This Mary Berry Raspberry Muffins Recipe captures the essence of summer with pockets of tart, ruby-red fruit melting into a buttery vanilla sponge. Finished with a crunchy sugar lid, these vibrant bakes offer a delightful balance of sweet and sharp flavors in every tender bite, perfect for a bright morning treat.
Mary Berry Raspberry Muffins Ingredients
The Muffin Base:
- 300g (10 ½ oz) Self-Raising Flour: The essential structure for a high-rising muffin.
- 1 tsp Baking Powder: Ensures a light, airy dome.
- 150g (5 oz) Caster Sugar: Provides sweetness to counter the tart berries.
- 100g (3 ½ oz) Butter: Melted and cooled. Mary’s use of melted butter creates a rich, cake-like crumb.
- 2 Large Eggs: Beaten.
- 250ml (9 fl oz) Milk: Whole milk is best for texture.
- 1 tsp Vanilla Extract: Adds aromatic warmth.
The Fruit & Finish:
- 200g (7 oz) Fresh Raspberries: Raspberries break down into jammy pockets when baked.
- Demerara Sugar: For sprinkling on top to create a professional bakery-style crunch.
How To Make Mary Berry Raspberry Muffins
- Heat the Oven: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper cases.
- Mix Dry Ingredients: Sift the self-raising flour and baking powder into a large bowl. Stir in the caster sugar. Make a well in the center of the mixture.
- Whisk Wet Ingredients: In a jug, whisk together the milk, beaten eggs, melted butter, and vanilla extract until fully combined. Tip: Ensure the butter isn’t piping hot, or it will cook the eggs.
- Combine: Pour the liquid ingredients into the dry bowl. Stir gently with a large metal spoon. Stop stirring when the flour is just combined. The mixture should look lumpy and rough. If you beat it smooth, the muffins will be heavy and tough.
- Fold in Fruit: Add the raspberries. Fold them in very gently with just 2 or 3 turns of the spoon. Raspberries are fragile and will break apart if over-mixed, turning the batter pink.
- Fill: Divide the batter equally among the paper cases (filling them nearly to the top).
- Top and Bake: Sprinkle a generous pinch of demerara sugar over each muffin. Bake for 20–25 minutes until golden brown, well-risen, and firm to the touch.
- Cool: Allow them to stand in the tin for 5 minutes before transferring to a wire rack to cool.
Recipe Tips
- Handling Raspberries: Unlike blueberries, raspberries are very delicate. If you overwork them, they disintegrate. Treat them with extreme care during the folding stage to keep distinct pockets of fruit.
- Frozen Fruit: If using frozen raspberries, use them straight from the freezer. Do not thaw them, or they will bleed juice into the batter and make it soggy and grey. You may need to add 2-3 minutes to the baking time.
- The “Jam” Effect: Because raspberries have a high water content, they create little pockets of “jam” inside the muffin. This makes them incredibly moist but also means they are fragile when hot. Let them set in the tin.
- White Chocolate: Mary often notes that white chocolate pairs beautifully with raspberries. You can add 100g of white chocolate chunks to this recipe for a sweeter treat.
What To Serve With Raspberry Muffins
- Lemon Curd: The citrus acidity highlights the raspberry flavor.
- Iced Latte: A creamy, cold coffee pairs well with the tart fruit.
- Whipped Cream: Serve with a dollop of cream for an afternoon tea dessert.
- Fresh Mint: A garnish of mint adds freshness to the plate.
How To Store Raspberry Muffins
- Room Temperature: These are best eaten on the day they are made due to the wet fruit. Store in an airtight container for up to 2 days.
- Paper Towel Trick: Place a paper towel in the bottom of the container to absorb excess moisture from the berries.
- Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temperature.
Mary Berry Raspberry Muffins Nutrition Facts
- Calories: 245 kcal
- Fat: 10g
- Carbohydrates: 34g
- Sugar: 18g
- Protein: 5g
Nutrition information is estimated per muffin.
FAQs
Can I make these gluten-free?
Yes. Use a gluten-free self-raising flour blend and add 1/2 tsp of xanthan gum if your flour doesn’t contain it.
Why did my muffins stick to the paper?
Raspberry juice is sticky. Use high-quality parchment tulip cases, or grease the muffin tin directly and skip the papers for easier release.
Can I use yogurt?
Yes, you can swap half of the milk for natural yogurt for a slightly tangier, denser muffin.
Try More Recipes:
- Mary Berry Lemon Curd Muffins Recipe
- Mary Berry Chocolate Chip Muffins Recipe
- Mary Berry Chocolate Muffins Recipe
Mary Berry Raspberry Muffins Recipe
Description
Light and golden muffins packed with juicy fresh raspberries and topped with crunchy demerara sugar.
Ingredients
Instructions
- Preheat oven to 200°C.
- Mix flour, baking powder, and sugar.
- Whisk milk, eggs, vanilla, and butter.
- Pour wet into dry; mix gently (leave lumps).
- Fold in raspberries carefully.
- Fill cases; sprinkle with demerara.
- Bake 20-25 mins until golden.
Notes
- Fold gently to prevent berries from breaking.
- Do not overmix the batter.
- Use frozen berries without thawing.
- White chocolate makes a great addition.
Mary Berry Raspberry Muffins Recipe
