Raspberry Muffins
Make the best Raspberry Muffins with this soft and fluffy recipe. You’ll love making these tasty muffins that are perfect for summer.
Looking for more muffin recipes? Try my Strawberry Muffins, Lemon Poppyseed Muffins, and Homemade Blueberry Muffins.
Raspberry Muffins
This easy raspberry muffin recipe is made with fresh raspberries. It makes the perfect summer breakfast or after school snack.
- Under 30 Minutes. These muffins take less than 30 minutes to prepare and bake! You’ll be enjoying this tasty recipe in no time at all.
- Perfect for a Crowd. It makes 12 muffins! It’s great for brunch or breakfast where you need to serve lots of people.
- Great Summer Treat. I love making this recipe when fresh raspberries are easy to get. The summertime is a great time to make these muffins, especially if you have raspberries from the garden!
- Versatile. These not only make a tasty summer breakfast, but you can also use them for brunch, a tasty snack, or even a fun dessert. You won’t be disappointed by this fun recipe.
Ingredients For Raspberry Muffins
- Flour. Use all-purpose flour for the muffin batter and the crumble on top.
- Rising Agent. This recipe uses both baking soda and baking powder to help the muffins rise.
- Sugar. This recipe uses brown sugar for the muffin base and white granulated sugar for the crumble on top.
- Butter. Set butter out for 30 minutes or more before using to soften for the muffin mix and crumble.
- Egg. For best results, use a room-temperature egg while baking. You can always place the egg in warm water 30 minutes before to get room-temperature.
- Vanilla Extract. Add vanilla extract for a subtle vanilla taste and to enhance the flavors of all the other ingredients.
- Buttermilk. My secret ingredient to get moist and fluffy muffins! Buttermilk adds a great taste and texture.
- Raspberries. Use fresh or frozen raspberries. Don’t thaw the frozen raspberries before using.
- Cinnamon. I use cinnamon to add a touch of flavor to the crumble. It pairs great with the muffin flavors.
Tips for the Best Results
- Use Fresh or Frozen Raspberries. Both work well, but if using frozen raspberries, don’t thaw them before adding to the batter to prevent them from bleeding and turning the batter pink.
- Gently Fold in Raspberries. Mix raspberries into the batter gently to avoid breaking them up too much. This helps keep the raspberries intact and evenly distributed.
- Balance Sweetness and Tartness. Raspberries are naturally tart, so adjust the amount of sugar in the recipe to balance the flavors. You can also sprinkle a little sugar on top before baking for a sweet crust.
- Add a Zesty Twist. Incorporate lemon zest or a bit of lemon juice into the batter. The citrus enhances the raspberry flavor and adds a refreshing note. Try my Raspberry Lemon Poppyseed Muffins.
- Avoid Overmixing. Mix the batter just until the dry ingredients are moistened. Overmixing can result in tough, dense muffins. The batter should be slightly lumpy.
How To Make The Best Raspberry Muffins
- Mix. In a medium bowl add the dry ingredients and whisk together. In a larger bowl cream the sugar, eggs, butter, and buttermilk together. Add the flour mixture until just combined. Gently fold the raspberries in.
- Crumble. In a small bowl, mix together sugar, flour, cinnamon, and butter until the mixture becomes crumbly.
- Scoop. Use an ice scream scoop to add the prepared batter to a paper lined muffin tin. Sprinkle the crumble evenly on all of the muffins.
- Bake. Bake at 425°F for 5 minutes. Reduce the oven temperature to 350°F and bake for another 15 minutes.
- Cool. Cool for 10 minutes before enjoying.
What To Serve With Raspberry Muffins
These raspberry muffins are great on their own but also make a great brunch side with Veggie Quiche, and Breakfast Casserole, or served with a refreshing smoothie.
Leftovers & Storing
- Store. Store muffins in an airtight container at room temperature for up to two days, or freeze them for longer storage.
- Reheat. Reheat frozen muffins in the microwave or oven to enjoy a fresh-baked taste anytime.
More Muffin Recipes
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Raspberry Muffins
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- ½ cup unsalted butter, softened, 1 stick
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen raspberries, plus 1/4 cup to press on top
CRUMBLE TOPPING:
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 2 Tablespoons butter, softened
Instructions
- Preheat oven to 425°F. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
- Mix flour mixture until just combined. The muffin batter will be thick.
- Gently, fold in raspberries.
MAKE THE CRUMBLE:
- In a small bowl, mix together sugar, flour, cinnamon, and butter until the mixture becomes crumbly. Set aside.
- Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Sprinkle each muffin with the crumb mixture. Using the 1/4 cup of the raspberries you have leftover, press a few of them into the tops of each muffin.
- Bake at 425°F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5-10 minutes before enjoying!
Notes
- Use Fresh or Frozen Raspberries: Both work well, but if using frozen raspberries, don’t thaw them before adding to the batter to prevent them from bleeding and turning the batter pink.
- Gently Fold in Raspberries: Mix raspberries into the batter gently to avoid breaking them up too much. This helps keep the raspberries intact and evenly distributed.
- Balance Sweetness and Tartness: Raspberries are naturally tart, so adjust the amount of sugar in the recipe to balance the flavors. You can also sprinkle a little sugar on top before baking for a sweet crust.
- Add a Zesty Twist: Incorporate lemon zest or a bit of lemon juice into the batter. The citrus enhances the raspberry flavor and adds a refreshing note. Try my Raspberry Lemon Poppyseed Muffins.
- Avoid Overmixing: Mix the batter just until the dry ingredients are moistened. Overmixing can result in tough, dense muffins. The batter should be slightly lumpy.
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