These homemade raspberry muffins are always a hit whenever I make them. Whether you’re enjoying them for breakfast or as an afternoon snack, you’re going to want to make extra as these disappear fast! They have a hint of lemon, raspberries throughout, and are so soft and fluffy. These muffins are super easy to make from scratch; you don’t even have to break out the mixer!
If you’re in the mood to batch-make muffins to freeze for later, you need to try my Blueberry Muffins and Banana Chocolate Chip Muffins as well. There’s truly nothing better than starting the morning with one of these muffins and a cup of hot coffee.
What You Need to Make this Recipe
Raspberries — I prefer using fresh raspberries whenever possible, but frozen is a great alternative if they’re not in season.
Vegetable oil — the secret to a soft, tender, and moist muffin is using vegetable oil. I use two types of fats for this recipe, butter to provide flavor and oil to keep them moist. The results won’t be the same if you go with just one or the other.
Unsalted butter — no one wants a salty muffin! Make sure you are using unsalted butter. This recipe also requires cold butter (for the best streusel!) and melted butter. Be sure you melt the butter ahead of time so it has a chance to cool, or you risk cooking the eggs a bit when they are combined.
HOW TO MAKE RASPBERRY MUFFINS
1. In a large bowl, whisk together all the dry ingredients.
2. In a separate bowl, combine the wet ingredients.
3. Zest the lemon into the wet ingredients and mix to combine.
4. Fold the egg mixture into the flour mixture, stirring just until combined.
5. Fold in the raspberries. Avoid over mixing the raspberries as they might end up breaking in your mixture.
6. Add the muffin batter to a lined muffin tin.
7. Make the streusel topping by whisking together the flour, sugar, and salt before cutting in the butter. The mixture should be crumbly and not smooth.
8. Top the muffins with the streusel and bake for 18 to 20 minutes or until golden brown on top.
PRO TIPS FOR MAKING THIS RECIPE
- To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
- I recommend using real vanilla extract over artificial vanilla extract.
- If you are using frozen raspberries in place of fresh, there is no need to thaw them.
- These muffins are right on the cusp of cupcakes. They’re super tender and cake-like. If you want to make them into cupcakes, skip the streusel and try crowning them with some of my Italian Buttercream and flavor it with some strained raspberry reduction for a fantastic treat!
- Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your raspberry muffins cool for at least 10 minutes before removing them from the tin.
- Store in an airtight container after cooling for up to 3 days.
FREQUENTLY ASKED QUESTIONS
What does it mean to “cut” in the butter?
Cutting in butter means incorporating cold butter into the dry ingredients. This way, the butter is coated with flour while staying in small pieces throughout the mixture. You can use a pastry blender, forks, or your fingers to break up the butter. Aim for a crumbly mixture as the butter shouldn’t blend into the flour. If the butter isn’t cold and is fully incorporated, the streusel will spread out and flatten when baked.
Can I change the berry?
Feel free to change things up by swapping in blueberries, blackberries, or diced strawberries. Alternatively, you can split the batter and add raspberries to one half of the batter and a different berry to the other.
How do I freeze these?
Freeze them on a tray until fully frozen, then transfer to a freezer bag, press the air out, and store for up to two months. When you’re ready to enjoy them, you can thaw overnight in the fridge and warm up in the microwave or defrost in the microwave.
If you love this recipe try these out!
If you’ve tried these Raspberry Muffins, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Raspberry Muffins
Ingredients
Streusel:
- ¼ all-purpose flour (30g)
- ¼ cup granulated sugar (50g)
- pinch of salt
- 2 Tbsp cold butter diced
Muffins:
- 2 cups all-purpose flour (240g)
- 1 cup granulated sugar (200g)
- 2 tsp baking powder
- ½ tsp kosher salt
- ¾ cup milk (180mL)
- 2 large eggs
- 5 Tbsp vegetable oil (75mL)
- 3 Tbsp melted butter (45mL)
- 2 tsp vanilla extract
- Zest of 1 lemon
- 1½ cups fresh raspberries
Instructions
- Preheat the oven to 400F. Butter or spray a 12-cup muffin pan or line with paper liners.
For the streusel:
- In a small bowl, whisk together flour, sugar, and salt. Add the butter and cut it in with a pastry blender or your fingers until the mixture is very crumbly.
For the muffins:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, oil, melted butter, vanilla, and lemon zest. Fold the egg mixture into the flour mixture, stirring just until combined. Fold in the raspberries.
- Divide the batter among the muffin cups. Sprinkle the streusel over the muffins.
- Bake for 18 to 20 minutes or until golden brown on top and a wooden pick inserted in the center comes out clean. Let cool for a few minutes in the pan before removing.
Video
Notes
- To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
- I recommend using real vanilla extract over artificial vanilla extract.
- If you are using frozen raspberries in place of fresh, there is no need to thaw them.
- These muffins are right on the cusp of cupcakes. They’re super tender and cake-like. If you want to make them into cupcakes, skip the streusel and try crowning them with some of my Italian Buttercream and flavor it with some strained raspberry reduction for a fantastic treat!
- I modified my Lemon Blueberry Cake to make this muffin recipe, definitely check it out if you’re a cake lover!
- Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your raspberry muffins cool for at least 10 minutes before removing them from the tin.
- Store in an airtight container after cooling for up to 3 days.
Nutrition
