Raspberry Orange Shortcake Muffins
Perfect for a breakfast!
Ingredients
- 1 cup All purpose flour
- 1.5 tsp Baking powder
- 1/4 tsp Salt
- 1/3 cup Sugar
- 1/4 cup Cold butter cut into small pieces
- 1/2 cup Milk
- 2 tsp Orange juice
- 1 tsp Orange Zest
- 1 cup Raspberries Fresh
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a 6 cup muffin tray with cupcake liners or well grease a muffin tin with oil.
- In a mixing bowl, sift flour, baking powder, and salt together.
- Add cold butter pieces into the flour mixture. Mix it with your hands or a pastry cutter until it turns crumbly.
- Next, add milk, orange juice, orange zest, and sugar into the flour mixture and stir it well.
- Fold in fresh raspberries gently without breaking them.
- Scoop the batter evenly into the muffin tray. Sprinkle some sugar on the top if you like.
- Place into the oven for 20-25 minutes till the top turns golden brown. Another way to check is by inserting a toothpick and checking if it comes out clean.
- Take out the muffins from the oven and let them sit for 5 minutes. Transfer them on a cooling rack.
Notes
- Gently fold in raspberries into the batter. If you over mix them, they will bleed into the mixture and turn pink.
- If you decide to add strawberries, you can chop them into medium sized pieces. You can skip adding orange juice and zest in the batter as well.
- Measure your flour correctly. Take a spoon and lightly spoon the flour into your measuring cup. Use a knife to level off the top of the flour. Never scoop flour directly into your measuring cup from a flour bag/container since you will end up with significantly more flour.