This summer we had a very successful raspberry harvest. A bit too good to be honest, and as our freezer is full already I had to find a way to use them all up. That is how I came across with the below raspberry muffin recipe that became a big hit with everyone. 🙂
190 g flour
1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
100 g golden caster sugar
70 g unsalted butter, melted and cooled
240 g buttermilk
1 tsp vanilla extract
50 g desiccated coconut
125 g raspberries plus 12 as topping
Portion: 12 muffins
Preparation: 10 minutes
Cooking time: 30 minutes
- Preheat the oven to 175 C. Line a muffin tray with paper liners, alternatively if you don’t want to use any liners just butter it lightly.
- Sift together the flour, bicarb soda, baking powder and salt in a large bowl.
- In another bowl, lightly whisk the egg. Slowly whisk in the sugar, butter, buttermilk and vanilla extract until well combined.
- Add in the flour mixture and fold gently until no flour streaks but still lumpy.
- Gently fold in the coconut and raspberries.
- Fill the muffin tray with the mixture almost to the rim.
- Top one raspberry on each muffin.
- Bake for about 30 minutes or until the muffins are golden brown on top.
- Cool for 15 minutes before removing the muffins from the tray.