Get ready to transform your breakfast or snack time with these mind-blowing Raspberry Sunflower Seed Muffins that will make your taste buds dance with joy! Imagine biting into a perfectly golden, tender muffin bursting with juicy raspberries and crunchy sunflower seeds - a combination so magical, it'll become your new obsession. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality muffins right from your own kitchen, guaranteed to impress everyone who takes a bite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Baked Goods
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup sunflower seeds
- 1 cup raspberries
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the muffins bake evenly and rise properly.
- Line a muffin tin with paper liners or lightly grease the cups with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the 1 1/2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, and a pinch of salt. Whisk these dry ingredients together until they are well combined.
- In a separate bowl, mix together the wet ingredients: 1/2 cup of milk, 1/3 cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and all the ingredients are fully incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of fresh raspberries and 1/2 cup of sunflower seeds into the batter. Make sure they are evenly distributed throughout the mixture.
- Using a spoon or an ice cream scoop, divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Enjoy your Raspberry Sunflower Seed Muffins warm or at room temperature! They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Keep your ingredients at room temperature for better mixing and texture.
- Don't overmix the batter - lumpy batter leads to lighter, fluffier muffins.
- Gently fold raspberries to prevent them from breaking and turning the batter pink.
- For extra crunch, lightly toast the sunflower seeds before adding them to the batter.
- Use fresh, plump raspberries for the most intense flavor.
- Check muffins a few minutes early to prevent overcooking - every oven is slightly different.
- Let muffins cool slightly before removing from the tin to maintain their shape.
- For a flavor twist, try adding a sprinkle of lemon zest to brighten the taste.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 5g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 25mg
