These raspberry muffins are soft, lightly sweetened, and dotted with tart, fresh raspberries throughout.
Total Time:25 minutes
1/3 cup (180 gm) milk
¼ cup (60 gm) canola (or other neutral) oil
6 tablespoons melted butter
1 cup (240 gm) maple syrup
1 teaspoon vanilla
1 large egg
2 cups (280 gm) all-purpose flour
2–1/2 teaspoons baking powder
¾ teaspoon salt
I cup fresh or frozen raspberries
1 tablespoon sugar, optional
Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, butter, maple syrup, egg, and extract until smooth. Add the flour, baking powder, and salt and stir just till barely combined. Fold in the raspberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 3/4 of the way full. Sprinkle with sugar, if desired. Bake in the preheated oven for about 17-18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!