Go Back
+ servings

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
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 8 servings
Calories 245.1 kcal

Ingredients
 
 

  • cups all-purpose flour
  • 1 cup caster sugar
  • 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
  • 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

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!