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Raspberry Muffins Recipe

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4.3 from 11 reviews

These moist and fluffy Raspberry Muffins are a delightful treat perfect for breakfast or a snack. Made with fresh or frozen raspberries and a tender crumb enhanced by sour cream, these muffins balance sweetness and tang perfectly. Easy to prepare and bake in just over 30 minutes, they are sure to become a favorite in your family’s repertoire.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 1 ½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 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)

Fruit

  • 1 ⅓ cup raspberries (fresh or frozen berries)

Instructions

  1. Preheat the Oven and Prepare Pan: Heat oven to 375°F. Line a muffin tin with paper cupcake liners or spray each muffin cup with cooking spray to prevent sticking, then set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all purpose flour, 1 tsp baking powder, and ½ tsp salt ensuring they are evenly combined.
  3. Combine Wet Ingredients: In a large bowl, mix ⅔ cup granulated sugar, 1 large egg, ½ cup vegetable oil, ⅓ cup milk, and 1 tsp vanilla extract until smooth.
  4. Incorporate Dry into Wet: Add the dry ingredients to the wet ingredients. Stir gently until just combined; avoid overmixing to keep muffins tender. Then fold in ⅓ cup sour cream and mix just until blended.
  5. Add Raspberries: Carefully fold in 1 ⅓ cup raspberries to avoid breaking them and to evenly distribute throughout the batter.
  6. Fill Muffin Cups and Bake: Divide batter evenly into the muffin tin, about ¼ cup per muffin cup. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before storing or serving.

Notes

  • For best raspberry distribution, toss frozen berries in a little flour before folding into batter.
  • Do not overmix batter to ensure light, fluffy muffins.
  • Sour cream can be substituted with regular plain yogurt without compromising moistness.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • To make muffins dairy-free, use a non-dairy yogurt and milk alternative.

Find it online: https://cheftinaskitchen.com/raspberry-muffins-recipe/