Discover the art of baking with Mary Berry’s recipe for Raspberry Muffins, which highlights the ideal combination of tart raspberries and crispy ingredients. The aroma of freshly baked blueberry muffins on a morning – it doesn’t come to be any better than that and let’s be straightforward, we all need a little bit of a treat occasionally!
Contents
What Is Raspberry Muffins Mary Berry Recipe?
The delicious combination of all-purpose flour, granulated sugar, baking powder, milk, eggs, and fresh raspberries makes up Mary Berry Raspberry Muffins. The topping of streusel provides a delicious crunch.
What Does Raspberry Muffins Mary Berry Recipe Taste Like?
Mary Berry white chocolate and raspberry muffins that are incredibly moist just taste just like your favorite bakery-style treats. There’s nothing better than these light and fluffy raspberry muffins. With an abundance of berries, they have a delectable flavor and are golden on top and quite moist.
Why You’ll Love Raspberry Muffins Mary Berry Recipe?
- Flavor Explosion: Every bite delivers a burst of bright raspberry goodness that combines well with the delightfully sweet streusel topping.
- Simple and Quick: Savor the pleasure of decadence without the hassle. These muffins are easy to prepare, so you can enjoy their deliciousness right away.
- Elaborately Moist: Enter a realm of gastronomic splendor as the fusion of milk, eggs, and liquefied butter crafts a masterwork with each mouthful.
What is The Best Raspberry Muffins Mary Berry Recipe?
These easy-to-make Mary Berry white chocolate and raspberry muffins are loaded with tangy raspberries. With just a few basic baking ingredients, you can quickly prepare a batch of freshly baked Mary Berry raspberry and white chocolate muffins at home.
These delicious and moist muffins are great for picnics, bake sales, or as a midday snack. They can be eaten plain or drenched in a basic frosting or a decadent white chocolate buttercream. This is a simple dish to create with children.
Ingredients Required For Raspberry Muffins Mary Berry Recipe
These handmade Mary Berry white chocolate and raspberry muffins are loaded with luscious, sweet raspberries and are fluffy and moist. Their texture is soft. The key ingredients include self-raising flour, baking powder, caster sugar, eggs (big), butter (melted), milk, and fresh raspberries.
How To Make Raspberry Muffins Mary Berry Recipe?
- Preheat the oven to 350°F. Line a muffin tray with 12 cups of paper liners or spray it with cooking spray.
- In a separate bowl, whisk together the flour, sugar, and salt to make the streusel. Once the butter has been added, use your fingers or a pastry blender to cut it into the dough.
- In a large bowl, combine the flour, sugar, baking soda, and salt; stir to combine.
- In a separate dish, whisk together the milk, eggs, oil, melted butter, vanilla, and lemon zest. Whisk to combine the flour mixture with the egg mixture. Add the berries and stir.
- Divide batter among muffin tins. Sprinkle a little streusel on top of each muffin.
- Bake for 20 to 25 minutes, or until a wooden skewer inserted in the center comes out clean and the top is browned. Take it out of the pan and give it a few minutes to cool.
How To Serve Raspberry Muffins Mary Berry Recipe?
While there’s no wrong way to eat a muffin, let us simply suggest that they go great with a hot cup of coffee or a cold glass of milk. It’s also highly recommended to microwave them for 15 seconds before eating them with butter. However, they’re also excellent on their own!
Then, Mary Berry raspberry and white chocolate muffins with a latte or iced coffee make the ideal pick-me-up when afternoon snack cravings strike.
What To Serve With Raspberry Muffins Mary Berry Recipe?
For a wonderful dessert, serve raspberry and white chocolate muffins Mary Berry with whipped cream and fresh berries; alternatively, have them as a comfortable snack with a cup of hot coffee.
Raspberry Muffins Mary Berry Recipe Variations
- For a cherry-loving twist, substitute the mixed berries with 75g (3 oz) of dried pitted cherries.
- Orange and blueberry variation: Try using lime peel in place of the lemon and substitute 75g (3 oz) of dried blueberries for the mixed berries.
- Sultana and lemon variation: Substitute sultanas for the mixed berries and use orange rind in place of the lemon.
Read More: Mary Berry Beetroot Soup Recipe
Pro Tips To Make Perfect Mary Berry Raspberry Muffins
- Before combining the dry components with the wet ones, make sure the dry ingredients are evenly mixed.
- To ensure that the fresh raspberries are uniformly distributed and don’t smash, gently fold them in.
