These homemade raspberry muffins can make a star out of you. With many stellar reviews, you'll get asked for this recipe a lot.
They 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.
Bakery-quality muffins
There's something about raspberry bakes that feels both cozy and a little fancy.
This is my most clicked and requested muffin recipe. It's my basic berry muffin recipe that we adapt slightly for the muffins with blackberries, and can also be made into a muffin loaf.
Raspberries are a classic and much-loved flavor, so it was about time I posted this great recipe, which is a simpler version of the raspberry muffins with crumb topping.
They're very easy to make. The batter comes together in no time, so whip it up at a moment's notice and eat them after 10-15 minutes of cooling time; they're fantastic warm and at room temperature.
I like to bake a batch, eat some the same day and freeze the rest. They keep well for a day at room temperature, covered or in an airtight container, and frozen for 2-3 weeks. In both cases, I suggest warming them in a medium oven (350°F/180°C) before eating.
Unlike cupcakes, muffins are sturdier and part of the coffee shop culture, meant for breakfast, brunch, or a snack.
- Marls ⭐️⭐️⭐️⭐️⭐️
Made these exactly as the recipe indicates, and my family loved them! Especially my toddler. 10/10 would use this recipe again.
- Sue ⭐️⭐️⭐️⭐️⭐️
Best muffin recipe I've ever used. They were delicious.
- Jessie ⭐️⭐️⭐️⭐️⭐️
I made these for the first time tonight, and they came out amazing! My son is 9, and he ate 2 of them in one sitting. These will be an often-baked muffin in our house from now on. Thank you!
Testing Notes
- Melted butter: use it while still pourable and warm, but not hot.
- Why use oil and butter? The mix is unbeatable in my opinion. Oil adds excellent moisture, and butter adds a wonderful flavor and richness.
- Yes, it has a lot of baking powder. The amount in the recipe (1 tablespoon) is not a typo!
- Stir the batter; don't beat! This is one of the keys to these soft and fluffy muffins. Light mixing avoids dense muffins. You mustn't overmix the muffin batter. It might be slightly lumpy, and that is fine. The two preparations are just integrated. Use a spatula or whisk for best results, as it's hard to overmix a muffin batter by folding it by hand.
- The raspberries won't sink. That happens when the batter doesn't hold them. This is not the case with this recipe; they distribute well.
- Fresh raspberries are my first choice when available, 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. Make sure they're single frozen raspberries, meaning they're not clumped.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time (maybe a few minutes' difference).
- Flavorings: for extra lemon flavor, use a teaspoon or two of lemon juice in the batter in addition to the lemon zest. For a different flavor, orange zest also goes very well with raspberries, as does a pinch of ground cinnamon.
Ingredients
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Milk: whole, reduced-fat, and even almond milk can be used.
- Vegetable oil: I like sunflower oil, which is neutral and works with any flavor. You can use coconut oil if you don't want seed oils. The flavor might be a tad different. Or use a light olive oil if you're used to baking with it, like I am.
Variations & substitutions
- Fruit: Use chopped strawberries or another berry instead of raspberries, or a mix of several.
- Sugar: Use all white (sweeter) or light brown sugar (more of a caramel tone).
- Citrus: besides lemon, raspberries pair very well with orange.
- Chocolate chips: Use semisweet chips in the batter for a strong flavor pairing (like the chocolate raspberry tart) or white chocolate chips for a mellower muffin (like the extremely popular white chocolate raspberry cake).
Process steps
These are old-fashioned raspberry muffins 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 a spatula to fold the raspberries at the end.
- The wet ingredients are whisked together. There's no need to beat. This is not the recipe to use the electric or stand mixer.
- The dry ingredients are stirred together to make sure they're well combined. Both mixtures are then combined.
- Flavorings are added, and it's all stirred lightly with a rubber spatula. Don't overmix! A few lumps are okay.
- The berries are folded in at the end, being careful not to smash them, or as little as possible. Use a spatula for this step.
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 butter or use baking spray for the muffin pan.
- Crunchier topping: you can add a sprinkling of sugar (half a teaspoon) to each muffin top before baking.
- Filling the pan: Make sure you distribute raspberries in all of the muffin tins. I use a cookie 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 in the recipe as your guide and check five minutes earlier. See if the cake tester or toothpick comes out clean. All ovens are different, so it might take a few more or less minutes than specified.
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
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Raspberry Muffins Recipe (quick and easy)
Ingredients
- 2 cups all-purpose flour, cake flour also works
- ½ cup white granulated sugar
- ½ cup packed light brown sugar, dark also works; the color will be deeper
- 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 oil
- 4 tablespoons unsalted butter, melted and warm, not hot
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 ½ cups fresh or frozen raspberries, unthawed, straight from the freezer
Instructions
- Preheat the oven to 350ºF (180ºC).
- Line 12 regular muffin tins with paper liners or butter/spray the pans. The yield can vary depending on the size of the berries.
- In a large bowl, mix the sifted flour mixture: 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. Add ½ cup white granulated sugar and ½ cup packed light brown sugar and mix to combine. You can sift them before in a separate bowl or have the ingredients measured and sift them directly over the butter mixture when prompted (my choice).
