Deliciously sweet, fluffy and moist raspberry muffins made with plump, juicy raspberries that the entire family will love!
Does anyone else have a hard time keeping raspberries in the fridge? Every time we come home with fresh (or even frozen) raspberries, the kids devour them faster than I can throw them in recipes.
I have to admit, I keep them up very very high in the fridge to avoid little hands from popping them like candy. And even then, they still sniff them out!
These delicious raspberry muffins are incredibly simple to make and bake up beautifully every, single, time! If you don’t have fresh raspberries, feel free to substitute frozen raspberries. You could even go a step further and use this same base recipe for diced apples (add a little extra cinnamon to the batter!), blueberries, or even blackberries.
Don’t like fruit? You could even use chocolate chips. Yum!
No matter what you add, they’ll come out a winner every time.
These muffins are so easy I prefer to double the recipe. I’ll keep some out to eat and freeze the rest for the kids to have a quick snack anytime. Just pop one in the microwave and heat for 15-20 seconds for a quick snack on the way out the door.
A Few Tips for Successful Muffins
Muffins aren’t complicated to make. However, these tips will help you bake up the most delicious, moist and flavorful muffins – no matter what the recipe.
Don’t Over Mix
It’s always best to cream together the wet ingredients before adding the dry ingredients to the batter. Avoid the tendency to over mix. Once you add the flour and baking powder, combine just until the dry ingredients are absorbed with the wet ingredients.
Then carefully fold in the diced fruit or berries just until incorporated. It may not be perfectly smooth – that is OK!
Room Temperature Ingredients
When making muffins, it’s best to use ingredients that are at room temp (unless otherwise stated) Keep your eggs out for an hour or two to allow them to come to room temperature. Or, place the whole eggs in a cup of warm water for 10-15 minutes to speed up the process.
How to Get Domed Muffin Tops
If you prefer your muffins to have a dome (high) top, then start your oven slightly higher for the first 5-8 minutes. I usually bake mine at 400 degrees F for the initial 5-8 minutes, then reduce to 350 F. This helps propel the top of the muffin without drying out the edges (and inside) and leads to a nice, tall muffin.
Raspberry Muffins Recipe
- 6 Tbsp butter cold
- 1 egg room temperature
- 1/2 C granulated sugar
- 1/4 tsp ground cinnamon
- 1 C buttermilk
- 2 tsp baking powder
- 2 C all purpose flour
- 1 C raspberries fresh or frozen
For the muffin tops:
- 1/4 C granulated sugar
- Preheat your oven to 400 degrees F and line a 12-ct muffin pan with paper cups (if desired) or grease the pan as needed.
- Cream the butter with the sugar and egg in your mixer. Add the buttermilk and mix until incorporated.
- Add the dry ingredients to the wet ingredients and mix just until combined. Avoid the tendency to over mix!
- Remove the bowl from the mixer and gently fold in the raspberries. Fill 12-14 muffin cups 2/3 full with the batter. Sprinkle a little sugar on top of each muffin.
- Bake the muffins for 5 minutes at 400 degrees. Reduce the heat to 350 degrees F and bake for an additional 8 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Allow the muffins to cool before enjoying.
If you give this recipe a try, please leave a comment, rate the recipe and be sure to tag me on Instagram!