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 ¾ 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
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
Equipment
Ingredients
- 2½ cups all-purpose flour
- 1 cup caster sugar
- ⅓ cup oil
- 1 cup milk ( add according to the consistency of the muffin batter)
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 3 tablespoon 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 ¾ 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
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
Leander Fernandes
Outstanding