John Myers
Vanilla Muffins with Raspberries
The perfect vanilla muffins with raspberries recipe with a picture and simple step-by-step instructions.
For approx. 12 muffins
- 250 g Raspberries, fresh or frozen
- 175 g Butter
- 120 g Finest baking sugar
- 1 pinch Salt
- Scraped pulp from a bourbon vanilla pod
- 4 Eggs size M
- 300 g Wheat flour type 405 or 550
- 1 packet Baking powder
- 75 g Firm yogurt, 3.5% fat
- 2 tbsp Powdered sugar
- 12 Paper baking cases
- Preheat the oven to 175 ° C (convection: 150 ° C).
- Sort the raspberries, rinse them if necessary and let them drain on a sieve. Thaw frozen foods on a sieve. Line a muffin pan (size 12) with paper liners.
- Mix the butter, sugar, salt and vanilla pulp until creamy. Stir in the eggs one by one. Add flour, baking powder and yoghurt and stir briefly. Spread about half of the batter into the muffin molds, distribute half of the raspberries in the molds, cover with the rest of the batter and top with the remaining raspberries, press down gently.
- Bake the muffins in the preheated oven on the middle rack for about 20-25 minutes. Take out and let cool down.
- Dust the cooled muffins lightly with powdered sugar and serve.
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