Raspberry loaded muffins.

Raspberry loaded muffins.

Load them with any other fruit, if raspberry isn’t your jam!


  • 2 cups (225 g) self-raising flour

  • small pinch salt

  • 90 g unsalted butter, melted

  • ¾ cup caster sugar

  • 2 tsp vanilla paste

  • 2 eggs

  • ½ cup thickened cream

  • 1½ cups fresh raspberries


1. Preheat your oven to 180ºC.

2. Prepare jumbo muffin tin with 6 liners (or a regular 12 piece one).

3. Whisk together the flour, sugar and salt in a bowl, set aside. In a separate bowl crack the eggs, add the cream, vanilla paste and melted butter and mix.

4. Add to the flour bowl and mix until just combined.

5. Fold the berries into the batter with two or three gentle stirs. Divide into the muffin liners.

6. Bake for about 25 minutes or until golden brown and a tester comes out with moist, but not wet, crumbs. If you are baking smaller muffins, bake for 18-20 minutes. Cool slightly and serve warm or at room temperature.

Silvia Colloca: Simple Italian

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