Try these sweet and tender raspberry muffins the next time you need a quick breakfast on the go.
They’re soft, moist, and fully loaded with fruity flavor.
These babies have just the right amount of sweetness enveloped in a moist, buttery sponge.
Better yet, they’re super simple to make and require just a few staple ingredients.
So what are you waiting for? These scrumptious raspberry muffins are just around the corner.
Easy Raspberry Muffins Recipe
Soft and fluffy muffins are a guaranteed hit.
And these are no exceptions! They’re chock-full of fresh raspberries and have the most delightful texture.
Enjoy them for a quick breakfast, a sweet afternoon snack, or an easy, on-the-go pick-me-up.
No matter when you indulge, they’re delicious.
Ingredients
As promised, this recipe is straightforward and calls for pretty basic ingredients. In fact, you don’t even need fresh fruit!
- All-Purpose Flour – Muffins are light, but kind of dense. So all-purpose flour is perfect. That means you don’t need to spend money on cake flour for a lighter crumb.
- Baking Powder – To help the muffins rise.
- Shortening – Shortening has a higher fat content than butter, resulting in crumbly and flakey muffins. If you think you’ll miss that butter taste, feel free to add butter extract or butter-flavored shortening.
- Sugar – White sugar is ideal for sweetness and to give the top a lightly crisp edge. But feel free to use half white and half brown for a deeper flavor.
- Eggs – Use large, fresh eggs. And be sure they’re at room temperature before you start.
- Milk – Use any milk you like – whole, skim, or even plant-based milk will work. That said, whole milk will give you the best, richest taste.
- Vanilla Extract – I like vanilla paste for the lovely flecks, but extract is just as good in terms of taste. Avoid essence!
- Raspberries – Fresh or frozen will do, though fresh is best! You can’t beat the juicy flavor of fresh berries.
How to Make Raspberry Muffins
You’ll find detailed ingredients and instructions below. But for now, let’s cover the highlights:
1. Preheat the oven and prepare the muffin tins.
Preheat the oven to 375º degrees Fahrenheit (190°C) and line a muffin tin with paper or silicone liners.
If you don’t have any liners, lightly grease the tin with cooking spray.
2. Make the batter.
Cream the shortening with the sugar using an electric or stand mixer until it’s light and fluffy.
Then, add the eggs one at a time, beating well between each addition.
Now, slowly mix the flour into the batter, alternating with the milk and vanilla. I usually do about 1/3 of each, mixing by hand with a spatula between additions.
Start with the milk so you end with the flour. But before adding the last part, gently toss the raspberries in the flour.
Then, fold that into the batter very gently.
3. Fill the liners, add the extra sugar, and bake.
Fill each muffin liner about 2/3 full. Then, sprinkle about 1/2 teaspoon of extra sugar over the top.
This’ll give the muffins a delightful crunch when they’re done baking. It’s a simple touch that makes them extra scrumptious.
Bake for about 20-25 minutes.
4. Cool, serve, and enjoy!
Test doneness by pressing lightly in the center of a muffin. It should spring right back.
Or insert a toothpick into the middle. If it comes out clean, the muffins are ready.
Take them out of the oven and let them cool slightly in the tray. Then transfer them to a wire rack and leave them to cool completely.
Recipe Tips and Variations
Here’s a few simple tips and tricks to ensure the best muffins ever. And I’ve even got a few variations you’ll want to try.
- Don’t thaw the berries when using frozen. Instead, just toss them right into the batter. If you thaw them first, they’ll be too juicy, and the batter will streak (not that that’s a bad thing!).
- Measure the flour correctly. If you scoop flour right into the cup, you’ll pack it in and get too much (and get dry muffins). Instead, spoon the flour into the cup and level the top with the back of a knife.
- Let the muffins cool for 10 minutes before removing them from the tin. They’ll keep cooking during this time, so if you pull them right out, they might shrink.
- Use other berries. Try blueberries, strawberries, blackberries, or even cherries. Not sure which to pick? Split the batter in half and make two types!
- Add a simple glaze. Combine powdered sugar and lemon juice or milk until its a glaze consistency. Then, spoon it on top of the cooled muffins.
- Top them with streusel. Blend equal parts sugar, cold butter, and flour between your fingers until it’s a crumbly dough.
- Add dark chocolate for more decadence. I like chopped chocolate bars, but chips work well too. And feel free to use any chocolate you like – I just adore the contrast of dark with sweet-tart raspberries.
How to Store
I doubt you’ll have many leftovers here, but if you do, they’re super easy to store.
- Make sure they’re completely cooled.
- Pop them in an airtight container.
- Keep at room temp for up to three days.
Or keep them around for longer and freeze them:
- Place the cold muffins on a tray or baking sheet and freeze (uncovered) until solid.
- Pop them in a freezer-safe bag or box, and freeze them for up to three months.
When you’re ready to snack, take out as many as you need and microwave for 10-15 seconds. Or just leave them to thaw at room temp.
More Muffin Recipes You’ll Love
Zucchini Chocolate Chip Muffins
Strawberry Banana Muffins
Banana Nut Muffins
Chocolate Chip Oatmeal Muffins
Apple Strudel Muffins
Easy Raspberry Muffins Recipe
12
servings15
minutes20
minutesTry these sweet and tender raspberry muffins the next time you need a quick breakfast on the go. They’re soft, moist, and fully loaded with fruity flavor.
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
6 -8 teaspoons sugar, for the top
Instructions
- Preheat the oven to 375º degrees Fahrenheit (190°C) and line two six-hole muffin tins with liners (or grease with cooking spray).
- In a large bowl with an electric mixer, beat the shortening with the sugar until it’s light and fluffy.
- Add eggs one at a time, and mix well between each addition.
- In a separate bowl, stir the flour and baking powder.
- Then, add the flour to the batter, alternating with the milk and vanilla. Do this in 1/3 additions, starting with the milk. Stir with a spatula by hand to incorporate.
- Before the last addition of flour goes in, gently toss the berries in the flour. Then, carefully stir them into the batter.
- Fill the muffin cups about two-thirds full and sprinkle 1/2 teaspoon of sugar over each.
- Bake for 20-25 minutes or until the center of the muffins spring back when lightly touched.
- Cool for 10 minutes in the tray before transferring the muffins to a wire rack to cool completely.
- Enjoy!
