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.
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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.
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
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
- Place butter and sugar in a bowl
- Mix until fluffy and creamy, then add eggs (and vanilla extract, if using)
- Mix again, until very fluffy
- Mix together flour and baking powder (and vanilla powder, if using) and add to the batter
- Mix until just combined, then add milk
- Mix until smooth, but not more - then gently fold in the raspberries
- Fill a lined muffin pan, a bit more than ¾ of the way up. Optional to sprinkle with sugar at this point!
- 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
Recipe FAQ
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.
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.
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.
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
Print RateIngredients
- 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
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)
- Measuring cups (metric or US)*
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
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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