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    Home » Desserts » Muffins & Cupcakes

    Raspberry Muffins

    By Emmeline Kemperyd on May 14, 2023, updated May 10, 2024 - Leave a Comment

    Total time: 35 minutes minutes
    Prep time: 12 minutes minutes
    5 from 5 votes
    Jump to Recipe
    Raspberry muffins in a muffin tin.

    These raspberry muffins are the perfect treat for breakfast or afternoon snack. A delightful combination of tangy and sweet flavors, with bursts of juicy raspberries in every bite. With this easy-to-follow Raspberry Muffin recipe you can whip up a batch of delicious berry muffins in just a few simple steps.

    Raspberry muffins in a muffin tin.
    Jump to:
    • Why you will love this recipe
    • What you need to make them
    • How to make them
    • Tips & tricks
    • Recipe FAQ
    • More quick & easy muffin recipes
    • Recipe
    • Reviews

    Raspberry Muffins are the latest addition to my muffin libraries. And I'm sure you'll love this everyday version of your favorite Raspberry White Chocolate muffins. For another delicious berry muffin, try my Blueberry Banana Muffins or Strawberry Muffins.

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    Want a mini muffin instead? Try my mini blueberry muffins!

    Why you will love this recipe

    • It's quick and all done in 35 minutes
    • It's easy with just a few simple steps
    • Tried and tested muffin baking method for the juciest muffins
    • Perfect mix of sweet and zingy

    What you need to make them

    Ingredients needed to make raspberry muffins.

    Ingredient notes & substitutions

    • Butter: I use salted butter. You can use unsalted butter, just add a pinch of salt as well.
    • Raspberries: Fresh are best for Raspberry Muffins. You can use frozen as well; if you do, do not thaw them first.
    • Vanilla flavoring: vanilla extract, vanilla powder and vanilla sugar all work

    How to make them

    Collage showing how to make raspberry muffins.
    1. Place butter and sugar in a bowl
    2. Mix until fluffy and creamy, then add eggs (and vanilla extract, if using)
    3. Mix again, until very fluffy
    4. Mix together flour and baking powder (and vanilla powder, if using) and add to the batter
    Collage showing how to make raspberry muffins.
    1. Mix until just combined, then add milk
    2. Mix until smooth, but not more - then gently fold in the raspberries
    3. Fill a lined muffin pan, a bit more than ¾ of the way up. Optional to sprinkle with sugar at this point!
    4. Bake 22-24 minutes at 400°F (200°C), until done

    Tips & tricks

    • Make sure the batter is creamy and fluffy before adding the dry ingredients
    • Don't overmix after adding the dry ingredients
    • Fold in the raspberries gently to break them apart as little as possible
    • Store leftovers in a muffin tin or other air tight container for up to 5 days
    • Freeze leftovers in plastic bags for up to 6 months
    A raspberry muffin.

    Recipe FAQ

    How can I make my Raspberry Muffins light and fluffy?

    For light and fluffy muffins, make sure you mix the butter and sugar well, until really creamy and fluffy. Then repeat after adding the eggs. Once you've added the dry ingredients - mix as little as possible instead.

    Why did my muffins turn out dense?

    If your muffins turned out dense, this is likely due to overmixing the batter after adding the dry ingredients. It can also be due to not mixing the wet ingredients enough before.

    Follow the process outlined here in detail, and you will not have this problem.

    Can I use frozen raspberries to make Raspberry Muffins?

    Yes, you can use frozen raspberries as well. Don't defrost them, just fold them in frozen. You might need to add 1-2 minutes to the baking time, but often 22-24 minutes is still enough.

    Raspberry muffins in a muffin tin.

    More quick & easy muffin recipes

    Looking for more quick & easy muffin recipes, like these Raspberry Muffins?

    • Lemon Poppy Seed Muffins
    • Pumpkin Banana Muffins with Chocolate Chips
    • Easy Cinnamon Apple Muffins
    • Pistachio Muffins
    • Lemon Muffins

    Did you love this recipe? Rate it five stars!
    ...and let me know what you loved about it in the comments.

    Recipe

    Raspberry muffins in a muffin tin.

    Raspberry Muffins

    5 from 5 votes
    Print Rate
    Course: Breakfast, Dessert
    Cuisine: North American
    Servings: 12 muffins
    Calories: 255kcal
    Prep time: 12 minutes mins
    Cook time: 23 minutes mins
    Total time: 35 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    • ¾ cup salted butter at room temperature, cut in small pieces, or unsalted + a pinch of salt
    • 1 cup sugar
    • 2 eggs at room temperature
    • 1 teaspoon vanilla extract
    • 1.5 cups all-purpose flour
    • 1.5 teaspoon baking powder
    • ½ cup milk at room temperature
    • 2 cups fresh raspberries
    • 1 tablespoon sugar optional, for topping the muffins
    US Customary - Metric

    Instructions

    • Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
    • Place sugar and butter in a large bowl and mix until fluffy.
      ¾ cup salted butter, 1 cup sugar
    • Add the eggs and vanilla extract and mix until fluffy.
      2 eggs, 1 teaspoon vanilla extract
    • In a separate bowl, mix together flour and baking powder. Add to the egg, butter & sugar mixture and mix just enough for it to be well blended.
      1.5 cups all-purpose flour, 1.5 teaspoon baking powder
    • Add milk, and mix until just smooth - not more.
      ½ cup milk
    • Gently fold in the raspberries.
      2 cups fresh raspberries
    • Scoop batter into muffin liners, filling them a little more than ¾ of the way. Optional: top with sugar.
      1 tablespoon sugar
    • Bake in the middle of the oven for 20-24 minutes. Test with a cake tester or toothpick – it should come out with no or very little cake batter when they are done.

    Equipment (may contain affiliate links)

    • Muffin tin*
    • 12 muffin liners*
    • Mixing bowls*
    • Cake tester or tooth pick*
    • Measuring spoons*
    • Measuring cups (metric or US)*
    • Electric whisk*

    Video

    Notes

     

    Ingredient notes & substitutions

    • Raspberries: Fresh are best. You can use frozen as well; if you do, do not thaw them first.
    • Vanilla flavoring: vanilla extract, vanilla powder and vanilla sugar all work
     

    Tips & tricks

    • Make sure the batter is creamy and fluffy before adding the dry ingredients
    • Don't overmix after adding the dry ingredients
    • Fold in the raspberries gently to break them apart as little as possible
    • Store leftovers in a muffin tin or other air tight container for up to 5 days
    • Freeze leftovers in plastic bags for up to 6 months
     

    Why did my muffins turn out dense?

    If your muffins turned out dense, this is likely due to overmixing the batter after adding the dry ingredients. It can also be due to not mixing the butter, sugar, and eggs enough before.
    Follow the process outlined here in detail, and you will not have this problem.

    Nutrition

    Calories: 255kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 107mg | Potassium: 127mg | Fiber: 2g | Sugar: 19g | Vitamin A: 417IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

    More Cupcakes & Muffins Recipes

    • Cranberry white chocolate muffins.
      Cranberry White Chocolate Muffins
    • Cranberry cupcakes.
      Cranberry Cupcakes With White Chocolate Frosting
    • Cranberry muffins.
      Cranberry Muffins
    • Mini blueberry muffins.
      Mini Blueberry Muffins

    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has 20+ years experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, and The Feed Feed, among others.

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    Hi, I'm Emmeline! I love tasty food, but I'm always in a hurry. And I have the quick and easy recipes to prove it!

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