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Raspberry Muffins

Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.

  • Prep10 min
  • Cook20 min
  • Total30 min
  • Yield18 muffins
  • Calories134

Ingredients Steps Notes

Raspberry Muffins

Raspberry Muffins are a tender and quick breakfast recipe loaded with juicy red raspberries and topped with an irresistible sugar crumble.

Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.

Raspberry Muffins From Scratch

Made with juicy raspberries and a sweet crumble topping, Raspberry Muffins are the easy grab-and-go snack that’s sure to please.

This muffin recipe is not only tasty, but it’s also easy to make. Basically, if coffee cake and muffins had a baby, this recipe would be it! Pretty tasty, right?

Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.

Ingredients for Raspberry Muffins

Unsalted Butter
Granulated Sugar
Large Egg
Vanilla Extract
All-Purpose Flour
Baking Powder
Kosher Salt
Buttermilk
Raspberries
Light Brown Sugar

I never leave comments,but on this one I had to! I made these the other day. I gave some of them to neighbors. The response to them was amazing. One neighbor said it was the best muffin she’d had in twenty years and would refund me if I made her a batch. I mixed the raspberries in the batter, but about five minutes before it was done I put a raspberry on each muffin. When the were cool I sprinkled powdered sugar on top. These were truly AMAZING !!!
Thanks again

– Colleen N.

Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.

How To Make Raspberry Muffins

1. Preheat the oven to 375 degrees F and line a muffin tin with liners and set aside.
2. In a large mixing bowl or stand mixer, cream together the butter and sugar.
3. Beat in egg and vanilla extract until combined, the mixture will be a bit lumpy, that’s okay.
4. In a large bowl, whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
5. Slowly add buttermilk and dry ingredients to the wet ingredients, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
6. In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in the raspberries.
7. Add about 1/4 cup of batter to each muffin cup.
8. Load up the tops of the muffins with remaining raspberries.
9. In a mixing bowl, beat crumble ingredients until it looks like, well… a crumble. Sprinkle the crumble on the tops of the muffins.
10. Reduce oven heat to 350 degrees F and bake muffins for 18 to 20 minutes. A toothpick inserted into the center should come clean aside from potential raspberry juice.

Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.

How to Make Buttermilk Substitute:

1. Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or 4 cup measuring cup.

2. Use a small fresh lemon or white vinegar. Stir in 1 tablespoon of lemon juice OR vinegar into the bowl with the milk and whisk to combine. Viola! You have buttermilk!

Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.

How To Freeze Raspberry Muffins

I recommend baking them, allowing them to cool completely then wrap each muffin in plastic wrap and place in a freezer bag and freeze for up to 3 months.

When you are ready to consume, remove them from the freezer and allow to thaw at room temperature.

Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.

More Delicious Muffin Recipes

Steps

  1. Preheat over to 375°F and line a muffin pan with liners and set aside.

  2. In a large mixing bowl or stand mixer, cream together the butter and sugar.

  3. Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that's okay.

  4. Whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.

  5. Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.

  6. In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half OR ALL of the raspberries. See notes.

  7. Add about 1/4 cup of batter to each muffin liner.

  8. Load up the tops of the muffins with remaining raspberries.

  9. In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble. Sprinkle the crumble on the tops of the muffins.

  10. Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.

Notes

  1. Buttermilk Substitute: Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or measuring cup. Stir in 1 tablespoon of lemon juice OR vinegar into the bowl with the milk and whisk to combine.
  2. You can either mix half of the raspberries into the batter and add half to the top, which will result in flatter muffins. Or you can mix all of them into the batter which will yield dome topped muffins.
  3. Fresh or frozen raspberries may be used in this recipe. But both should be tossed in a tablespoon of flour to help them from sinking to the bottom of the muffins
  4. How To Freeze: After baking, allow them to cool completely then wrap each muffin in plastic wrap and place in a freezer bag and freeze for up to 3 months. When you're ready to eat them, remove from the freezer and allow them to thaw at room temperature.

Nutrition

  • Calories134
  • Carbs22g
  • Protein1g
  • Fat4g
  • Saturated fat2g
  • Sugar11g
  • Sodium77mg

Estimates per serving, when a serving size is listed.

Vegetarian Breakfast

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