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 recipe you can whip up a batch of delicious berry muffins in just a few simple steps.
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.
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.