Raspberry vanilla muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 1/2 cups fresh raspberries

Step-by-step preparation

1. Preheat the oven to 375 °F (190 °C) and line a muffin pan with paper liners.
2. In a large bowl, mix the flour, baking powder and salt.
3. In another bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs and vanilla extract and beat well to combine.
5. Add the flour mixture to the butter mixture in three parts, alternating with the milk and mixing well after each addition.
6. Add the raspberries and fold them in gently with a spatula.
7. Using an ice cream scoop, divide the batter among the lined muffin cups.
8. Bake in the preheated oven for about 20–25 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
9. Take the muffins out of the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely.
10. Serve and enjoy your raspberry vanilla muffins.