Raspberry Muffins

4.50 from 4 votes

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

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: Vegetarian

Servings: 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.

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.