- In a medium bowl, whisk 2 eggs, ¾ cup milk, ¼ cup vegetable oil, 4 tablespoons unsalted butter, melted and lukewarm (not hot), and ½ teaspoon vanilla extract. Do not beat but stir well until no streaks of egg whites remain.
- Add 1 teaspoon lemon zest.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula or hand whisk until you barely have streaks of flour; do not overmix. It will be lumpy and not completely integrated, and that is fine.
- Fold in 1 ½ cups fresh or frozen raspberries and stir lightly. Be careful not to mash them. Use a silicone or rubber spatula.
- Divide evenly among the muffin cups or muffin liners, filling no more than ¾ of their capacity to avoid overflowing during baking.
- Bake for 20-25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- 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.
- They are best eaten the day they are made, but you can keep them for a day at room temperature, covered or wrapped. Store leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month.
Estrella says
Amazing, I made it as a muffin loaf
Annika says
Very delicious muffins super moist!
Ronald Carmona says
What is good to drink with these? Coffee, cappuccino, tea, milk, juice, any suggestions? Thanks.
Paula Montenegro says
Hi Ronald, my drink of choice is always coffee, and they're great for afternoon tea, snack or breakfast. There's really no right or wrong choice of drink.
Barbara Vickers says
Reciepe sounds wonderful. I have not made it yet but I will soon and rate it for you. I have baked for many years. I am now 80 years old. Thank you for putting this on the Goggle site.
Paula Montenegro says
Thank you Barbara for taking the time to comment. Let me know if you make it. Happy baking!
Ciera says
Very good! I halved the recipe but used a whole package of raspberries and they are amazing. I also used coconut oil instead of vegetable oil. I had to cook them for about an extra 4-5 minutes because I overfilled my muffin cups but they came out perfect definitely recommend trying, and possibly adding white chocolate and the lemon juice like suggested.
Elizabeth says
Delicious muffins. So easy to make. Will definitely bake them again
Janice Bending says
Mine were like rock cakes but then the eggs and milk were not room temperature. But you can use frozen raspberries so was it that crucial. Don’t know what happened.
Paula Montenegro says
Hi Janice, it could a mix of issues besides cold ingredients (they prevent the batter from integrating properly). Overbeating instead of stirring, an ingredient that is wrongly measured, wrong oven temperature and overbaking, they can all contribute to hard muffins.
Christa Cooney says
There is a typo that calls for a tablespoon of baking powder instead of a teaspoon and it’s rather a big problem.
Paula Montenegro says
Hi Christa, it's a tablespoon, it's not a typo.
Seethala says
1 tablespoon of baking powder or one teaspoon of baking powder?
Paula Montenegro says
Hi Seethala, it's 1 tablespoon of baking powder.
Janet says
I’m thinking I’ll love this muffin recipe. I’ll do raspberries first, then try strawberries!
Best thing about this recipe is: Everything is already in the cabinet, except for the berries! Janet
HelennShuffield says
The raspberry muffins were perfect. All the family loved them and I have had to share the recipe. Thank you
Laura Scaramell says
These turned I out fantastic. I saw that some had muffins w gooey inside.. To prevent this:
1.Weigh the flour
2. Make sure rinsed raspberries are fully drained and patted w a paper towel.
3. Use vanilla bean powder rather than extract. 1:1 ratio.
Also, I used pastry flour designed for muffins and cakes. Lastly, My sifter was out of commission but they still turned out fantastic. Hope this helps.
Laura Scaramell says
These turned I out fantastic. I saw that some had muffins w gooey inside.. To prevent this:
1.Weigh the flour
2. Make sure rinsed raspberries are fully drained and patted w a paper towel.
3. Use vanilla bean paste rather than extract. 1:1 ratio.
Also, I used pastry flour designed for muffins and cakes. Lastly, My sifter was out of commission but they still turned out fantastic. Hope this helps.
Vijitha says
I made this as a sheet cake. I had frozen raspberries to use up.
I added more oil not wanting to use butter.
I also used gluten free flour. Turned out amazing
Paula Montenegro says
That's an interesting iteration Vijitha, and love that it works with GF flour! Did you use the type that you substitute 1:1? I'd love to add that to my notes.
Vijitha says
Yes. 1:1 self raising gf flour (doesn’t have xanthan gum). Didn’t add any either
Paula Montenegro says
I'll write that down. Have a great weekend!
Sue White says
Best muffin recipe I’ve ever used , they were delicious.
However I only used a teaspoon of baking powder, I thought a tablespoon was wrong ?
Graceson says
I thought so too. But I did what the recipe said, and it was amazing! Perfectly muffins!!
Tisha says
I made this recipe with fresh blueberries. Rave reviews from everyone!!! Tonight, I'm trying it again with frozen raspberries. I'm following your advice and not defrosting the raspberries first. Fingers crossed!
Jessie says
Ok, so I made these first time tonight and they came out amazing ! My son is 9 and he ate 2 of them in one setting, asked for another but make him wait . These will be a often baked muffin in our house from now on .
Thanks you !
Also going try and use other berries .
Paula Montenegro says
So happy to know you all loved them Jessie! Have a great week.
Marls says
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.
Allison says
These were delicious! Beautiful muffins with great texture
Paula Montenegro says
So happy you liked them Allison!
angiesrecipes says
What gorgeous colour and tender crumb! They are absolutely irresistible, Paula.