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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
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4.34 from 3 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: Vegetarian
Servings: 12 muffins
Calories: 168kcal



  • 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.



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.


  • 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.


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