Raspberry muffins are a classic breakfast treat. They're light and fluffy, with a delicate sweetness that comes from the raspberries. I love to eat them warm, right out of the oven, with a pat of butter melting on top. Raspberry muffins are also pretty easy to make.
-1 cup of fresh raspberries
-1 cup of gluten-free all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-3/4 cup of granulated sugar
-1/2 cup of unsalted butter, softened
-2 large eggs
-1 teaspoon vanilla extract
-1/4 cup of coconut milk.
To make the raspberry muffins,
- start by preheating the oven to 375 degrees Fahrenheit.
- Then, in a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Gently fold in the raspberries.
- Fill each muffin cup about two-thirds full with batter and bake for 18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the pan before removing them to a wire rack to cool completely.