Raspberry Muffins

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.

Course Breakfast, Dessert

Cuisine North American

Prep Time 12

Cook Time 23

Total Time 35

Servings muffins

Calories 255kcal

Author Emmeline Kemperyd

Equipment

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 tsp 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 tsp 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 Tbsp 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.

Nutrition