Easy Raspberry Muffins

These homemade raspberry muffins will rise, crack, and bake to a golden brown. They're moist and soft, with a subtle lemon flavor mixed with bursting raspberries that can be fresh or frozen. They are ready in 45 minutes and freeze wonderfully.

This almost counts as a basic berry muffin recipe, where you can change the type of fruit and zest (lemon and blueberries, orange and blackberries) you use and create a different muffin. They will always taste amazing that's for sure.

But raspberries and lemon is a classic and much-loved pairing, so it was about time I posted this great recipe.

About this recipe

• Easy to make: the batter comes together in no time so you can whip them up at a moment's notice.
• Eating them: they are great warm after 10-15 minutes of cooling time.
• Make ahead: they keep well for a day at room temperature, covered or in an airtight container, and freeze wonderfully. In both cases, I suggest warming them in a medium oven (350°F/180°C) before eating.
• Adaptable: use fresh raspberries or frozen ones. Lemon zest is the best combination in my opinion, but if you don't have any you can have amazing raspberry muffins using only vanilla extract as a flavoring.

Ingredients

This raspberry muffins recipe uses very simple ingredients (except for the berries of course) so you probably have the rest of the ingredients at home already.

• Raspberries: you can use fresh or frozen berries, both work well.
• Lemon: we use the zest and a Microplane zester/grater is a great tool for this.
• Sugars: both white granulated and brown sugar are used. They each add something to the recipe, but you can use only one of them (1 cup total) if that's all you have.
• Milk: whole milk, reduced-fat milk, and even almond milk can be used.
• Unsalted butter.
• Vegetable oil: I generally use sunflower oil which is neutral, but coconut oil, canola, or even a light olive oil can be used.
• Eggs: large, fresh.
• Flour: this recipe works with both all-purpose flour and cake flour.
• Baking powder: make sure it's not expired. It's used as a leavening, to make the raspberry muffins rise as they should during baking.
• Salt: I use kosher salt for my baking, but table salt also works. 
• Vanilla - I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.

Easy steps

This is an adapted old-fashioned muffin recipe made by mixing the wet part of the ingredients in a medium bowl and the dry ingredients in another large mixing bowl and then combining the two. So easy!

You only need a whisk and spatula to fold the raspberries at the end.

• Whisk the wet ingredients together. There's no need to beat. This is not the recipe to use the stand mixer. Images 1 and 2
• Stir the dry ingredients together. Make sure they're well combined, especially that the baking powder and salt are well distributed. Image 3
• Add the liquid ingredients to the dry ones all at once. Image 4
• Add the flavorings, which in this case are vanilla extract and lemon zest. Image 5
• Fold in the berries with a spatula so we don't smash them, or at least as little as possible. Image 6

Baking berry muffins

• Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist, and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.
• Filling the pan: make sure you distribute raspberries in all of the muffin tins. I like to use an ice cream scoop to fill them with the same amount of batter. Don't go over ¾ of their capacity.
• When are the muffins done? Take the baking time given in the recipe as your guide and check five minutes earlier and see if the tester or toothpick comes out clean. All ovens are different so it might take a few minutes more or less than specified.
• Crunchier topping: you can add a sprinkling of sugar (half a teaspoon) to each muffin top before baking.

Kitchen notes

• Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Light mixing: it's important that you don't overmix this muffin batter.
• Raspberries: fresh berries are always my first choice, but these homemade muffins can be made year-round with frozen raspberries. Add them to the batter straight from the freezer, no need to thaw them.
• Extra lemon flavor: use a teaspoon or two of lemon juice and add it to the batter together with the zest.
• Variations: you can use orange zest that goes very well with raspberries and also add a pinch of ground cinnamon for a different flavor. You can also substitute blueberries for the raspberries, the same amount.

Frequently asked questions

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