What's better than a homemade muffin? A jumbo one, of course, and one that's bursting with fresh raspberries. If you don't have a big enough muffin pan, you can just make 12 regular muffins. #HomeCooked






Skill level

Average: 3.4 (91 votes)


  • 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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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 is an ambassador for the #HomeCooked campaign, which brings Aussies' beautiful recipes to cook at home. The campaign supports OzHarvest efforts to provide nourishing food for Aussies in need. To show your support, visit ozharvest.org.