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Raspberry Muffins

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These homemade raspberry muffins are delightfully sweet and bursting with flavor. Fresh or frozen berries is a great way to add that perfect fruit flavor, similar to our perfect blueberry muffins.

Baked to fluffy, moist perfection, you will have raspberry muffins fresh from the oven cooling on your counter in less than an hour. You won’t believe how incredibly easy this recipe is.

Muffins are an easy grab-and-go breakfast including our blueberry muffins, popular applesauce oatmeal muffins, or streusel-topped banana muffins.

A pile of raspberry muffins on a plate.

Easy Raspberry Muffins

These muffins are similar to classic blueberry muffins. If you have fresh or frozen raspberries you can easily turn them into a moist and delicious muffin recipe.

No need for fancy ingredients as this recipe keeps things easy and simple. A bit of flour, butter, sugar, eggs and spices for flavor – just mix, pour and bake!

  • EASY – Nothing beats a muffin fresh out of the oven. These are baked and ready in under 20 minutes!
  • DELICIOUS – Sweet raspberries taste delicious in a fluffy muffin recipe.
  • FREEZER-FRIENDLY – These are the perfect grab-and-go snack to freeze. We recommend making a double batch as these will keep frozen for up to three months!

Raspberry muffins are a great in-between meal snack or grab-and-go breakfast as you head out the door in the morning. Kids love these packed-in lunches, or as a quick pick-me-up after school. Either way, this easy muffin recipe is the perfect treat!

Recipe ingredients on the counter in bowls including flour, frozen raspberries, egg, vanilla yogurt, milk, baking powder, vegetable oil, sugar and vanilla extract.

Recipe Ingredients

These muffins use simple ingredients. Here’s an overview of what you’ll need with full details in the recipe card at the bottom of the post.

RASPBERRIES – Store-bought; frozen strawberries work very well but you can use fresh raspberries if you have them. You can also swap them with diced strawberries.

ALL-PURPOSE FLOUR All-purpose flour is the perfect base for the recipe. Swap half with whole wheat flour for a higher fiber option.

VANILLA YOGURT – Vanilla yogurt adds moisture and flavor to the muffins! You can also use plain yogurt, greek yogurt or sour cream.

MILK – Regular milk is needed for moisture. You can swap with a dairy-free alternative like almond milk or oat milk.

GRANULATED SUGAR – Granulate sugar adds sweetness. Feel free to swap with golden brown sugar or coconut sugar which has a nice caramel flavor. Maple syrup will also work.

EGG – You’ll need one large egg.

OIL – Vegetable oil will help to make the muffins moist. You can also use melted unsalted butter or coconut oil.

VANILLA EXTRACT – Vanilla has a sweet flavor. This can also be swapped with almond extract.

BAKING POWDER – Baking powder releases carbon dioxide which allows the muffins to rise. If you need to, you can swap it with baking soda.

SALT – A little bit of salt always enhances the flavor in baking.

Pro Tip: Sift the flour into the dry ingredients bowl to get a lighter fluffier muffin texture.

Flavor Additions

This recipe is a great base to create your muffin magic. You can easily add extra ingredients to create new flavor ideas. Here are a few delicious options to add:

  • CHOCOLATE CHIPS – Try adding 1 cup of chocolate chips and fewer raspberries.
  • CITRUS – Fresh lemon zest or lemon juice pairs beautifully with fresh berries.
  • NUTS – Add chopped almonds or walnuts for extra crunch.
  • TOPPING – Drizzle some melted chocolate or strawberry sauce over the baked muffins.
Four images grouped together. First is wet ingredients in a bowl. Second is frozen raspberries dumped overtop of muffin batter in bowl. Third is raspberry muffin batter in a white bowl. Fourth is raw muffins in a muffin pan.

How To Make Raspberry Muffins

Frozen raspberries can be added straight to the batter, no need to thaw them beforehand. Here’s an overview of how to make these muffins with the full instructions in the recipe card at the bottom of this post.

  1. PREP – Start by preheating your oven to 375°F. Then, line a muffin tin with cupcake liners or use nonstick spray and set aside. 
  2. MIX – Use a large mixing bowl to whisk together the sugar, egg, vegetable oil, milk, and vanilla extract. Next, use a medium bowl to combine the all-purpose flour, baking powder, and salt.
  3. ASSEMBLE – Add the flour mixture to the wet ingredients and stir until just combined. Try not to over-mix the batter. Add the sour cream and stir until just combined. Now add the raspberries and gently fold them in.
  4. BAKE – Divide the batter into the muffin tin, about 1/4 cup for each one. Place on middle rack and bake for 20-22 minutes, or golden brown along the edges and cooked in the center.

