Top of the Muffin to ya! Easy, peasy Raspberry Muffin Recipe (that I managed to stuff up)

Who doesn’t love a good easy muffin recipe? I have spent years trying to perfect my muffin making technique and finally felt I had tweaked a recipe that was 1) easy, peasy 2) always had the all important crispy top, yet soft muffin flesh and 3) I was confident enough to share with you all.

So on Monday Jarvis and had a bit of a muffin cook up, following this recipe:

2 1/2 cups self-raising flour

3/4 cups caster sugar

1 egg, lightly beaten

1 teaspoon vanilla extract

2/3 cup vege oil

3/4 cup buttermilk

200g frozen raspberries

METHOD: Preheat the oven to 200 C and grease a 12 hole muffin tray. Sift the flour and mix in the flour, add the wet ingredients stir until just combined. Gently mix through the raspberries. Put the mix into muffin tray and bake for 20 minutes. (Makes 12 large muffins).

I pulled my voluptuous muffins out of the oven and they looked like the inviting top photo. I felt rather smug … until I had let them cool a bit and tried to get them out of the tray. {Insert barrage of expletives}

They were a little more stuck than they had ever been before, despite spraying with oil spray in a non-stick muffin tray. So do what I didn’t do and use those Muffin paper thingos. They still tasted good and would go even better with a cup of white choc bits or some coconut added.

The muffin tops were still crisp but mostly insisted on parting from the stump of said muffins, looking oh so attractive! But on the brightside if I ever wanted to open a ‘Top of the Muffin’ store ala Elaine in Seinfeld this would so be the recipe to use.


What’s your favourite muffin feature? The muffin top gets my vote. Feel free to make me feel better by posting stories of culinary fails here!


One thought on “Top of the Muffin to ya! Easy, peasy Raspberry Muffin Recipe (that I managed to stuff up)

  1. Yum Belinda – they look delish. However, you haven’t seen me bake. I either eat half of the batter myself or I forget I’ve put something in the oven. I’ll have a crack at this and let you know how I go. :0)


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