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!
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.