Making the Perfect Raspberry Muffins

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MAKING THE BATTER

(First note that the batter should not be made before you are planning on baking them because the leavening power of the baking powder and baking soda will be lost and your baked goods will not turn out,)

1.Gently toss the dry ingredients together in a large bowl until the ingredients are combined.

3. Combine the dry and wet ingredients to finish making your batter. 

First make a “well” in the center of the dry ingredients. Then pour the wet ingredients into the well.

One of the key secrets to making marvelous muffins is to not overmix the batter. Over-mixing the batter can cause peaks and tunnels to your muffins and also gives them a tough texture.

You should always stir muffin ingredients together with a wooden spoon, a spatula, or a hand mixer…never your electric mixer….(do as I say, not what I do…I’m lazy)..

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BAKING THE MUFFINS

1.Spoon the batter into the prepared muffin tins, all the way to the top. …using a small ice cream scoop to do this.

If you do not have enough batter to fill all of the cups, be sure to put a little water in the empty cups. Otherwise, your muffins will end up scorching.

2. Gently fold the raspberries into the batter, saving about two dozen to put on top of each muffin. The mixture will be thick, but don’t worry.