Name: Raspberry Muffins Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 ½ cups all purpose flour; 1 tsp baking powder; ½ tsp salt; ⅔ cup white granulated sugar; 1 large egg; ½ cup vegetable oil; ⅓ cup milk; 1 tsp vanilla extract; ⅓ cup sour cream (or regular yogurt); 1 ⅓ cup raspberries (fresh or frozen berries)

Jump to Recipe· 4.3 from 11 reviews

If you’re craving a bright and fruity breakfast treat or a sweet snack to brighten your day, this Raspberry Muffins Recipe is an absolute must-try. These muffins strike the perfect balance between fluffy, tender crumb and juicy bursts of fresh raspberries, delivering a delightful mix of tart and sweet in every bite. The straightforward ingredients come together quickly to create a baked good that feels homemade but with a special touch you’ll want to make again and again.

Ingredients You’ll Need

Inside a white bowl, there is a thick, light beige batter with lots of small red berry pieces mixed throughout. The batter has a smooth but slightly lumpy texture, and it looks creamy and sticky. There is a silver spoon resting inside the bowl, partly covered with the batter. The white bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, everyday ingredients is all you need to make these muffins truly shine. Each one plays an essential role in developing the flavor, texture, and color of this Raspberry Muffins Recipe, ensuring you get moist, tender muffins packed with vibrant fruit.

1 ½ cups all purpose flour: The foundation for soft and fluffy muffins that hold their shape well.
1 tsp baking powder: A leavening agent that helps your muffins rise and become wonderfully light.
½ tsp salt: Balances sweetness while enhancing overall flavor depth.
⅔ cup white granulated sugar: Adds just the right touch of sweetness to complement the raspberries.
1 large egg: Binds ingredients together and adds richness.
½ cup vegetable oil: Keeps the muffins moist without weighing them down.
⅓ cup milk: Provides moisture and softens the batter.
1 tsp vanilla extract: Elevates flavor with a warm, fragrant note.
⅓ cup sour cream (or regular yogurt): Adds tenderness and a subtle tang for extra moistness.
1 ⅓ cup raspberries (fresh or frozen berries): The star of the show—bursting with vibrant, juicy flavor in every bite.

How to Make Raspberry Muffins Recipe

Step 1: Preheat and Prepare Your Muffin Tin

Start by heating your oven to 375°F. Line your muffin tin with paper cupcake liners or lightly spray each cup with cooking spray to prevent sticking. This step guarantees your muffins come out easily without a crumbly mess, making cleanup a breeze.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together 1 ½ cups all purpose flour, 1 tsp baking powder, and ½ tsp salt. Mixing these components first ensures your muffins rise evenly and have a perfect texture without any uneven pockets of leavening agents.

Step 3: Mix Wet Ingredients

In a large bowl, blend the ⅔ cup granulated sugar, 1 egg, ½ cup vegetable oil, ⅓ cup milk, and 1 tsp vanilla extract. This flavorful mixture binds the dry ingredients while adding moisture, ensuring a tender crumb that isn’t dry or dense.

Step 4: Combine Dry and Wet Mixtures

Gently stir the dry ingredients into the wet ingredients, mixing until just combined. It’s important not to overmix here; a few lumps are totally fine. Overmixing will develop gluten and result in tougher muffins, which we definitely want to avoid!

Step 5: Add Sour Cream and Fold in Raspberries

Next, fold in ⅓ cup sour cream (or regular yogurt) until just combined, which adds extra moisture and tenderness. Finally, gently fold in the raspberries, being careful not to break them up too much to avoid streaking the batter with color.

Step 6: Portion Batter and Bake

Divide the batter evenly among your muffin cups, using about ¼ cup of batter per muffin. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. This timing ensures your muffins are perfectly cooked through without drying out.

Step 7: Cool Before Enjoying

Let the muffins cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely. Allowing them to cool prevents sogginess and helps set their soft crumb so they slice or bite perfectly every time.

How to Serve Raspberry Muffins Recipe

A stack of three muffins is shown, each with a golden-yellow base visible through white paper liners and topped with a pale, creamy layer speckled with bright red fruit pieces. The muffins are arranged vertically on a white marbled surface, with the top muffin showing a bumpy texture and more fruit on its surface. Around the muffins, there are a few scattered pieces of red fruit, and the background is softly blurred, featuring a light pink cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are so delicious on their own, but a light dusting of powdered sugar or a dollop of whipped cream can take them to another level of afternoon tea or brunch-worthy charm. Fresh raspberries on top add a beautiful pop of color and fresh tartness.

Side Dishes

Pair your Raspberry Muffins Recipe with a cup of freshly brewed coffee or a glass of chilled milk for a classic pairing. For a heartier breakfast, consider serving them alongside scrambled eggs or a creamy yogurt parfait for a balance of sweet and savory flavors.

Creative Ways to Present

For a fun twist, slice the muffins in half and spread cream cheese or nut butter between the halves to create a mini muffin sandwich. You can also crumble them over your morning oatmeal or smoothie bowl for a fruity, crumbly topping that adds texture and flavor.

Make Ahead and Storage

Storing Leftovers

If you have leftover muffins, keep them fresh in an airtight container at room temperature for up to two days. After that, they may begin to dry out, so consuming them sooner is best for optimal flavor and texture.

Freezing

This Raspberry Muffins Recipe freezes beautifully. Wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag or container. They will keep for up to three months and make for a perfect grab-and-go treat when you need a quick breakfast or snack.

Reheating

To enjoy frozen muffins, thaw them at room temperature or gently warm in the microwave for about 20 seconds. You can also reheat them in a 350°F oven for 5–7 minutes to bring back their fresh-baked softness and that irresistible muffin aroma.

FAQs

Can I use frozen raspberries for this Raspberry Muffins Recipe?

Yes! Frozen raspberries work wonderfully and can be folded in directly without thawing. Just be gentle so they don’t bleed too much color into the batter.

Is it possible to make this recipe dairy-free?

Absolutely. Use a plant-based yogurt or sour cream substitute and replace the milk with almond, oat, or soy milk to make the muffins dairy-free without compromising taste.

How can I tell when the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, they are ready. If there’s wet batter, give them a few more minutes and check again.

Can I add other fruits to this Raspberry Muffins Recipe?

Definitely! Blueberries, blackberries, or chopped strawberries are great alternatives or additions. Just be sure to adjust quantities so the batter isn’t too wet.

What’s the best way to prevent muffins from sticking to the pan?

Using paper liners is easiest, but if skipping liners, be sure to coat your muffin tin very well with nonstick spray or lightly grease and dust it with flour for best results.

Final Thoughts

I can’t recommend this Raspberry Muffins Recipe enough if you want an easy, refreshing baked treat that feels like a warm hug in every bite. With its simple ingredients and straightforward steps, it’s a recipe you’ll find yourself returning to, whether for weekday breakfasts or weekend gatherings. Go ahead, treat yourself—you deserve these delicious raspberry muffins in your life!