These raspberry muffins are super fluffy, moist, and bursting with fresh raspberries underneath perfect golden tops. They’re an easy treat, especially in the summer, perfect for smothering with butter at breakfast or brunch!
I love topping these muffins with the honey whipped cream from my blueberry crêpe recipe. They’re seriously irresistible.
Every time I make raspberry muffins, I think of when I witnessed extreme couponing in the wild. A lady in front of me arrived at the register with hundreds of coupons and walked out without paying a dime. In fact, she left with her groceries and 7 CENTS!! Me, on the other hand? I waited 25 minutes and paid $12 for raspberries. womp womp! But these moist, bakery-style raspberry muffins were more than worth it. Made with fresh or frozen raspberries, yogurt, and brown sugar, they’ve been a favorite treat (and core memory) ever since.
What Makes These the Best Raspberry Muffins (Ever)
- Ready in under an hour. I’ll show you how to make tender, fluffy raspberry muffins with puffy tops that look like the ones you get from the bakery. Only better, because these babies are made at home in about 30 minutes. 🙂
- Easy pantry ingredients. Everything you need to make these muffins is likely already in the pantry, or you’ll find it in the grocery store. This easy muffin recipe uses pantry staples, plus fresh raspberries (or frozen if they’re out of season).
- Freezer-friendly. I’ll often bake two trays of muffins, one to enjoy during the week, and the rest to freeze for later. They’re great for meal prep, especially since you can take them on the go.
- Perfectly fluffy every time. Brown sugar, yogurt, and a combination of baking soda and baking powder for leavening is my secret to super-moist muffins with big, bakery-style tops. The best part is that you can adapt this recipe to just about any fruit, berry, or add-in, like chocolate chips.
Muffins Ingredients
These are some quick notes on the pantry staples you’ll need to make your fresh raspberry muffins from scratch. Scroll down to the recipe card for the printable ingredients list and amounts, followed by a step-by-step recipe overview with photos.
- Dry Ingredients – All-purpose flour, baking soda, baking powder, and salt. I use both types of leavening for the utmost lift in these homemade muffins. Make sure to check the expiration dates on the packages, though, so you know your baking soda and powder are fresh.
- Brown Sugar – I love the deeper, caramelized flavor that comes with brown sugar. Plus, it adds more moisture than granulated sugar. However, if white sugar is all you have, that will work, too!
- Eggs – Bring the eggs to room temperature beforehand.
- Plain Yogurt – For even more moisture and a touch of tang. This can be regular or Greek yogurt. Sour cream is a good substitute. Like the eggs, take the yogurt out of the fridge ahead of time so it comes to room temperature.
- Vanilla – You can play around with flavoring extracts, and go half-and-half with vanilla and almond, or vanilla and lemon, etc., to give these muffins a different flavor profile.
- Raspberries – Fresh or frozen raspberries. If you’re using frozen berries, don’t thaw them first. You can fold them into the batter straight from frozen.
Tips for Bakery-Style Muffins
- Use the spoon and level method. Ideally, measure your flour using a kitchen scale. If you don’t have one, use the spoon and level method. Spoon the flour from the bag and into your measuring cup (don’t scoop directly from the bag, which leads to overmeasuring). Afterward, level off the cup of flour with the back of a knife for a perfect, even cup of flour.
- Toss the raspberries in flour. If you’re concerned about the raspberries sinking to the bottom of the batter, toss them lightly in flour before adding them to the muffin batter.
- Don’t overmix. It’s fine if there are a few small lumps in the batter after stirring in the dry ingredients. Too much mixing results in dense muffins that won’t rise properly in the oven.
- Fully preheat the oven. Baking at a high temperature is the key to bakery-style muffins with wide, puffed tops. A lot of muffin recipes recommend baking at a high temperature first, then lowering the heat while the muffins finish baking. However, I find it isn’t necessary here. As long as you don’t overmix the batter and make sure the oven is nice and hot, your muffins should puff up nicely without having to adjust the baking temperature.
Frequently Asked Questions
Yes, and you can fold them in right from frozen. This way, the berries won’t become mushy or leak too much color into the muffin batter.
This could be due to overmixing or because your leaveners, like baking soda and baking powder, are expired. Check those expiration dates!
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Prep. Preheat oven to 375ºF. Line a muffin pan with paper liners or grease a muffin pan with nonstick cooking spray; set aside.
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Mix the dry ingredients. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Add the brown sugar, mix well, and set aside.
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Combine the wet ingredients. In your mixer’s bowl, beat the eggs until fluffy, about 1 minute. Add yogurt and vanilla; continue to beat until thoroughly combined.
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Add the dry ingredients. Slowly whisk in half of the flour mixture into the yogurt mixture until combined. Whisk in the rest; continue to mix until well incorporated. Gently fold in the raspberries.
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Fill the pan. Divide the batter evenly among the prepared muffin cups.
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Bake. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack before serving.
Serving: 1Muffin | Calories: 157kcal | Carbohydrates: 33g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 152mg | Fiber: 1g | Sugar: 20g | Vitamin A: 40IU | Vitamin C: 2.8mg | Calcium: 79mg | Iron: 1.1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Raspberry Muffins (With Photos)
I swear, I have to hold myself back from eating three of these muffins as soon as they’re out of the oven. They smell amazing! You’ll find out soon enough. Here’s how to make them:
- Prep. First, preheat the oven to 375ºF while you line a muffin pan or grease it with cooking spray.
- Combine the dry ingredients. Meanwhile, whisk the flour, baking powder, baking soda, and salt in a bowl. Mix in the brown sugar.
- Mix the wet ingredients. In a separate bowl, beat the eggs, then add the yogurt and vanilla.
- Mix the batter. Whisk half the dry ingredients into the wet ingredients. Once that’s combined, whisk in the rest, being careful not to overmix. Gently fold in the raspberries.
- Fill the pan and bake. Now, divide the muffin batter evenly between the wells of your prepared pan. Bake at 375ºF for 25-30 minutes, until a toothpick stuck into a muffin comes out clean. Afterward, transfer the muffins to a wire rack to cool.
Try These Add-ins
- Add a streusel topping. Cut cold butter into oats and brown sugar (borrowing the crunchy streusel from my berry streusel coffee cake) and sprinkle the topping over the muffins before they go into the oven.
- Different berries. Swap raspberries with blueberries, chopped strawberries, or blackberries.
- Add chocolate. Make chocolate raspberry muffins and add ½ cup of semi-sweet chocolate chips to the batter. You could also use white chocolate chips, dark chocolate, or mini chips.
- More add-ins. Fold fresh lemon zest or orange zest into the batter, add shredded coconut, or stir in a teaspoon of cinnamon or ginger.
How to Store and Freeze
- On the counter. Store your homemade raspberry muffins in an airtight container at room temperature for 2-3 days.
- Freeze. Freeze these muffins for up to 2 months. Thaw them at room temperature, or you can speed things up by microwaving the individual muffins for 30 seconds.
