Raspberry Muffins
Light, fluffy, and moist muffins made with fresh raspberries. This recipe is easy and freezer-friendly!
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Servings: 16 muffins
Equipment
- muffin tin
- muffin liners or nonstick cooking spray
- 2 Medium mixing bowls
Ingredients
- 2 cups all-purpose flour
- 1 3.4 ounce pkg vanilla instant pudding mix
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup oil avocado or olive oil recommended
- ¾ cup sugar
- ½ cup milk
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 6 ounces raspberries
- coarse sugar
Instructions
- Preheat the oven to 400℉.Line a muffin tin with muffin liners or spray with nonstick cooking spray.
- In a medium bowl, mix flour, instant pudding, baking powder, and salt.
- In another medium bowl, add oil, sugar, milk, sour cream, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir to just combine (don't overmix).Add the raspberries and mix to combine.
- Spoon batter into the prepared muffin tins filling ¾ full. Sprinkle with coarse sugar.
- Bake 20-24 minutes until a toothpick comes out with just moist crumbs when poked in the middle. Let cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.
- Store leftover muffins in an airtight container with the lid cracked for up to 4 days.