These homemade raspberry muffins are always a hit whenever I make them. Whether you’re enjoying them for breakfast or as an afternoon snack, you’re going to want to make extra as these disappear fast! They have a hint of lemon, raspberries throughout, and are so soft and fluffy. These muffins are super easy to make from scratch; you don’t even have to break out the mixer!
If you’re in the mood to batch-make muffins to freeze for later, you need to try my Blueberry Muffins and Banana Chocolate Chip Muffins as well. There’s truly nothing better than starting the morning with one of these muffins and a cup of hot coffee.
What You Need to Make this Recipe
Raspberries — I prefer using fresh raspberries whenever possible, but frozen is a great alternative if they’re not in season.
Vegetable oil — the secret to a soft, tender, and moist muffin is using vegetable oil. I use two types of fats for this recipe, butter to provide flavor and oil to keep them moist. The results won’t be the same if you go with just one or the other.
Unsalted butter — no one wants a salty muffin! Make sure you are using unsalted butter. This recipe also requires cold butter (for the best streusel!) and melted butter. Be sure you melt the butter ahead of time so it has a chance to cool, or you risk cooking the eggs a bit when they are combined.
HOW TO MAKE RASPBERRY MUFFINS
1. In a large bowl, whisk together all the dry ingredients.
2. In a separate bowl, combine the wet ingredients.
3. Zest the lemon into the wet ingredients and mix to combine.
4. Fold the egg mixture into the flour mixture, stirring just until combined.
5. Fold in the raspberries. Avoid over mixing the raspberries as they might end up breaking in your mixture.
6. Add the muffin batter to a lined muffin tin.
7. Make the streusel topping by whisking together the flour, sugar, and salt before cutting in the butter. The mixture should be crumbly and not smooth.
8. Top the muffins with the streusel and bake for 18 to 20 minutes or until golden brown on top.
PRO TIPS FOR MAKING THIS RECIPE
- To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
- I recommend using real vanilla extract over artificial vanilla extract.
- If you are using frozen raspberries in place of fresh, there is no need to thaw them.
- These muffins are right on the cusp of cupcakes. They’re super tender and cake-like. If you want to make them into cupcakes, skip the streusel and try crowning them with some of my Italian Buttercream and flavor it with some strained raspberry reduction for a fantastic treat!
- Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your raspberry muffins cool for at least 10 minutes before removing them from the tin.
- Store in an airtight container after cooling for up to 3 days.
FREQUENTLY ASKED QUESTIONS
What does it mean to “cut” in the butter?
Cutting in butter means incorporating cold butter into the dry ingredients. This way, the butter is coated with flour while staying in small pieces throughout the mixture. You can use a pastry blender, forks, or your fingers to break up the butter. Aim for a crumbly mixture as the butter shouldn’t blend into the flour. If the butter isn’t cold and is fully incorporated, the streusel will spread out and flatten when baked.
Can I change the berry?
Feel free to change things up by swapping in blueberries, blackberries, or diced strawberries. Alternatively, you can split the batter and add raspberries to one half of the batter and a different berry to the other.
How do I freeze these?
Freeze them on a tray until fully frozen, then transfer to a freezer bag, press the air out, and store for up to two months. When you’re ready to enjoy them, you can thaw overnight in the fridge and warm up in the microwave or defrost in the microwave.
If you love this recipe try these out!
If you’ve tried these Raspberry Muffins, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Raspberry Muffins
Video
Ingredients
Streusel:
- ¼ all-purpose flour (30g)
- ¼ cup granulated sugar (50g)
- pinch of salt
- 2 Tbsp cold butter diced
Muffins:
- 2 cups all-purpose flour (240g)
- 1 cup granulated sugar (200g)
- 2 tsp baking powder
- ½ tsp kosher salt
- ¾ cup milk (180mL)
- 2 large eggs
- 5 Tbsp vegetable oil (75mL)
- 3 Tbsp melted butter (45mL)
- 2 tsp vanilla extract
- Zest of 1 lemon
- 1½ cups fresh raspberries
Instructions
- Preheat the oven to 400F. Butter or spray a 12-cup muffin pan or line with paper liners.
