Raspberry Muffins

Preheat oven: Preheat an oven to 415°F (210°C). Line a 12-Muffins pan with muffin liners or grease thoroughly with butter if you don't have liners. Prepare 2 mixing bowls; one for dry and another for wet ingredients.
Using a sieve: Start off by sifting flour and baking powder together into the first bowl. Once sifted add both the brown and superfine sugar to the bowl and stir through. Make a well in the middle and set aside.
In the second bowl: Add in melted butter, oil and honey and mix well using a whisk. Eggs are then added and whisked through.
Milk: Next add milk and vanilla extract and mix again until all combined.
Wet and dry: Pour the wet ingredients into the well of the dry ingredient bowl then using a silicone spatula or metal spoon, stir all ingredients together only a couple of times and then pause.
Raspberry jam: Dollop the raspberry jam into the bowl and continue to stir a few more times and pause once again.
Fresh raspberries: Place some of the fresh raspberries into the batter (reserving some for topping) and gently fold in everything together until just combined but don't over-mix. (see note #1)
Filling the tray: Fill around 2/3 of each muffin liners with the batter (around 2 – 3 scoops each). Add fresh raspberries and sprinkle some granulated sugar on top of each muffin for sweet crispy crust top.
Bake: Bake each tray of muffins separately for around 18 minutes or until golden brown. You can also check by pushing a skewer into the centre, if it pulls out clean they’re ready.
Cool: Once out of the oven leave the muffins in the pan for 5 minutes to cool down slightly before removing them onto a cooling rack.

Ingredients

Instructions

Notes

Nutrition