Here’s an easy recipe for Raspberry Muffins using plenty of sweet, fresh raspberries.
RecipeBoy Brooks made this recipe way back in 2012 when he was just 11 years old. You can see a couple of photos from his original post underneath the recipe below. Brooks has always been a raspberry lover. He has shared recipes for raspberry gooey butter cake, raspberry shortbread bars, raspberry popsicles and raspberry buckle.
We loved these raspberry muffins so much that we had to make them again and update the photos. They are sweet and wonderful with loads of fresh raspberries baked into them. I think you’re going to love them!
- all purpose flour
- light brown sugar
- baking powder, baking soda and salt
- canola or vegetable oil
- sour cream
- vanilla extract
- fresh raspberries
- white sugar
How to make Raspberry Muffins:
The complete, printable recipe is at the end of this post.
These raspberry muffins are some of the best we’ve ever had. The batter is pretty delicious, so don’t sample it too much or you may go overboard before they’re even baked!
This recipe makes 12 muffins. They’re best eaten within a couple of days. If you would like to double the recipe, that’s fine too. Muffins freeze well. Just put them in a large freezer zip baggie. Freeze for up to three months. Take a muffin out to thaw when the mood for a muffin strikes! Enjoy!
The Best Muffin Recipes:
- Orange Ricotta Muffins
- Monkey Bread Muffins
- Chocolate Coffee Toffee Crunch Muffins
- Glazed Lemon Muffins
- Banana Crumb Muffins
- 1¾ cups all purpose flour
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup vegetable or canola oil
- ¾ cup buttermilk (lowfat is okay)
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1¾ cups halved fresh raspberries, divided (about 1 pint)
- 2 tablespoons granulated white sugar
- Preheat the oven to 375°F. Spray a 12-cup muffin tin with nonstick spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the eggs, oil, buttermilk, sour cream and vanilla. Add to the dry ingredients, stirring just until moistened. Gently stir in 1½ cups raspberries.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Add the remaining ¼ cup halved raspberries to the tops of the batter. Sprinkle sugar on top of each. Bake 20 to 25 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean. Serve warm!
Monday 21st of October 2019
I just saw this recipe and am SO excited to make these delicious muffins! Yum! Yum!
Tuesday 7th of August 2012
These muffins look amazing! I have a huge bowl of raspberries I just picked (I guess I'm obsessed, too!) and I can't wait to make these! Thanks for sharing! CHOW!
Shari @ The Daily Dish
Tuesday 31st of July 2012
These look fantastic! Thanks for sharing. :)
Carla @ Carla's Confections
Sunday 29th of July 2012
Mmmm the raspberries really make this!! They look awesome!!
Saturday 28th of July 2012
Hi Brooks, this is M & T (Dara's kids). We like all of your favorite foods, too - sushi, Nutella, Shirley Temples. We eat lots of Yoplait yogurts too. We really like the posts on your blog. The raspberry muffins look really good.