Raspberry Muffins

These mouthwatering raspberry muffins are super light, moist, and packed with fruity flavor! Made with fresh raspberries, they are a nutritious and colorful addition to your breakfast or dessert table. This easy raspberry muffins recipe is also a breeze to make and ready in just 30 minutes!

Jump to:

• 🌟 Why this is the best Raspberry muffin recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• ✨ Flavor variations and substitutions
• 🎓 Expert tips
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🧁 More Breakfast and Muffins Recipes
• Raspberry Muffins

🌟 Why this is the best Raspberry muffin recipe

1. It is easy to make - This raspberry muffin recipe is easy-to-follow requires no fancy ingredients, equipment, or prior baking experience.
2. It is quick to make - Not only is this recipe easy to follow, but it only takes 30 minutes to make!
3. It is the most delicious - Unlike many other muffin recipes, this one uses a combination of oil and butter to make the muffins super light and fluffy! It also includes a simple vinegar and baking soda hack used to make these muffins incredibly spongy and moist.
4. It is versatile - These raspberry muffins aren't just delicious but a wonderful base for numerous other muffin flavors. At the end of this recipe, I provide several topping and filling variations to customize the muffins to your unique taste.
5. They are easy to store - No worries about these muffins going to waste if you have leftovers, as they easily keep at room temperature. They are also perfect for batch cooking, as you can make them in advance and store them in the refrigerator or freezer. Be sure to check out my tips for storing muffins.

📝 Ingredient notes

1. Sugar - Sugar adds sweetness to the batter. White granulated sugar works well for this recipe. Refer to my sugar guide to learn more about the different types of sugar and how to use them in baking.
2. Butter - Unsalted butter with 82% fat works best. Always use unsalted butter, as it gives you control over the amount of salt in the recipe. You can also make your own butter at home. The butter needs to be at room temperature but not melted.
3. Oil - Oil gives the muffins moisture and a fluffy texture. For the best results, use a neutral oil without flavor. I use vegetable oil in this recipe.
4. Egg - To properly emulsify, the egg must be at room temperature.
5. Vanilla extract - For the best taste, use pure vanilla extract and avoid using imitation vanilla extract. You can also make your own delicious DIY vanilla extract at home!
6. Flour - This recipe uses all purpose flour to give the muffin structure. See my flour guide to learn about the different types of flour in baking.
7. Baking powder - Baking powder helps the muffins rise. You can also try one of these substitutes if you do not have baking powder at home.
8. Salt - Salt is a must-have ingredient in baking that balances out the sweetness. Do not skip it!
9. Milk - Whole milk with high-fat content provides the muffins with the best taste and texture. I use milk with 3% fat in all of my baking recipes. The milk must be at room temperature.
10. Baking soda and white vinegar - The baking soda and vinegar combination intensifies the moisture and sponginess. Do not skip these ingredients!
11. Raspberries - Fresh raspberries are best. If you use frozen raspberries, do not thaw them.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. How to make raspberry muffins

1. Lightly grease a muffin tin with butter or prepare it with paper liners. In the meantime, preheat the oven to 175C / 347F. Do not use a fan.
2. Use an electric hand mixer to cream the room-temperature butter and sugar in a large bowl for a few minutes until light and fluffy. Slowly mix in each egg one at a time, then add the vanilla extract.
3. Next, slowly pour in the oil while continuing to whip the mixture. Then, slowly pour in the room-temperature milk while continuing to whip the batter.
4. Sift in the flour, baking powder, and salt (your dry ingredients). Then, switch to a rubber spatula to fold the dry ingredients into the batter just until combined. Be careful not to overmix.
5. In a small bowl, mix the vinegar with baking soda. The mixture will be very bubbly. Immediately fold the vinegar mixture into the muffin batter just until combined.
6. Put approximately 24 raspberries aside and, with a rubber spatula, carefully fold the rest into the batter, taking care not to mash them while folding.

💡 Top Tip: When adding the eggs, oil, and milk to the batter, it is crucial to add them very slowly. Pouring them in too quickly can cause the batter to break and curdle.

2. How to bake

1. Using a spoon or piping bag, pour the muffin batter into the muffin tin cavities until each is approximately ¾ full. Then, press two raspberries onto the top of each muffin.
2. Place in the oven and bake for approximately 20-22 minutes or until you can insert a toothpick, and it comes out clean.
3. Serve fresh out of the oven, or store at room temperature in an airtight container for 2-3 days.

💡 Top Tip: The "toothpick test" is the best way to check for doneness versus the amount of time in the oven. If a toothpick comes out clean after inserting it into the center of the muffin, it is considered done and can be removed from the oven. Overbaking will result in dry, crumbly muffins.

✨ Flavor variations and substitutions

The possibilities are endless for customizing and enhancing the flavor of these tender raspberry muffins. There are also a few substitutions you can make in case of any dietary restrictions:

To make frozen raspberry muffins, add frozen raspberries to the batter but do not thaw them. Expect the baking time to increase by 2-3 minutes due to extra moisture.

Add some grated lemon zest or lemon juice for lemon raspberry muffins or orange zest for orange raspberry muffins.

Raspberry and chocolate are like a match made in heaven! Fold in white chocolate chips to make raspberry and white chocolate muffins. You can also use dark chocolate chips if you prefer. 

Fold in mashed bananas to make moist and tender banana raspberry muffins.

Add crushed nuts such as pecans or walnuts to give them some extra crunch. Or, throw in pistachios to make raspberry pistachio muffins. See my pistachio muffins recipe for inspiration!

Not a huge fan of raspberries? Switch them out for other sweet berries! Try them with blackberries, strawberries, or blueberries, as I do in my mini blueberry muffins.

Add creamy fillings to the center, such as homemade lemon curd or pastry cream.

Add toppings for a sweet finishing touch. Top them with decorating sugar, streusel topping, or raspberry glaze, as I do in my raspberry donuts.

Have an egg allergy? Try one of these many egg substitutions for egg-free muffins.

If you prefer gluten-free muffins, you can switch out the all-purpose flour for one of the alternatives in my flour guide.

🎓 Expert tips

1. Raspberry muffins are best when made with fresh raspberries. If using frozen raspberries do not thaw them first. However, you may need to increase the baking time by 2-3 minutes due to the extra moisture.
2. For the best results, always preheat the oven first.
3. Before starting the recipe, you must always bring the butter, eggs, and milk to room temperature. Otherwise, the batter will break. To help the eggs reach room temperature quicker, set them in a bowl of warm water for five minutes.
4. To ensure the dry ingredients are evenly distributed, whisk them together in a small bowl before adding them to the batter.
5. To prevent the batter from being overmixed, use only the equipment noted in the recipe (i.e., only use a rubber spatula when folding the dry ingredients and raspberries).
6. For a mess-free and even distribution of the batter into the muffin cups, use a small ice cream scoop or piping bag.

🥣 Equipment notes

You will need a digital scale to measure each of the ingredients accurately. A digital oven thermometer will ensure a consistent baking temperature, as some oven models can vary by a degree or two.

You will use an electric hand mixer to whip together the sugar with the wet ingredients. A rubber spatula is essential to gently fold the wet and dry ingredients together without overmixing and to fold in the raspberries without mashing them. Once you prepare the muffin batter, you will need a 12-cup muffin pan for baking.

❓Recipe FAQs

🧁 More Breakfast and Muffins Recipes