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raspberry muffers


Raspberry muffer

These are not MUFFINS. There’s no milk, or cream or yoghurt in the ingredients. It’s an ordinary cake mix baked in muffin tins, just for the variety. And no – they aren’t cupcakes either because no icing? No pink colouring? No little roses or piles of swirly-whirly chocolate mousse on top?

So I’m calling these little numbers MUFFERS.

Muffin cases are handy, otherwise they might not be too keen on coming out of the tin and you might need to eat them with a spoon straight out of the tine and end up eating them all at one go cause they’re so good – and we wouldn’t want that would we? If you are clean out of muffin paper cases make sure you butter and flour the muffin tin very well. A good trick is to then put it in the fridge, while you’re making the mix. Won’t stick.

raspberry muffers


  • 200g butter, softened
  • 160g caster sugar
  • 4 large eggs
  • 200g plain flour
  • 40g cornstarch or potato flour
  • 1 tsp baking powder
  • rose water or vanilla (optional)
  • about 300g raspberries


This makes 16, you might want to halve the ingredients to get 8 MUFFERS. Plus some white chocolate chips, just to be indulgent.

Preheat the oven to 180C/350F/gas 4. Mix the butter with sugar on high speed, until pale and fluffy. Add eggs, one at a time, mixing continuously. Sieve the flours with the baking powder over the mix and fold in with a spatula. Spoon the mix into the cases to fill about a quarter of each. Place 7-8 raspberries in each case, as many as it will take in one layer, then sprinkle the white chocolate chips over the fruit. Bake for about 20-25 minutes, until the skewer inserted into a MUFFER comes out clean.

Making raspberry muffers

They won’t rise over the top like muffins do, but will be peeking up from the cases in a dainty elegant way. Just delishhh.

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