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raspberry muffins recipe

Raspberry Muffins Recipe

Soft, fluffy raspberry muffins bursting with juicy berries and a lightly sweet crumb. Perfect for breakfast, brunch, or a quick snack with coffee. These bakery-style muffins are easy to make and beginner-friendly. Great for meal prep and freezing too.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups fresh or frozen raspberries
  • 2 tablespoons coarse sugar optional topping

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin pan with liners.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. In another bowl mix milk, melted butter, eggs, and vanilla.
  4. Pour wet ingredients into dry ingredients and mix gently until just combined.
  5. Fold raspberries carefully into the batter.
  6. Fill muffin cups about ¾ full with batter.
  7. Sprinkle coarse sugar on top if desired.
  8. Bake for 18–22 minutes until golden and a toothpick comes out clean.
  9. Cool for 5 minutes before removing from the pan and serve warm.

Notes

Do not overmix the batter, or muffins may turn dense.
If using frozen raspberries, add them directly without thawing.
Lightly dust raspberries with flour to prevent sinking.
Store muffins in an airtight container for up to 2 days.
Muffins can be frozen for up to 2 months.
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