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You are here: Home / Recipes / Desserts / Muffins / Raspberry Muffins

Raspberry Muffins

Published April 25, 2019. Last updated September 6, 2020 by Lauren Vavala

Thanks for sharing!

Raspberry Muffins are super moist with a burst of sweetness in every bite. This easy-to-make recipe is ready in just 30 minutes and perfect for breakfast or dessert.

A raspberry muffin partially peeling out of the red paper liner with a white tray of muffins in the background along with a pink cup of tea and 3 loose raspberries all on a white backdrop

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I love a good muffin! Especially when that muffin hangs on the balance of is it breakfast or is it dessert – kinda like the White Chocolate Raspberry Scones recipe that I shared not too long ago. In both cases, I say it’s perfectly fine to eat them for either one. I know I have!

I cut back on the sugar in this recipe (there’s only 5 grams per muffin!) since the fresh raspberries add plenty of sweetness. These muffins get their super moist texture from the addition of half-and-half. I’ve also made them in the past with vanilla flavored coffee creamer for extra vanilla flavor.

It might be hard to believe, but Raspberry Muffins made from scratch are actually quick and simple to make. They are a family favorite for breakfast and make a great snack or dessert!

Why This Recipe Works

  • Fresh raspberries add a sweet burst of flavor in every bite, while the half-and-half contributes to the rich flavor and moistness of these muffins.
  • These Raspberry Muffins can be enjoyed for breakfast or as a sweet treat. They go great with a hot cup of coffee or tea.
  • This recipe is easy to make and ready in just 30 minutes!

How to Make Raspberry Muffins

Prep!

Preheat your oven to 400°F.

Wash the raspberries and leave on a paper towel to dry.  Melt the butter in the microwave for about 20 seconds and let cool slightly.  Line a 12-cup muffin pan with the paper liners, or grease with butter.

Create!

dry flour mixture in a silver bowl over a white backdrop

Combine the flour, sugar, baking powder, and salt in a small bowl.

Wet ingredients whisked together in a silver bowl over a white backdop

Whisk together the egg, melted butter, half-and-half, and vanilla extract in a medium bowl.

Tip: You can swap out the half-and-half for milk or vanilla coffee creamer. Just be aware that the final result may not be exactly the same.

Raspberry Muffin Batter in a silver bowl over a white backdrop

Gradually whisk the dry ingredient into the wet until everything is well combined.

Raspberries in muffin batter in a silver bowl over a white backdrop

Gently fold in the raspberries. It’s okay if some break apart.

Tip: It is recommended to use fresh berries for the best results.

Raspberry Muffin Batter in a 12-cup muffin pan before baking

Fill each well of the muffin pan about 3/4ths of the way full.

Baked Raspberry Muffins in a 12-cup muffin pan

Bake for 20-22 minutes until just golden brown on top and cooked through.

Tip: If using paper liners, let the muffins cool completely before removing them, otherwise they may stick to the paper.

Present!

Raspberry Muffins on an off-white serving tray with a single muffin on a white plate over a white backdrop. There is also a cup of tea in a pink mug, a cream and black striped napkin and 4 loose raspberries scattered.

To serve, stack the muffins onto a pretty serving plate. They go great with a hot cup of coffee or tea.

Enjoy!

Tips and Techniques for the Best Raspberry Muffins

  • It is recommended to fresh berries for the best results.
  • You can swap out the half-and-half for milk or even vanilla coffee creamer. Just be aware that the recipe may not result in the same density or moistness.
  • If using paper liners, let the muffins cool completely before removing them, otherwise they may stick to the paper.
  • Store extra Raspberry Muffins in an air-tight container with a paper towel on top of them. Use within 1-2 days.

FAQ’s

  • Can you freeze Raspberry Muffins? Yes. Allow the muffins to cool completely before freezing. Wrap them tightly individually in plastic wrap or put them in a freezer bag. Use within 2-3 months for best results.

Other Recipes to Try

  • Blueberry Oat Muffins
  • Mixed Berry Puff Pastry Napoleons
  • Mixed Berry Puff Pastry Tart
  • Savory Cheese Puffs with Raspberry Sauce

Love this Raspberry Muffins recipe?  Follow me on Pinterest, Instagram, and Facebook for more!

A white circle plate stacked with raspberry muffins with 4 loose raspberries and a white and cream kitchen towel in the background all on a white backdrop
Print

Raspberry Muffins

Raspberry Muffins are super moist with a burst of sweetness in every bite. This easy-to-make recipe is  perfect for breakfast or dessert.
Course Breakfast, Dessert
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 168kcal
Author Lauren Harris

Ingredients

  • 4 tablespoons unsalted butter * melted, cooled slightly
  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • 2 cups raspberries * rinsed and dried

Instructions

  • Preheat your oven to 400°F.  Line a 12-cup muffin pan with the paper liners, or grease with butter.
  • Melt the butter in the microwave for about 20 seconds and set aside to let it cool slightly.
  • Combine the flour, sugar, baking powder, and salt in a small bowl.
  • Whisk together the egg, melted butter, half-and-half, and vanilla extract in a medium bowl.
  • Gradually whisk the dry ingredient into the wet until everything is well combined. 
  • Gently fold in the raspberries.
  • Fill each well of the muffin pan about 3/4ths of the way full.
  • Bake for 20-22 minutes until just golden brown on top and cooked through.

Notes

Tips and Techniques for the Best Raspberry Muffins

  • It is recommended to fresh berries for the best results.
  • You can swap out the half-and-half for milk or even vanilla coffee creamer. Just be aware that the recipe may not result in the same density or moistness.
  • If using paper liners, let the muffins cool completely before removing them, otherwise they may stick to the paper.
  • Store extra Raspberry Muffins in an air-tight container with a paper towel on top of them. Use within 1-2 days.

FAQ’s

  • Can you freeze Raspberry Muffins? Yes. Allow the muffins to cool completely before freezing. Wrap them tightly individually in plastic wrap or put them in a freezer bag. Use within 2-3 months for best results.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1muffin | Calories: 168kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 63mg | Potassium: 151mg | Fiber: 1g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 5.4mg | Calcium: 61mg | Iron: 1.2mg

This recipe was originally published on August 7, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in April 2019.

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Filed Under: Breakfast, Desserts, Muffins, Recipes

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Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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