Easy Raspberry Muffins Recipe
Raspberry muffins are a delightful treat that balances the tartness of fresh raspberries with the sweetness of a moist, fluffy muffin. These muffins are perfect for breakfast, a snack, or a light dessert. The bright, tangy flavor of raspberries combined with a tender crumb makes these muffins irresistible and perfect for any time of day. Whether you’re baking for a crowd or enjoying a batch yourself, raspberry muffins are sure to brighten up your day.
You can look forward to a warm, soft muffin filled with bursts of fresh raspberries in every bite. The sweetness from the muffin dough and the tartness from the raspberries make for a balanced and satisfying treat. Enjoy them fresh out of the oven with a cup of coffee or tea!
This recipe is simple to make and only requires a few ingredients you likely already have in your pantry. The bright, fruity flavor of raspberries pairs beautifully with the soft, slightly sweet muffin base, creating a treat that’s light, flavorful, and fun to make.
Tools to Use
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Paper liners or non-stick spray
- Rubber spatula
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk (or regular milk)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
- Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula, stirring until just combined. Be careful not to overmix to avoid dense muffins.
- Add Raspberries
- Gently fold in the raspberries, making sure to coat them lightly with flour to prevent them from sinking to the bottom of the muffins.
- Fill Muffin Tin
- Spoon the batter into the muffin tin, filling each cup about 2/3 of the way full.
- Bake
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
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Easy Raspberry Muffins Recipe
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Paper liners or non-stick spray
- Rubber spatula
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk or regular milk
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries or frozen, thawed and drained
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
- Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula, stirring until just combined. Be careful not to overmix to avoid dense muffins.
- Add Raspberries
- Gently fold in the raspberries, making sure to coat them lightly with flour to prevent them from sinking to the bottom of the muffins.
- Fill Muffin Tin
- Spoon the batter into the muffin tin, filling each cup about 2/3 of the way full.
- Bake
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips for Cooking
- Gentle Mixing: Be careful not to overmix the batter, as this can lead to tough muffins. Mix just until the ingredients are combined.
- Frozen Raspberries: If using frozen raspberries, make sure they are well-drained to avoid excess moisture in the batter. You can also use them frozen directly in the batter.
- Even Distribution: Lightly coat the raspberries with a little flour before folding them into the batter to prevent them from sinking to the bottom.
- Add a Topping: Sprinkle the tops of the muffins with sugar before baking for a crunchy, sweet topping.
Why You Should Try This Recipe
Raspberry muffins are a great way to enjoy the vibrant flavor of raspberries in a comforting, easy-to-make treat. The balance of sweetness and tartness, combined with the fluffy texture, makes these muffins a satisfying snack or breakfast option. Whether you’re a raspberry fan or just looking for a delicious muffin recipe, these raspberry muffins are a must-try!
Raspberry muffins are the perfect addition to your baking routine. With their fruity flavor and soft, fluffy texture, they make for a delicious snack or a light breakfast. Make a batch today and treat yourself to the delightful taste of fresh raspberries in every bite!
