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Raspberry Muffins Recipe

Raspberry Muffins Recipes

Raspberry Muffins are soft, fluffy, and bursting with sweet-tart raspberries in every bite. These bakery-style muffins are simple to make and perfect for breakfast, brunch, or a sweet snack. The juicy berries add a fresh flavor that pairs beautifully with the tender muffin crumb.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, Dessert, Snack
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil or melted butter
  • 1 large egg
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon flour for coating raspberries

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix oil, egg, milk, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Toss raspberries with 1 tablespoon flour and gently fold them into the batter.
  6. Fill muffin cups about ¾ full with batter.
  7. Bake for 20–22 minutes until golden and a toothpick inserted comes out clean.
  8. Let muffins cool for a few minutes before serving.

Notes

Coating raspberries with flour helps prevent them from sinking.
Do not overmix the batter to keep muffins light and tender.
Frozen raspberries can be used without thawing.
Sprinkle a little sugar on top before baking for a crunchy topping.
Store muffins in an airtight container for up to 2 days.

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