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Easy Raspberry Muffins Recipe

Raspberry muffins are a delightful treat that balances the tartness of fresh raspberries with the sweetness of a moist, fluffy muffin. These muffins are perfect for breakfast, a snack, or a light dessert. The bright, tangy flavor of raspberries combined with a tender crumb makes these muffins irresistible and perfect for any time of day. Whether you’re baking for a crowd or enjoying a batch yourself, raspberry muffins are sure to brighten up your day.

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Paper liners or non-stick spray
  • Rubber spatula

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk or regular milk
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries or frozen, thawed and drained

Instructions

  • Preheat and Prepare
  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
  • Mix Dry Ingredients
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Mix Wet Ingredients
  • In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
  • Combine Wet and Dry Ingredients
  • Gently fold the wet ingredients into the dry ingredients using a rubber spatula, stirring until just combined. Be careful not to overmix to avoid dense muffins.
  • Add Raspberries
  • Gently fold in the raspberries, making sure to coat them lightly with flour to prevent them from sinking to the bottom of the muffins.
  • Fill Muffin Tin
  • Spoon the batter into the muffin tin, filling each cup about 2/3 of the way full.
  • Bake
  • Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Cool and Serve
  • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.