Homemade Raspberry Muffins Recipe

If you’re craving a breakfast treat that’s soft, moist, and bursting with the sweet-tart flavor of raspberries, then this homemade raspberry muffins recipe is your new go-to. Perfect for weekend baking or weekday snacks, these muffins are easy to make, require no fancy equipment, and deliver that cozy, bakery-quality taste right from your own oven.

Whether you use fresh or frozen berries, these muffins stay light, fluffy, and delicious. Plus, you can customize them with a streusel topping for added crunch or make them healthier with a few simple swaps. Before diving into the steps, it’s important to understand why measuring ingredients precisely is crucial in baking. Inaccurate flour measurement, for instance, can lead to dense muffins. Learn more about how to measure flour the right way to avoid this common mistake.

If you’re unsure about baking with frozen fruit, don’t worry—raspberries are one of the most forgiving berries. In fact, using frozen raspberries can often prevent overmixing and breaking the delicate fruit. For more insight, check out these tips for baking with frozen fruit to keep your batter perfect.

Why Make Muffins at Home?

Homemade muffins come with several advantages:

• You can choose high-quality ingredients.
• You control sugar, fat, and add-ins.
• They’re more cost-effective than bakery versions.
• Customization is endless—add lemon, chocolate chips, oats, or nuts.

Ingredients Overview

These muffins get their soft, cake-like crumb from a blend of butter and oil, while lemon zest brightens the entire flavor profile. Here’s what you’ll need:

For the Muffins:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp kosher salt
• ¾ cup milk
• 2 large eggs
• 5 tbsp vegetable oil
• 3 tbsp melted unsalted butter
• 2 tsp vanilla extract
• Zest of 1 lemon
• 1½ cups fresh or frozen raspberries

Optional Streusel Topping:

• ¼ cup flour
• ¼ cup sugar
• Pinch of salt
• 2 tbsp cold butter

Tools You’ll Need

To get started, gather these basic baking tools:

• Muffin tin (12-cup standard)
• Paper liners or nonstick spray
• Two mixing bowls (wet and dry)
• Whisk or fork
• Measuring cups/spoons (or kitchen scale)
• Toothpick for doneness test

Step-by-Step Instructions

1. Prep the Oven and Muffin Tin

• Preheat oven to 400°F (200°C).
• Line a muffin tin with paper liners or grease each well.

2. Make the Streusel Topping (Optional)

• In a small bowl, combine flour, sugar, and salt.
• Cut in cold butter using a fork or try this streusel method for a crumbly texture.
• Set aside in the fridge.

3. Mix Dry Ingredients

• In a large bowl, whisk together flour, sugar, baking powder, and salt.

4. Mix Wet Ingredients

• In another bowl, whisk milk, eggs, oil, melted butter, vanilla, and lemon zest.

5. Combine and Fold

• Slowly fold wet into dry ingredients. Do not overmix.
• Gently fold in raspberries with a spatula.

6. Fill the Muffin Tin

• Divide batter evenly into the 12 muffin cups.
• Sprinkle each with streusel topping (if using).

7. Bake and Cool

• Bake for 18–20 minutes, or until a toothpick comes out clean.
• Let muffins cool in the tin for 10 minutes before transferring to a wire rack.

Tips for Success

• Avoid overmixing: Stir until ingredients are just combined.
• Use room temperature ingredients for even baking.
• If using frozen berries, do not thaw before folding into the batter.
• Always check doneness using a toothpick.

Texture and Taste

These muffins are:

• Moist and tender on the inside
• Slightly tart from fresh raspberries
• Enhanced by a sweet, crunchy streusel

Flavor Variations

Want to try a twist? Here are some ideas:

• Add white chocolate chips for sweetness
• Swap raspberries for blueberries or blackberries
• Stir in chopped almonds or rolled oats for texture

How to Store and Freeze

Storing

• Keep in an airtight container at room temperature for up to 3 days.
• Store in the fridge to extend freshness to 5 days.

Freezing

• Freeze muffins on a tray until solid.
• Transfer to a freezer-safe bag and store for up to 2 months.
• Reheat in the microwave or oven for best results.

Nutrition and Substitutions

Each muffin (with streusel) has approximately:

• 280 calories
• 12g fat
• 40g carbohydrates
• 4g protein

Want to make it healthier?

• Swap half the flour with whole wheat flour.
• Use coconut oil instead of vegetable oil.
• Reduce sugar by 25% for less sweetness.
• Make it dairy-free with almond milk and vegan butter.

FAQs

What makes muffins moist and fluffy?

The combination of oil and butter ensures a tender crumb. Don’t skip the eggs and avoid overmixing.

Can I use frozen raspberries?

Yes, use them straight from the freezer. No need to thaw.

How do I prevent the berries from sinking?

Toss berries in a little flour before folding into the batter.

What does it mean to “cut in butter”?

It means mixing cold butter into flour using a fork or pastry cutter until the mixture resembles crumbs.

Can I make these gluten-free or vegan?

Yes! Use a 1:1 gluten-free flour mix and flax eggs or plant-based yogurt for vegan adjustments.

How long do homemade muffins last?

Up to 3 days at room temp or 2 months in the freezer.

Final Thoughts

This homemade raspberry muffins recipe is perfect for beginners and seasoned bakers alike. It’s simple, customizable, and always delicious. Whether you’re baking for a weekend brunch or meal prepping for the week, this muffin delivers fresh flavor in every bite.

Ready to bake? Preheat that oven—your kitchen is about to smell amazing.

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