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
PLATE TO PALATE
  • Home
  • About
  • RECIPE INDEX
  • Contact
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Eggless Raspberry Muffins/ How to make Fresh Raspberry Muffins

August 29, 2022 by JAYANTHY 1 Comment

Jump to Recipe Print Recipe

Eggless raspberry muffins are easy to bake muffin recipe for any occasion like kids party, breakfast, snack and also perfect to munch as a dessert with a dollop of your favourite ice cream.

Eggless raspberry muffins/ fresh raspberry muffins are moist, fluffy in texture, and loaded with raspberries. They’re insanely delicious, with bursting, sweet, and tangy raspberries in every bite.

This recipe is simple and quick to make as any other muffin recipe. Also, it is a one-bowl muffin recipe that any amateur baker can bake. I love this recipe because I’m a great lover of all berries.

Ingredients

The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.

  • all-purpose flour
  • fresh raspberries
  • caster sugar
  • granulated sugar for topping
  • oil
  • milk
  • lemon zest
  • vanilla extract
  • baking powder
  • baking soda.

Variations

  • I used all-purpose flour for this recipe. You can use whole wheat flour or a 50:50 ratio of all-purpose flour and whole wheat flour. But the texture of the muffins will be different.
  • To talk about raspberries, I hand-picked them on a farm. It was fresh, firm, and luscious. You can also use frozen raspberries. Make sure to thaw to room temperature before mixing into the muffin batter.
  • You can swap brown sugar or 50:50 ratio of brown sugar and granulated sugar in place of caster sugar. It is purely your choice. Again the colour and taste will vary.
  • Flavours play an important role in this raspberry muffin recipe. Lemon pairs well with raspberries. But as I always love to incorporate my touch into it, I added some lemon zest and vanilla extract to the batter. Trust that the subtle flavour of lemon and vanilla is heaven.
  • You can swap any berries of your choice too.

Step-By-Step preparation of Eggless Raspberry Muffin

Preheat oven to 180 *C. Then in a bowl, add caster sugar and oil.

Add milk to the sugar oil mixture and whisk until sugar dissolves completely.

Sieve all-purpose flour, baking powder, baking soda, and salt into the wet mixture and mix for a few seconds until it forms a batter consistency. You can use a spatula to do this process.

Add vanilla extract, fresh raspberries, and lemon zest to the muffin batter and gently mix until the raspberries are evenly distributed into the batter.

Fill 3/4 of the raspberry muffin batter into the muffin cup. Top a raspberry and sprinkle with granulated sugar as shown. Sprinkled sugar gives a crisp and caramelized topping to the muffins.

Bake in the preheated oven for 15 to 17 minutes until inserted skewer comes out clean. To remind , every oven behaves differently. So have an eye after 12 minutes.

What to serve with Eggless Raspberry muffins?

Serve raspberry muffins with a cup of hot coffee or milk. It can be eaten hot out of the oven. It is perfect for a kid’s snack box and dessert for any party. A scoop of any flavoured ice cream goes well with muffins. It is my way of relishing muffins.

How to store Eggless raspberry muffins?

After baking, let it cool completely. Cling wrap each muffin in a cling wrap and store it in a zip lock bag. It will be fresh for a month. Thaw the muffin to room temperature before serving.

A short video clip of how raspberry muffin turned.

Some muffins and cupcakes you may like to try

The best apple cinnamon muffins

Orange Cupcakes

Whole Wheat Banana Muffins

One bowl easy coconut muffins

Easy Eggless Mango Coconut Muffins

Notes

Adjust sugar according to the sweetness of the muffin batter. You can increase 2 to 3 teaspoons.
Add milk according to muffin batter consistency. Some flours absorption differs.
Also, do not over-mix the muffin batter, as the muffin results in a dense and chewy side.
Finally, as I always say, every oven is different. So have an eye after 12 minutes. Do not open the oven door when baking. The muffin will not rise and fall flat.

I hope you like the recipe! If you like it, rate the recipe and write your feedback which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy Baking!

