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.
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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!
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.
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.
Gradually whisk the dry ingredient into the wet until everything is well combined.
Gently fold in the raspberries. It’s okay if some break apart.
Tip: It is recommended to use fresh berries for the best results.
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.
Tip: If using paper liners, let the muffins cool completely before removing them, otherwise they may stick to the paper.
Present!
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
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Raspberry Muffins
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.
Nutrition
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.
