Raspberry Muffins

🧂 Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter

  melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh raspberries

Instructions

• 1 Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
• 2 In a mixing bowl, whisk together the flour, baking powder, baking soda, salt,
  and sugar.
• 3 In another bowl, whisk together the melted butter, eggs, vanilla extract, and
  milk.
• 4 Gradually mix the wet ingredients into the dry ingredients until just combined.
  Do not overmix.
• 5 Gently fold in the raspberries, being careful not to crush them.
• 6 Divide the batter evenly into the prepared muffin tin, filling each cup about
  3/4 full.
• 7 Bake for 16-18 minutes, or until a toothpick inserted in the center comes out
  clean.
• 8 Allow the muffins to cool in the pan for 5 minutes before transferring to a wire
  rack to cool completely.

Nutrition Info