For the streusel:
- In a small bowl, whisk together flour, sugar, and salt. Add the butter and cut it in with a pastry blender or your fingers until the mixture is very crumbly.
For the muffins:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, oil, melted butter, vanilla, and lemon zest. Fold the egg mixture into the flour mixture, stirring just until combined. Fold in the raspberries.
- Divide the batter among the muffin cups. Sprinkle the streusel over the muffins.
- Bake for 18 to 20 minutes or until golden brown on top and a wooden pick inserted in the center comes out clean. Let cool for a few minutes in the pan before removing.
Notes
- To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
- I recommend using real vanilla extract over artificial vanilla extract.
- If you are using frozen raspberries in place of fresh, there is no need to thaw them.
- These muffins are right on the cusp of cupcakes. They’re super tender and cake-like. If you want to make them into cupcakes, skip the streusel and try crowning them with some of my Italian Buttercream and flavor it with some strained raspberry reduction for a fantastic treat!
- I modified my Lemon Blueberry Cake to make this muffin recipe, definitely check it out if you’re a cake lover!
- Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your raspberry muffins cool for at least 10 minutes before removing them from the tin.
- Store in an airtight container after cooling for up to 3 days.
Nutrition
Beth says
I used frozen berries from our bushes. These turned out well and are scrumptious! I’ll definitely make them again.
Roselyn Ludwig says
These are so so good! Better than anything I’ve had from a bakery, even. I did decrease the sugar by 1/4 cup, as I don’t like my muffins too sweet, and they were just perfect — soft, fluffy, and flavorful! I’ve now made them twice, first time with raspberries and second time with mixed berries. Oh, and if using a jumbo muffin tin, increase the baking time by 10 minutes!
Lauren B Gerstmann says
These were easy to make, and absolutely delicious. I made them gluten-free by substituting Bob’s Red Mill 1:1 (by weight) with no drop-off in flavor or texture. The texture is moist, almost silky, and the fresh raspberries plus the lemon rind (I used a meyer lemon – yum) added a wonderful brightness.
One technical note, the serving widget only alters some of the measurements. I initially planned to halve the recipe, so changed the servings from 12 to 6. The widget changed the cup/tspn/Tbspn measurements, but not the weighted measurements or the amount of lemon zest. Fortunately I caught that, and just ended up making the 12 muffins (which made our neighbors very happy 😉 ), but anyone cooking by weight should be aware.
Adiba Aruzia Faizi says
Made them as per the recipe and turned out great. Can I substitute with cake flour next time?
Rose says
I decreased the sugar to 3/4 cup and went a little heavy on the lemon zest by using a very large one. Otherwise I made the recipe as is and THEY WERE SO GOOD! Moist and fluffy and fantastic flavor, just right on the sweetness — better than anything I’ve had from a bakery.
Also, side note for future bakers — if using a jumbo-size muffin tin, increase the baking time by 10 minutes.
Fin and Feather Inn says
I own a Bed and Breakfast and am always looking for great new breakfast items. This hit the mark: delicious, versatile (used both blueberries and raspberries), easy, freezes well, enjoyed by ALL! Thank you.
Pat says
These raspberry muffins are truly outstanding! They’re going to the top of my Greatest Hits list. One question I have is my streusel topping disappeared into the muffins. I reread the directions in and saw the information about how to keep it from doing that, but when I was mixing the streusel it didn’t seem like I had enough butter to make big crumbs. Should I have used more?
Christine Dodd says
Lovely flavour muffins, I omitted the topping but will eat muffin with ice cream as a dessert, thank you for the recipe
Helen McLean says
This is the easiest, best recipe for muffins I’ve ever made. So far I’ve made raspberry and peach…I’d like to try blackberry, cherry, whatever! Such a good recipe, thankyou so much!
Elizabeth Gawel says
I made these yesterday and they were delicious. The only change that I would make is it to lower the baking temperature, as I found that the muffins were a little burnt on the bottoms and around some of the edges after baking for the suggested minimum time of 18 minutes. Otherwise they turned out great!