Do you love muffins? Do you want to make them at home with fresh raspberries and a touch of lemon? If yes, then you are in for a treat. In this article, I will show you how to make delicious raspberry muffins using the famous Mary Berry recipe. You will learn the ingredients, the steps, the tips, and the variations of this easy and tasty recipe. Let’s get started!
What are Mary Berry Raspberry Muffins?
Mary Berry Raspberry Muffins are delicious muffins made with fresh or frozen raspberries, lemon zest, and buttermilk. They are moist, fluffy, and bursting with berry flavor. They are named after Mary Berry, a famous British baker and cookbook author.
Why do you Love this Recipe?
- It is easy to make, using simple ingredients that I can easily find in my pantry or supermarket.
- It produces perfect muffins every time, with a fluffy and moist texture and a golden crust.
- It has a delicious raspberry flavor, with bursts of jammy berries in every bite.
- It is healthier than most muffin recipes, as it is made with whole wheat flour and naturally sweetened with honey or maple syrup.
- It has a light lemon zest that brightens up the flavor and complements the raspberries.
- It is versatile and customizable, as I can add some extra ingredients or toppings to suit my taste.
Mary Berry Raspberry Muffins Ingredients
To make raspberry muffins using Mary Berry’s recipe, you will need the following ingredients:
- 250 g (9 oz) self-raising flour
- 1 tsp baking powder
- 50 g (2 oz) caster sugar
- 2 large eggs
- 100 g (4 oz) butter, melted
- 200 ml (7 fl oz) milk
- Finely grated zest of 1 lemon
- 175 g (6 oz) fresh or frozen raspberries
Equipment
You will also need the following equipment:
- A 12-hole muffin tin
- Paper cases
- A large bowl
- A wooden spoon
- A wire rack
Method to Make Mary Berry Raspberry Muffins
To make raspberry muffins using Mary Berry’s recipe, follow these steps:
- Preheat the oven to 200°C (180°C fan, gas mark 6). Line the muffin tin with paper cases.
- In a large bowl, sift together the flour and baking powder. Stir in the sugar.
- In a separate bowl, whisk together the eggs, butter, milk, and lemon zest.
- Make a well in the center of the flour mixture and pour in the egg mixture. Stir gently until just combined. Do not overmix or the muffins will be tough.
- Fold in the raspberries carefully. Do not crush them or the batter will turn pink.
- Spoon the batter evenly into the paper cases, filling them about two-thirds full.
- Bake for 20 to 25 minutes or until golden and risen.
- Transfer to a wire rack and let them cool slightly before serving.
Pro Tip
- To make your raspberry muffins extra moist and tender, use buttermilk instead of regular milk. Buttermilk adds a slight tang and richness to the batter and also reacts with the baking powder to create more rise and fluffiness. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 10 minutes.
What I do Serve With Mary Berry Raspberry Muffins?
Some possible accompaniments for Mary Berry Raspberry Muffins are:
- Fruit salad or ice cream for a dessert option
- Clotted cream or whipped cream for an indulgent treat
- Tea or coffee for a cozy breakfast or afternoon snack
How do I reheat Mary Berry Raspberry Muffins
To reheat Mary Berry Raspberry Muffins, you can use one of these methods:
- Oven: Preheat the oven to 350°F (180°C) and wrap each muffin in aluminum foil. Bake for 10 minutes or until warm.
- Microwave: Place a muffin on a microwave-safe plate and cover with a damp paper towel. Microwave for 15 to 20 seconds or until warm.
- Air fryer: Place the muffins in a single layer in the air fryer basket. Set the temperature to 300°F (150°C) and the time to 2 or 3 minutes. Check for doneness and enjoy.
How do I Store Mary Berry Raspberry Muffins
To store Mary Berry Raspberry Muffins, you can use one of these methods:
- Room temperature: Let the muffins cool completely on a wire rack. Store them in an airtight container lined with paper towels. Place some saltine crackers in the container to absorb excess moisture. The muffins will be kept for up to four days at room temperature.
- Freezer: Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to three months. Thaw at room temperature or reheat as desired.
- Refrigerator: Avoid refrigerating muffins as they will dry out quickly. However, if you have savory muffins that contain cheese or meat, you can store them in the fridge for up to six days in an airtight container.
Tips for Making Perfect Raspberry Muffins
Here are some tips that will help you make perfect raspberry muffins every time:
- Use fresh or frozen raspberries as per your preference. If using frozen raspberries, do not thaw them before adding them to the batter.
- Do not overfill the paper cases or the muffins will overflow and lose their shape.
- Do not open the oven door during baking or the muffins will sink.
- Test if the muffins are done by inserting a skewer into the center of one of them. If it comes out clean, they are ready.
- Enjoy your raspberry muffins warm or at room temperature. You can also store them in an airtight container for up to 3 days or freeze them for up to 3 months.
Variations of raspberry muffins
You can customize your raspberry muffins by adding some extra ingredients or toppings to suit your taste.
Here are some ideas:
- Add some white chocolate chips or chopped nuts to the batter for some crunch and sweetness.
- Sprinkle some demerara sugar or flaked almonds on top of the batter before baking for some texture and shine.
- Drizzle some lemon glaze or cream cheese frosting on top of the cooled muffins for some extra indulgence.
- Replace some of the raspberries with other berries such as blueberries, blackberries, or strawberries for some variety.
Mary Berry Cakes Recipe
- Mary Berry Lemon Courgette Cake
- Mary Berry Coconut Cake Recipe
- Mary Berry Boiled Fruit Cake
- Mary Berry Blueberry Loaf Cake
FAQs
Can I use frozen raspberries?
Yes, you can use frozen raspberries in this recipe. Just make sure they are not frozen into large chunks. Do not thaw them before adding them to the batter. They will release some extra moisture, so you may need to bake the muffins a few minutes longer.
Do I need the turbinado sugar on top?
The turbinado sugar adds a nice crunch and shine to the top of the muffins, but you can leave it out if you prefer. You can also use regular granulated sugar or demerara sugar instead.
Final Words
Raspberry muffins are a delicious and easy treat that you can make at home with Mary Berry’s recipe. They are soft, moist, and full of raspberry flavor. They are perfect for any occasion, whether it is breakfast, brunch, snack, or dessert. You can also customize them with your favorite ingredients or toppings. Try this recipe today and enjoy the taste of summer in every bite!