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!
Ingredients needed:
- all purpose flour
- light brown sugar
- baking powder, baking soda and salt
- eggs
- canola or vegetable oil
- buttermilk
- 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
Raspberry Muffins
Ingredients
- 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
Instructions
- 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!
Nutrition
