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raspberry muffins healthy
Faiza Shabir

Irresistible Raspberry Muffins You'll Absolutely Love

Irresistible Raspberry Muffins are soft, fluffy, and bursting with sweet-tart raspberry flavor in every bite. These bakery-style muffins have a tender crumb with juicy raspberries baked throughout. Perfect for breakfast, brunch, or a sweet afternoon snack, they’re simple to make and incredibly satisfying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen raspberries
  • 2 tablespoons brown sugar optional topping

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, oil, milk, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix until just combined.
  5. Gently fold in raspberries.
  6. Divide batter evenly into muffin cups, filling about ¾ full.
  7. Sprinkle brown sugar on top if desired.
  8. Bake for 18–20 minutes until a toothpick inserted comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • Toss the raspberries in a little flour to prevent them from sinking.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • Add lemon zest for extra brightness.
  • Store in an airtight container for up to 3 days.

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