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    Home » Recipes » Muffins and Quick Breads

    Published: Jan 16, 2022 · Modified: Apr 27, 2022 by Paula Montenegro · Income from ads and affiliate links 4 Comments

    Easy Raspberry Muffins

    Jump to Recipe
    Several raspberry muffins on beige pinkish linen; red white text overlay

    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.

    Several raspberry muffins on grey beige surface.

    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.

    Table of Contents Hide
    About this recipe
    Ingredients
    Easy steps
    Baking berry muffins
    Kitchen notes
    Frequently asked questions
    Related recipes you might like:
    Best Easy Raspberry Muffins

    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.
    Half raspberry muffin in paper liner on white plate, fresh raspberries around

    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.
    Bowls on white surface with ingredients for lemon raspberry muffins including sugars, butter, oil, milk, eggs, flour mixture

    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
    Whisking eggs and milk in white bowl; adding melted butter
    Collage showing flour and sugars in glass bowl and adding wet ingredients
    Muffin batter with lemon zest in glass bowl; after adding fresh raspberries. A collage

    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.
    Two image collage showing unbaked and baked raspberry muffins in metal pan

    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.
    Whole raspberry muffin on opened paper liner on white plate, more muffins in background.

    Frequently asked questions

    How can I make my muffins lighter and fluffy?

    Have the ingredients and oven at the right temperatures specified in the recipe. Don't over mix the batter and take them out as soon as a cake tester or toothpick comes out clean.

    Why do my berries sink to the bottom of my muffins?

    They sink when the batter doesn't hold them because the berries weigh more and naturally sink due to gravity. This is not the case with this great raspberry muffin recipe, they won't sink.

    Why did my muffins turn out dense?

    Too much mixing or beating the batter is, in my experience, the main culprit. The ingredients have to be lightly mixed just until integrated. Use a spatula or whisk for best results, as it's hard to over mix a muffin batter is folding it by hand.

    What is the secret to moist muffins?

    A mix of oil and butter, not overbaking the muffins, and not overmixing or beating the batter. Using oil adds richness and moisture while butter adds flavor. Mixing the dry and wet ingredients *just* until moistened as well as not over baking them will ensure fluffy muffins.

    Grey wooden surface with raspberry muffins in paper cups.

    Related recipes you might like:

    • Blackberry Muffins
    • Orange blackberry (muffin) loaf
    • White Chocolate Raspberry Bundt Cake
    • Raspberry Apple crumb bars

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Several raspberry muffins on grey beige surface.

    Best Easy Raspberry Muffins

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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. 

    • Total Time: 35 minutes
    • Yield: 12 regular muffins

    Ingredients

    Units
    • 2 cups (280g) all-purpose or cake flour
    • ½ cup white granulated sugar
    • ½ cup brown sugar (light or dark)
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 2 eggs, at room temperature
    • ¾ cup milk, at room temperature
    • ¼ cup vegetable oil (I use sunflower)
    • 4 tablespoons (60g) unsalted butter, melted
    • ½ teaspoon vanilla extract
    • 1 teaspoon lemon zest
    • 1 ½ cups raspberries, fresh or frozen (do not defrost)

    Instructions

    1. Preheat the oven to 350ºF / 180ºC.
    2. Line 12 regular muffin tins with paper liners or butter/spray the pans. The yield can vary depending on the size of the berries. 
    3. In a large bowl mix the dry ingredients: sifted flour, baking powder, and salt.
    4. Add the sugars and mix to combine.
    5. In a medium bowl whisk eggs, milk, oil, vanilla, and lukewarm melted butter. Do not beat but mix well until no streaks of egg whites remain.
    6. Add the lemon zest.
    7. Add the mixed wet ingredients at once to the bowl with the dry ingredients.
    8. Mix until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed and that is fine.
    9. Add the raspberries and mix lightly. Be careful not to mash them. I do it with a rubber spatula.
    10. Divide evenly among the muffin cups or muffin liners.
    11. Bake for 25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
    12. Let cool on a wire rack and eat warm or let cool down completely, plain, with a dab of butter, and a light drizzle of maple syrup or honey.
    13. They are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
    14. Store leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month. 

    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. 

    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.

    Light mixing: it's important that you don't overmix this muffin batter.

    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 berries 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.

    Extra lemon flavor: if you want more than a hint of lemon add a teaspoon or two of lemon juice to the batter together with 2 teaspoons of lemon zest (instead of one).

    Crunchier topping: you can add a sprinkling of sugar (half a teaspoon) on the top of each muffin before baking. Use regular, brown sugar, or even turbinado sugar (also called raw sugar) which is coarse sugar and doesn't melt much. 

    Flavor variations: you can use orange zest that goes very well with raspberries and also add a pinch of ground cinnamon and/or drops of pure almond extract for a different flavor. 

    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Muffins
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 252
    • Sugar: 18 g
    • Sodium: 119.9 mg
    • Fat: 10 g
    • Carbohydrates: 37.6 g
    • Protein: 3.6 g
    • Cholesterol: 42.7 mg

    Keywords: raspberry muffins

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Muffins

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    • Apple Cinnamon Bread

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Marls says

      January 31, 2023 at 7:46 pm

      Made these exactly as recipe indicates and my family loved them! Especially my toddler. Made another variation tonight with the same recipe but switched out lemon zest for orange zest and raspberries for dried cranberries. Equally as awesome! 10/10 would use this recipe again.

      ★★★★★

      Reply
    2. Allison says

      February 03, 2022 at 11:19 pm

      These were delicious! Beautiful muffins with great texture

      ★★★★★

      Reply
      • Paula Montenegro says

        February 04, 2022 at 3:25 pm

        So happy you liked them Allison!

        Reply
    3. angiesrecipes says

      January 17, 2022 at 12:55 am

      What gorgeous colour and tender crumb! They are absolutely irresistible, Paula.

      Reply

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