These homemade raspberry muffins are sweet, tart and bursting with flavor. This recipe uses a simple classic muffin base recipe. Perfect for a grab-and-go breakfast or afternoon pick-me-up snack!
Raspberry Muffins Overview
This is a simple classic raspberry muffin recipe that you can use fresh or frozen raspberries.
To make it, first whisk the flour, baking powder, and salt. Next, mix the sugar, egg, vegetable oil, milk, and vanilla extract. Add dry ingredients to the wet bowl, and stir in sour cream. Fold in the raspberries, divide the batter into the muffin pan, and bake!
After you've made these, try my yummy blueberry muffins, popular applesauce oatmeal muffins, or banana muffins.
Recipe Ingredients
- ⅔ cup white granulated sugar
- 1 large egg
- ½ cup vegetable oil - melted unsalted butter or coconut oil
- ⅓ cup whole milk - or almond milk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour - or whole wheat flour
- 1 tsp baking powder
- ½ tsp salt - kosher salt or sea salt
- ⅓ cup sour cream - or regular yogurt
- 1 ⅓ cup raspberries - fresh or frozen berries
How To Make Raspberry Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Heat oven to 375°F. Line a muffin tin with paper cupcake liners or use cooking spray inside each muffin cup and set aside.
STEP 2: In a medium bowl, mix 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
STEP 3: In a large bowl mix together ⅔ cup sugar, 1 egg, ½ cup vegetable oil, ⅓ cup milk, and 1 tsp vanilla extract.
STEP 4: Add the dry ingredients to the wet mixture. Stir until just combined (do not overmix). Add ⅓ cup sour cream, and stir until just combined.
STEP 5: Fold in 1 ⅓ cup raspberries and stir gently.
STEP 6: Divide the muffin batter into the 12 paper liners, using about ¼ cup of batter for each one. Bake for 20-22 minutes or until a toothpick comes out clean when poked through the center.
STEP 7: Let cool for 10 minutes then place muffins on a rack to cool completely before storing.
Recipe Tips
- Sift the flour into the dry ingredients bowl to get a lighter fluffier muffin texture.
- Do not overmix the batter. Over-mixing can result in dense muffins that may not bake evenly. This can also cause them to form peaked tops.
- You can swap sour cream for plain yogurt or vanilla yogurt.
- Don't add extra raspberries to the batter. Adding too many will make the muffins fall apart and prevent them from rising properly.
- Sprinkle raw sugar just as they come out of the oven for extra sweetness.
- Try adding 1 cup of chocolate chips and fewer raspberries for a variation.
- Add some freshly grated lemon zest to the batter for a hint of citrus.
How To Store Muffins
- Refrigerate – Store in an airtight container in the fridge or at room temperature for up to 3 days.
- To Freeze – An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin pan for 2 hours. After that, place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 3 months.
- To Reheat – To reheat, place in the microwave for 30 seconds wrapped in a paper towel.
Tools For This Recipe
(Amazon affiliate links) - Check out all of my kitchen essentials here.
- Muffin Pan - A set of 2 muffin pans with 12 cups each, ideal for muffins. These are made from heavyweight, non-stick steel that will provide even browning.
- Cookie Scoop - Scoop and release batter the easy way. I like this scoop because it has a trigger system that is perfect for releasing a consistent amount of batter every time. This will give you the same-size muffins.
- Measuring Spoons - Quality measuring spoons are an underrated kitchen tool. These spoons are magnetic, and they sit flat on the table without spilling.
- Mixing Bowls - Each of these three stackable bowls are used often in our kitchen. They’re easy to grip and pour, the silicone ring on the bottom keeps them from slipping.
Have A Question?
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- Got a question? Ask in the comments—I’m happy to help.
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Raspberry Muffins
Ingredients
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ⅔ cup white granulated sugar
- 1 large egg
- ½ cup vegetable oil
- ⅓ cup milk
- 1 tsp vanilla extract
- ⅓ cup sour cream - or regular yogurt
- 1 ⅓ cup raspberries - fresh or frozen berries
Instructions
- Heat oven to 375°F. Line a muffin tin with paper cupcake liners or use cooking spray inside each muffin cup and set aside.
- In a medium bowl, mix together 1 ½ cups all purpose flour, 1 tsp baking powder, and ½ tsp salt.
- In a large bowl mix together the ⅔ cup granulated sugar, 1 egg, ½ cup vegetable oil, ⅓ cup milk and 1 tsp vanilla extract.
- Add the dry ingredients to the wet ingredients. Stir until just combined (do not overmix). Now stir in the ⅓ cup sour cream and mix until just combined.
- Next, fold in 1 ⅓ cup raspberries and stir gently.
- Divide the batter into the muffin pan, using about ¼ cup of batter for each one. Bake for 20-22 minutes or until a toothpick comes out clean when poked through the center.
- Let cool for 10 minutes then place muffins on a rack to cool completely before storing.
Recipe Notes:
- You can use fresh or frozen raspberries for this recipe. Both will work beautifully. I used frozen raspberries which had many crumbled pieces and they worked great! Frozen raspberries tend to be cheaper too.
- Do not overmix the batter. Over-mixing can result in denser muffins that may not bake evenly. This can also cause them to form peaked tops.
- Leftovers can be stored in a container at room temperature or in the fridge for up to 3 days. These can be frozen for up to 3 months.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Jojo says
Can it be greek yogurt instead of yogurt?
Andi says
Yes
Pat says
Got a question? Is it sour cream or is it yogurt?
Andi says
Hi, Either one will work for this recipe.