Did you know that you can make Raspberry muffins in less than 30 minutes? And, with their bursting raspberry flavor with every bite, these muffins are sure to win the hearts and taste buds of anyone who tries them.
These raspberry muffins are incredibly easy to make. Even if you’re new to baking, don’t worry! This recipe will make your baking experience a breeze, even if you’ve never tried your hand at muffin-making before.
So, grab your apron, preheat your oven, and get ready to create some bakery-worthy raspberry muffins that will make everyone’s day a little sweeter.
Raspberry muffins in a nutshell
- Whether you’re in the mood for an afternoon tea, snack, potluck, or dessert, these raspberry muffins are a perfect choice. You can serve them warm or cold, and either way, you can’t go wrong.
- The sweet and slightly tangy flavor of raspberries adds a refreshing twist to the classic muffin, making it impossible to resist.
- This recipe is easy peasy. With just a handful of ingredients and straightforward instructions, you’ll have a batch of warm raspberry muffins in no time.
Here are a few notes about some ingredients. Full list at the bottom of the page.
Raspberries: You can use fresh or frozen raspberries for this recipe. I personally prefer using frozen raspberries as they are available year-round. Do not need to be thawed before use.
Heavy cream: Use full-fat heavy cream. Avoid using a light version as the fat content helps to add moisture to the muffins.
Vegetable oil: neutral flavor. Choose a vegetable oil like canola or rapeseed oil.
Vanilla extract: Opt for a good quality vanilla extract for the best flavor.
Fine sugar: I used caster sugar, but granulated sugar can also be used as an alternative.
How to make this raspberry muffin recipe?
A simple and quick recipe to make these muffins in no time:
- Chunk the raspberries.
- In one large bowl, add the dry ingredients, and combine.
- In another bowl, add the wet ingredients, whisk until combined.
- Pour wet ingredients into dry ingredients and fold them briefly together with a rubber spatula. Add the raspberries (keep some for the top) and fold until the batter is just combined. Avoid overmixing. The batter should be a bit thick and airy.
- Distribute the batter among the muffin tins, 3/4 full. Sprinkle with remaining raspberry chunks.
- Bake for 20 minutes at 180C (350F) or until a toothpick inserted into the center comes out with a few dry crumbs.
- Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Full instructions are at the bottom of the page.
This raspberry muffin recipe is easy to make, even for a new baker. But, here are a few tips to help you achieve gorgeous and delicious muffins.
- Ingredients at room temperature helps to combine more easily. The refrigerated heavy cream should only be left out of the fridge for about 10-15 minutes. This is important to keep in mind as it’s not recommended to leave such products out at room temperature for too long.
- Chunk the raspberries (cut in half or in 4, depending on the size): it will avoid them to sink, and then, that’s the best way to ensure to have raspberry flavor at every bite.
- Don’t over-mix the batter. Mix ingredients just until they’re combined: overmixing the batter can cause dry muffins.
- Use an aluminum muffin tin for best results. They distribute the heat more evenly.
- Don’t overfill muffin tins. Fill them only 3/4 full to allow room for rising and to avoid spilling.
- Sprinkle raspberry chunks in the center rather than along the sides to keep a beautiful dome shape on your muffins.
- Don’t over-bake the muffins.
- These muffins are good cool or slightly warm, so if you prefer to eat them warm, reheat them in the microwave for 20 seconds (1000w). Adjust the time according to the power.
How to store these raspberry muffins?
They taste best when they’re fresh.
Any leftovers: Store them in an airtight container for up to 2 days at room temperature. If they dry out a bit after the first day, which is normal for muffins, reheat them in the microwave then the softness and moisture will return.
Can we freeze them?
Yes, for up to 2 months. Wrap them in cling film and store them in an airtight container.
What to serve with these muffins?
These muffins are delicious on their own, but if you’re looking for a way to make them even better, here are some suggestions:
- Pair them with a scoop of ice cream.
- Add a dollop of freshly whipped cream to your muffins.
- Serve with extra raspberry coulis. For a quick raspberry coulis: 250g of raspberries, ½ Tbsp of lemon juice, 1 to 2 Tbsp of sugar. In a blender add raspberries, lemon juice and sugar, blizz until smooth. Set a sieve over a jug. Transfer the mixture into the sieve and gently press on it using a spatula to strain the liquid and remove the seeds.
- Add white chocolate chips, it pairs well with the raspberry flavor.
- Swap out the raspberries for your favorite berries.
- Sprinkle a touch of cinnamon for an extra flavor kick.
- Or add lemon zest into the batter.
- Add a streusel topping: 63g (½ cup) all-purpose flour, 65g (⅓ cup) fine sugar, pinch of salt, 45g (3 TBsp) unsalted butter- melted and cool-: In a bowl, combine flour, sugar, and salt. Drizzle melted butter over the mixture and then use a fork to toss all the ingredients together. Continue until they are well combined but still slightly clumpy. Scatter evenly over muffins.
- For a small batch, divide the ingredients by 2.
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If you tried this easy raspberry muffins recipe or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.