Juicy fresh raspberries, orange zest and fragrant vanilla sugar combine into these awesome Air Fryer Raspberry Muffins. They are quick and easy to put together and great for breakfast, brunch or eating on the go. Post includes Weight Watchers points.
Ingredients
- ▢1 cup (137g) plain flour
- ▢1 teaspoon baking powder
- ▢½ teaspoon orange zest
- ▢⅛ teaspoon salt
- ▢2 ½ tablespoons (40ml) vegetable oil
- ▢⅓ cup (50g) sugar
- ▢⅓ cup (90ml) milk
- ▢1 egg
- ▢½ teaspoon vanilla essence
- ▢½ cup (80g) raspberries
- ▢½ tablespoon raw vanilla sugar
Instructions
Raspberry Muffins – Air Fryer Method
- Place a paper muffin liner inside each cup of a muffin tray.
- In a large bowl, mix the flour, baking powder and salt.
- In a separate bowl whisk together the oil, milk, egg, vanilla and sugar until well combined.
- Add the wet ingredients into the dry and mix until just combined, then gently fold in the raspberries so they don’t break.
- Divide the muffin batter into the muffin cups, top with vanilla sugar.
- Place in the air fryer basket and bake for 12 -15 mins or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tin before transferring them a rack to cool completely.
Raspberry Muffins – Oven Method
- Preheat the oven to 375 F / fan assisted 170 C / 190 C / gas 5
- Place a paper muffin liner inside each cup of a muffin tray.
- In a large bowl, mix the flour, baking powder and salt.
- In a separate bowl whisk together the oil, milk, egg, vanilla and sugar until well combined.
- Add the wet ingredients into the dry and mix until just combined, then gently fold in the raspberries so they don’t break.
- Divide the muffin batter into the muffin cups, top with vanilla sugar the bake for 17- 22 mins or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tin before transferring them a rack to cool completely.