- Confirm that the ingredients are at room temperature. Remove the butter, eggs, and buttermilk from the refrigerator half an hour before beginning.
- The eggs can be accelerated by soaking them for ten minutes in a bowl of warm water. You can microwave the buttermilk for 15 seconds on medium power.
- Avoid over-mixing the batter. The batter for muffins is thick and meant to be lumpy. Muffins that are overly mixed turn out to be difficult.
- Fill each muffin cavity to the brim with the batter after spooning it into the muffin pan. This promotes a nice rise in the muffins.
How To Store Leftover Mary Berry Raspberry Muffins?
- In the refrigerator: To maintain the freshness and flavor of leftover Mary Berry raspberry and white chocolate muffins, put them in an airtight container in the refrigerator for up to three days.
- In the freezer: Wrapped leftover raspberry muffins keep for up to three months, guaranteeing a delicious and speedy snack at any time.
Raspberry Muffins Mary Berry Recipe
Mary Berry Raspberry Muffins Ingredients
- Butter: 85g
- Self-raising flour: 250g
- Baking powder: 1 tsp
- Ground almonds: 45g
- Eggs: 2
- Ground cinnamon: 1½ tsp
- Caster sugar: 115g
- Full-fat yogurt: 250g
- Full-fat or semi-skimmed milk: 1 tbsp
- Fresh raspberries: 175g
Mary Berry Raspberry Muffins Instructions
Making the Raspberry Muffins Recipe by Mary Berry is very simple and easy. You can follow these steps:
Step 1: Adjust the oven temperature to 180°C (170°F) or 350°F. Line a muffin tin with silicon or paper covers.
Step 2: Stir together the flour and butter. Rub the butter and flour together with your fingertips until a breadcrumb texture is achieved.
Step 3: Stir in the baking powder and sugar.
Step 4: Pour the milk and egg mixture into the bowl with care, and swirl to combine it roughly. A little lumpiness in the mixture is alright because you don’t want to overmix it.
Step 5: Evenly sprinkle the raspberries across the muffin cases as you divide the muffin mixture among them.
Step 6: The muffins should bake for 20 to 25 minutes in the oven. When they have a lovely golden brown color and a skewer or cocktail stick placed in the center comes out clean, they are ready.
Step 7: After taking them out of the oven, allow them to cool in the muffin tin for a few minutes. Then, take them off the tray and place them on a wire rack to finish cooling.
Step 8: Serve and enjoy!
Mary Berry Raspberry Muffins Nutrition Facts
- Calories: 253 kcal
- Total fat: 9.3g
- Total carbohydrates: 37.1g
- Sugars: 14.1g
- Protein: 5.3g
NOTES
- Nutrition values are an estimate only.
DID YOU MAKE THIS RECIPE?
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Can I Replace Raspberries For Blueberries In Muffins?
Substituting raspberries for half the blueberries adds a pleasant touch if you’re into that consideration.
How To Make Muffins That Are Fluffy And Light?
For making muffins that are fluffy and light, make sure once the fruit is added, try not to overmix the batter to maintain the delicate, light texture.
How Can I Keep Raspberry Muffins Off of Liners?
Let the raspberry and white chocolate muffins Mary Berry cool completely before removing them to avoid sticking. As a result of doing this, the liners will be released gradually.
Can Frozen Raspberries Be Used?
Without a doubt, it is possible to use frozen raspberries. To avoid too much sogginess, make sure they are well-drained out.
What Can Lead To Dry Muffins?
Inadequate fat or butter that may have been inaccurately measured will result in dry muffins.
Conclusion
Mary Berry’s recipe for Blueberry Muffins is easy and quick to make. Indeed, this recipe is perfect for breakfast, or as a delicious snack just because they are the best served warm with a cup of hot tea. This Raspberry Muffins Recipe is a beautiful illustration of Mary Berry’s skill at crafting delicious, soothing, and enjoyable desserts.
In a rich vegetable stock, Mary Berry’s Beetroot Soup skillfully combines cooked beetroot, onion, garlic, olive oil, and balsamic vinegar. This soup is a versatile dish that goes well with any season because it may be eaten hot or cold. Try varying the garnishes, such as cheese, nuts, or seeds, to make each serving unique.
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
Have you tried out one of my recipes? Share your culinary creations with us by tagging @eatfreshs on Instagram – I’d love to see your delicious dishes and connect with enthusiasts like you!