Raspberry Muffins

Muffins are fun to bake and fun to eat! A few of my favorite muffin recipes include: blueberry, strawberry, pumpkin chocolate chip, and zucchini.

I also love these Raspberry Muffins, especially during the summer months when our garden is overflowing with fresh raspberries.

The muffins are easy to mix up at home and are just as good (if not better) than any muffin you can get at a bakery. The muffins are soft, tender, buttery, and filled with juicy tart raspberries. To make the muffins extra special, I finish them with a sweet streusel topping.

Enjoy the raspberry muffins for breakfast, brunch, or a sweet snack! Kids and adults love these muffins, they are such a treat!

Muffin Ingredients

• Flour– use all-purpose flour, I prefer unbleached.
• Baking powder– check the date to make sure it is fresh!
• Salt– to balance out the sweetness and to enhance all of the flavors.
• Butter– I use unsalted butter for balking. Make sure the butter is at room temperature.
• Granulated sugar– to sweeten the muffins!
• Eggs– at room temperature.
• Vanilla extract– always vanilla!
• Almond extract– I add a little almond extract and it really gives the muffins a great flavor.
• Greek yogurt– for best results, use plain whole milk Greek yogurt. Vanilla Greek yogurt will work, the muffins will just be a little sweeter. You can also use sour cream.
• Raspberries– you can use fresh or frozen raspberries. If you are using frozen berries, don’t thaw before using or they will get mushy and add too much liquid to the muffin batter.

Streusel Topping

You only need 3 ingredients to make the streusel topping and it makes the muffins extra special. Don’t skip the streusel!

• Flour
• Sugar
• Butter

How to Make Raspberry Muffins

• Preheat the oven to 375 degrees F. Line a muffin tin with 12 paper liners. PRO TIP, If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
• In a small bowl, whisk together the flour and sugar. Cut in the butter with a pastry blender until crumbly. If you don’t have a pastry blender, you can combine with your fingers. Place the streusel in the refrigerator until ready to use.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, and almond extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary. Add the Greek yogurt and mix until combined.

• Add the dry ingredients and mix on low until just combined. Don’t over mix. Gently fold in the raspberries with a spatula.
• Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins evenly with the streusel.

• Bake the muffins for 18 to 24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
• Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan.
• Remove from the pan and enjoy!

Variations

• Add lemon zest to the batter and 1 tablespoon of lemon juice for a burst of lemon flavor.
• Add a handful of chocolate chips or white chocolate chips. Raspberries and chocolate are a match made in heaven!
• Leave off the streusel topping and add a sprinkle of turbinado sugar.
• Drizzle the muffins with a simple vanilla, almond, or lemon glaze for extra sweetness!
• If you need the muffins to be gluten-free, you can use gluten-free all-purpose flour. I like Cup4Cup.

What to Serve with the Muffins

Muffins are a great breakfast treat and can be enjoyed on their own. If you are in a hurry, they are a great grab and go breakfast. But if you want to plan a full breakfast or brunch spread, here are some dishes that go great with the muffins.

• Bacon, Potato, and Egg Casserole or Spinach Mushroom Breakfast Casserole
• Vegetable Frittata or Cottage Cheese Frittata
• Egg Muffins
• Sweet Potato Hash
• Blueberry Smoothie
• Spinach Quiche

How to Store & Freeze

• Storing on the Counter– Let the muffins cool completely. Place a paper towel in the bottom of an airtight container. Arrange the muffins in a single layer in the container. Close the lid and store on the counter for up to 4 days. You can reheat the muffins in the microwave for 10-15 seconds, if desired.
• How to Freeze the Muffins: Let the muffins cool completely. Place the muffins in a freezer container or freezer bag, in a single layer. Freeze for up to 2 months. Thaw at room temperature.

More Muffin Recipes

• Strawberry Muffins
• Best Blueberry Muffins
• Zucchini Muffins
• Double Chocolate Muffins
• Banana Muffins
• Healthy Pumpkin Muffins

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Muffins

Raspberry Muffins

4.91 from 22 votes

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine American

Servings 12 muffins

Cook ModePrevent your screen from going dark

Ingredients  

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For the streusel:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter

For the muffins:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup plain Greek yogurt, at room temperature
• 1 1/2 cups raspberries, fresh or frozen

Instructions 

• Preheat the oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
• In a small bowl, whisk together the flour and sugar. Cut in the butter with a pastry blender until crumbly. If you don’t have a pastry blender, you can combine with your fingers. Place the streusel in the refrigerator until ready to use.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, and almond extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary. Add the Greek yogurt and mix until combined.
• Add the dry ingredients and mix on low until just combined. Don’t over mix. Gently fold in the raspberries with a spatula.
• Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins evenly with the streusel.
• Bake the muffins for 18 to 24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
• Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!

Nutrition

Calories: 276kcal, Carbohydrates: 41g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 53mg, Sodium: 113mg, Potassium: 141mg, Fiber: 2g, Sugar: 19g, Vitamin A: 340IU, Vitamin C: 4mg, Calcium: 53mg, Iron: 1mg

Keywords muffins, raspberry