This easy and delicious recipe for Mary Berry’s Raspberry Muffins is perfect for a quick snack or breakfast. With a fluffy texture and bursting with fresh raspberries and crunchy apple pieces, these muffins are simple to make using common ingredients. Enjoy them warm for a delightful treat!
Ingredients Needed
Muffins:
- 85g (3oz) butter
- 250g (9oz) self-raising flour
- 1 tsp baking powder
- 45g (1½ oz) ground almonds
- 1½ tsp ground cinnamon
- 115g (4oz) caster sugar
- 2 large eggs
- 250g (9oz) plain, full-fat yogurt
- 1 tbsp full-fat or semi-skimmed milk
- 175g (6oz) fresh raspberries
- 1 eating apple, such as Cox’s, about 150g (5½ oz), peeled and chopped into 1cm (½ in) pieces
For the Glaze:
- 2 tbsp caster sugar
- 1 tbsp orange juice
How To Make Raspberry Muffins
- Preheat the Oven: Preheat to 200°C (180°C fan/400°F/gas 6). Line a muffin tin with paper cases.
- Melt Butter: Warm the butter in a small pan over low heat until melted, then set aside to cool.
- Combine Dry Ingredients: In a large bowl, mix the flour, baking powder, ground almonds, cinnamon, and sugar.
- Mix Wet Ingredients: Beat the eggs in a medium bowl and stir in the yogurt, milk, and cooled melted butter.
- Combine Mixtures: Pour the wet mixture into the dry ingredients, then gently fold in the raspberries and apple.
- Fill Muffin Cases: Spoon the mixture into the muffin cases.
- Bake: Bake for about 25 minutes, until well risen and firm to the touch.
- Make Glaze: In a small pan, warm the sugar and orange juice over low heat until the sugar dissolves. Let the heat bubble for about 30 seconds until slightly syrupy.
- Glaze Muffins: Remove muffins from the oven, let them sit for 1-2 minutes, then transfer them to a wire rack. Brush the tops with the glaze while still warm and leave to cool.
Recipe Tips
- Use Room Temperature Ingredients: Let your eggs and yogurt sit out for about 30 minutes before using them. This helps the batter mix better and creates a fluffier muffin.
- Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can make the muffins dense instead of light and airy.
- Fold Gently: When adding the raspberries and apple, fold them in carefully. This prevents them from breaking apart and keeps the muffins looking pretty.
- Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. If it’s wet, give them a few more minutes.
- Cool Before Glazing: Let the muffins cool for a couple of minutes in the tin before transferring them to a wire rack. Glazing them while they’re still warm helps the glaze stick better and adds a nice shine.
How To Store Leftovers?
- Refrigerate: First, let the leftover raspberry muffins cool until they reach room temperature. Place them in an airtight container and store in the fridge for up to 3 days.
- Freeze: Allow the muffins to cool completely, then wrap each one tightly in plastic wrap or foil and place them in a freezer bag. They can be frozen for up to 3 months. To thaw, simply remove the muffins from the freezer and let them sit at room temperature for a couple of hours before serving.
Nutrition Facts
Serving Size: 1 muffin (out of 12)
- Calories: 194
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 36mg
- Sodium: 146mg
- Potassium: 86mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Cranberry Cake
- Mary Berry Creme Caramel
- Mary Berry Salted Caramel Cake
- Mary Berry Salmon And Broccoli Quiche
Mary Berry Raspberry Muffins
Description
This easy and delicious recipe for Mary Berry’s Raspberry Muffins is perfect for a quick snack or breakfast. With a fluffy texture and bursting with fresh raspberries and crunchy apple pieces, these muffins are simple to make using common ingredients. Enjoy them warm for a delightful treat!
Ingredients
Muffins:
For the Glaze:
Instructions
- Preheat the Oven: Preheat to 200°C (180°C fan/400°F/gas 6). Line a muffin tin with paper cases.
- Melt Butter: Warm the butter in a small pan over low heat until melted, then set aside to cool.
- Combine Dry Ingredients: In a large bowl, mix the flour, baking powder, ground almonds, cinnamon, and sugar.
- Mix Wet Ingredients: Beat the eggs in a medium bowl and stir in the yogurt, milk, and cooled melted butter.
- Combine Mixtures: Pour the wet mixture into the dry ingredients, then gently fold in the raspberries and apple.
- Fill Muffin Cases: Spoon the mixture into the muffin cases.
- Bake: Bake for about 25 minutes, until well risen and firm to the touch.
- Make Glaze: In a small pan, warm the sugar and orange juice over low heat until the sugar dissolves. Let the heat bubble for about 30 seconds until slightly syrupy.
- Glaze Muffins: Remove muffins from the oven, let them sit for 1-2 minutes, then transfer them to a wire rack. Brush the tops with the glaze while still warm and leave to cool.
Notes
- Use Room Temperature Ingredients: Let your eggs and yogurt sit out for about 30 minutes before using them. This helps the batter mix better and creates a fluffier muffin.
- Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can make the muffins dense instead of light and airy.
- Fold Gently: When adding the raspberries and apple, fold them in carefully. This prevents them from breaking apart and keeps the muffins looking pretty.
- Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. If it’s wet, give them a few more minutes.
- Cool Before Glazing: Let the muffins cool for a couple of minutes in the tin before transferring them to a wire rack. Glazing them while they’re still warm helps the glaze stick better and adds a nice shine.
Mary Berry Raspberry Muffins