Raspberry Explosion Muffins
These delicious raspberry muffins are a perfect treat for any time of day. With a sweet surprise of raspberry jam in the center and a creamy icing topped with a fresh raspberry, these muffins are sure to bring a smile to your face. Enjoy the moist and tender texture of the muffins alongside the burst of fruity flavor in every bite. Perfect for breakfast, snack time, or dessert!
— Constant Cookbook
Ingredients
- For the Muffins:
- 225g plain flour
- 1 tsp baking powder
- 140g golden caster sugar
- 2 large eggs
- 100ml milk
- 140g butter, melted and cooled
- 12 fresh raspberries
- 12 tsp raspberry jam
- For the icing:
- 40g butter, softened
- 85g icing sugar
- 1tsp vanilla extract
- 1-2 tsp milk
- 12 raspberries to decorate
Instructions
- Preheat oven to 180C. Line a muffin tin with 12 paper cases.
- Sift together the flour and baking powder into a large bowl. Stir in the caster sugar.
- Lightly beat the eggs, milk and melted butter together into a separate bowl.
- Make a well in centre of the dry ingredients and pour in the beaten liquid ingredients. Stir together until just combined without over mixing.
- Spoon half the mixture into the prepared muffin cases. Place 1 tsp of rasberry jam in the centre of each cup, then place a fresh raspberry on top of the jam. Then spoon in the remaining muffin mix equally between the 12 cases.
- Bake in the oven for 20-25 mins, until well risen, golden brown and firm to the touch. Leave the muffins to cool in the tin for 5 mins, then transfer to a wire rack to cool completely.
- To make the icing, beat together the butter, icing sugar, vanilla extract and 1 tsp milk until smooth and creamy (add more milk if needed). Place a spoonful of icing on top of each muffin, then top with a fresh raspberry.
- Eat and enjoy! Yum-Yum!
Yield
Makes 12 muffins
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