Pro Tip: Sprinkle raw sugar just as they come out of the oven for extra sweetness.

How To Store Muffins

Easily store these muffins for a later day when you want to enjoy them. They hold their moisture incredibly well and taste just as good as the day you made them.   

  • TO STORE Store in an airtight container in the fridge or at room temperature for up to 3 days.
  • 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.
  • REHEAT – To reheat, place in the microwave for 30 seconds wrapped in a paper towel.
Close up of raspberry muffins with a bowl of frozen raspberries beside them.

Serve Muffins With These Ideas

Warm muffins straight out of the oven don’t need any toppings. But if you want to please your crowd, add a few of these easy favorite toppings:

  • BUTTER Fresh out of the oven or reheated in the microwave, butter is always a good topping on muffins.
  • ICE CREAM A dollop of vanilla ice cream tastes great with anything! Or try our banana nice cream for a dairy-free treat.
  • ICING Spread icing on each one like our confetti cupcakes and serve for a birthday party!
  • MELTED CHOCOLATE – Drizzle melted chocolate or warmed peanut butter on top for a decadent treat.

Frequently Asked Questions

Can I use butter instead of oil?

You can, but the secret to a moist muffin is the oil. Butter will make the muffin dry out faster. Vegetable oil is used in most sweet baked dishes because of its ability to keep moisture in while baking.

Why is my muffin so dense?

The most likely cause of a dense muffin is adding too much flour. Be sure to measure accurately during this step.

Why should you not overmix the muffin batter?

Over-mixing can result in dense muffins that may not bake evenly. This can also cause them to form peaked tops.

What is better, fresh, or frozen raspberries?

Fresh raspberries are harder to find during winter months and can easily squish while folding into the batter. Frozen raspberries will hold their shape and taste just as delightful as the finished muffin.

Can you put too many raspberries in muffins?

Yes! Adding too many will make the muffins fall apart and prevent them from rising properly. Always be sure to follow the measurements in a berry-baking recipe.

Three muffins stacked on top of each other with a bowl of raspberries behind it.

If you’re looking for a fun and easy snack to make, these raspberry muffins are it! The perfect lunch or after-school snack that everyone in the family can enjoy. It’s simple recipes like this one that make baking at home a breeze!

More Muffin Recipes

For more easy muffin recipes, try these:

raspberry muffins with a bowl of frozen raspberries.

Raspberry Muffins

These homemade raspberry muffins are delightfully sweet and bursting with flavor.
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Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 muffins

Ingredients

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.
    Paper cups in a muffin pan.
  • In a medium bowl, mix the all purpose flour, baking powder, and salt.
    A white bowl with dry flour ingredients and a sifter beside.
  • In a large bowl mix together the sugar, egg, vegetable oil, milk and vanilla extract.
    Two images of a white bowl, first is wet ingredients and sugar in a bowl. Second is wet ingredients mixed together with a spatula.
  • Add the dry ingredients to the wet mixture. Stir until just combined (do not overmix). Add the sour cream. Stir until just combined.
    Two images of a white bowl, first is dry ingredients dumped into wet ingredients, second is the batter mixed together.
  • Fold in the raspberries and stir gently.
    Two images of a white bowl, first is frozen raspberries dumped on top of batter. Second is raspberries mixed in.
  • Divide the muffin batter into the 12 paper liners, using about 1/4 cup of batter for each one. Bake for 20-22 minutes or until a toothpick comes out clean when poked through the center.
    Raspberry muffins, the first image is unbaked, second image is baked all in a muffin pan.
  • Let cool for 10 minutes then place muffins on a rack to cool completely before storing.
    A dozen raspberry muffins on a cooling rack.

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.
  • Add lemon zest or lemon juice for a citrus kick. This can be added straight to the batter. Raspberries can be swapped with diced strawberries or blueberries.
  • TO STORE Leftovers can be stored in a container in the fridge or at room temperature for up to 3 days.
  • 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 or airtight container and remove as much air as possible. These can be frozen for up to 3 months.

Nutrition

Calories: 130kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 143mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
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