Eggless Raspberry Muffins

Jayanthy Asokan
These raspberry muffins are eggless, moist, fluffy in texture, and loaded with raspberries. They’re insanely delicious, with bursting, sweet, and tangy raspberries in every bite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 8 servings
Calories 245.1 kcal

Equipment

  • Electric Hand Beater
  • Wide bowl
  • Spatula
  • Muffin liners

Ingredients
 
 

  • 2½ cups all-purpose flour
  • 1 cup caster sugar
  • â…“ cup oil
  • 1 cup milk ( add according to the consistency of the muffin batter)
  • 1 cup fresh raspberries
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 tsp baking powder
  • ½ tsp baking soda
  • â…› tsp salt
  • 3 tbsp granulated sugar ( for topping the muffin batter)

Instructions
 

  • Preheat oven to 180 *C. Then in a bowl, add caster sugar and oil.
  • Add milk to the sugar oil mixture and whisk until sugar dissolves completely.
  • Sieve all-purpose flour, baking powder, baking soda, and salt into the wet mixture and mix for a few seconds until it forms a batter consistency. You can use a spatula to do this process.
  • Add vanilla extract, fresh raspberries, and lemon zest to the muffin batter and gently mix until the raspberries are evenly distributed into the batter.
  • Fill 3/4 of the raspberry muffin batter into the muffin cup. Top a raspberry and sprinkle with granulated sugar as shown. Sprinkled sugar gives a crisp and caramelized topping to the muffins.
  • Bake in the preheated oven for 15 to 17 minutes until inserted skewer comes out clean. To remind , every oven behaves differently. So have an eye after 12 minutes.

WHAT TO SERVE WITH RASPBERRY MUFFINS?

  • Serve raspberry muffins with a cup of hot coffee or milk. It can be eaten hot out of the oven. It is perfect for a kid’s snack box and dessert for any party. A scoop of any flavoured ice cream goes well with muffins. It is my way of relishing muffins.

HOW TO STORE RASPBERRY MUFFINS?

  • After baking, let it cool completely. Cling wrap each muffin in a cling wrap and store it in a zip lock bag. It will be fresh for a month. Thaw the muffin to room temperature before serving.

Notes

Adjust sugar according to the sweetness of the muffin batter. You can increase 2 to 3 teaspoons.
Add milk according to muffin batter consistency. Some flours absorption differs.
Also, do not over-mix the muffin batter, as the muffin results in a dense and chewy side.
Finally, as I always say, every oven is different. So have an eye after 12 minutes. Do not open the oven door when baking. The muffin will not rise and fall flat.

Nutrition

Serving: 1muffinCalories: 245.1kcalCarbohydrates: 31.6gProtein: 5gFat: 10.7gSaturated Fat: 1.3gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 6.2gTrans Fat: 0.04gCholesterol: 3.7mgSodium: 223.2mgPotassium: 88.9mgFiber: 1.1gSugar: 1.6gVitamin A: 49.5IUVitamin C: 0.3mgCalcium: 102.5mgIron: 1.9mg
Keyword raspberry muffin, eggless muffin, eggless raspberry muffin,
Tried this recipe?Let us know how it was!
Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

Filed Under: Baked Goodies, Breakfast, Cakes, Desserts, Eggless Baked Goodies Tagged With: baked goodies, breakfast, dessert, eggless baked goodies

Previous Post: « Three Ingredient Raspberry Jam/ Easy Raspberry Jam Without Pectin
Next Post: Big Batch Blueberry Jam/ Three Ingredient Recipe/ Blueberry Jam »

Reader Interactions

Comments

  1. Leander Fernandes

    September 23, 2022 at 4:27 pm

    5 stars
    Outstanding

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT

I am Jayanthy and welcome to my virtual space! Am a passionate baker and you will find Indian and International recipes here Read More…

Categories

NEWSLETTER

Join the Newsletter

Subscribe to get our latest content by email.
    We won't send you spam. Unsubscribe at any time.
    Built with ConvertKit

    Follow Me On

    My FoodYub Page

    Chocolate Chip Pudding Cookies/ Easy Pudding Cookies

    Nethili Meen Kulambu/ Anchovies Fish Curry/ Easy Meen Curry

    Vanilla Pancakes/ Vanilla Pancake Recipe/ Easy Pancake Recipe

    Cherry And Coconut Cake/ Easy Coconut Cherry Cake.

    Pistachio Pudding Mix Cookies/ Easy Instant Pistachio Pudding Cookies

    Muffins with jam filling/ How to make Jam filled muffins

    Christmas Cake Preparation | How to make Christmas (Egg/Eggless Cake)

    Mutton/ Lamb Chops/ How to make Easy Lamb Chops

    Footer

    follow us on social media

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2023 PLATE TO PALATE on the Foodie Pro Theme