The Best Raspberry Muffins
Wake up and get a jump start on your day with these delicious home baked Raspberry Muffins. Bite after bite is a burst of tart raspberries dusted with sugar to make breakfast the best part of waking up.
If breakfast is your favorite meal of the day these raspberry muffins will make it that much better.
And if raspberry isn’t your thing, you need to try these amazing blackberry muffins, or a hearty helping of this tater tot casserole.
Raspberry Muffins | The Food Cafe
Raspberry Muffins
When I think of raspberry muffins I think of sitting outside a quaint little bakery on a warm Arizona morning and listening to the birds sing as I eat my homemade muffin, but then I realize I am at home in my backyard and I have an entire pan of these bakery style raspberry muffins all to myself.
Wether it’s morning, afternoon, or evening these raspberry muffins are the perfect treat you need them to be. Served hot and fresh with warm melted butter or topped with honey or jam these muffins will be your moment of indulgence.
What is the difference between a muffin and a cupcake?
A cupcake is more of a mini cake, where as a muffin can be more savory than sweet and it usually has some type of fruit mixed in with it.
How to make raspberry muffins from scratch
- Preheat oven to 400 degrees and spry a 12-cup muffin tin lightly with nonstick cooking spray, wash raspberries and set aside.
- In a medium bowl sift together flour, baking powder, salt, and all spice and set aside.
- In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.
- In a large measuring cup whisk together whole milk and full fat greek yogurt. Alternating the flour mixture with the milk mixture add to creamed sugar mixture until both have been evenly combined and set aside.
- In medium mixing bowl add raspberries and 2 Tbsp of flour and 1 tsp of sugar, fold gently to coat, add to batter folding gently to combined. Using a spoon or cookie scoop add batter to muffin pan and bake for 27 minutes. Allow to cool 5 minutes before removing. Dust with powdered sugar and serve.
Why did my muffins fall flat?
Something went wrong in the cell structure of the muffins resulting from the oven not being hot enough. If this happens adjust the temperature of your oven from 400 to 425. You may need to reduce the baking time, so watch carefully.
Should you grease non stick muffin pans?
Yes. Spray lightly with nonstick cooking spray and then run a paper towel around the muffin cup so its not too saturated. If you spray too much then the bottom of your muffins will get soggy.
What size are muffin tins?
They come in various sizes, but a standard muffin tin either has 6 or 12 muffin cups.
Why are my muffins sticking to the cupcake liners?
The liners stick to your muffins due to the lack of moisture inside the oven. To prevent the liners from sticking you can add a rimmed sheet pan to the bottom rack of your oven with a small amount of water in it to create the moisture needed so the liners won’t stick.
Looking for more treat ideas?
- Easter Brownies
- The best Texas sheet cake
- Chocolate dipped peppermint brownies
- Chocolate dipped chocolate chip cookies
- Caramel brownies
The BEST Raspberry Muffins
Ingredients
- 3 cups of flour
- 1 tbsp baking powder
- 1-1/2 tsp all spice
- ½ tsp salt
- 6 tbsp unsalted butter softened
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1 whole egg with 2 additional egg yolks
- 2 tsp almond extract or vanilla
- ¾ cup whole milk
- 1/3 cup full fat plain greek yogurt
- 2 tbsp flour
- 1 tsp sugar
- 2-1/2 cups fresh raspberries
- Powdered sugar for dusting the top of each muffin optional
Instructions
- Preheat oven to 400 degrees and lightly spray a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl sift together flour, baking powder, salt, all spice and set aside.
- In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.
- In a large measuring cup whisk together whole milk and full fat Greek yogurt. Alternating the flour mixture with the milk mixture add to creamed sugar mixture until both have been evenly combined and set aside.
- In medium mixing bowl add blackberries and 2 Tbsp of flour and 1 tsp of sugar, fold gently to coat, add to batter folding gently to combine.
- Fill each muffin cup with equal amounts of raspberry batter ( I used a large cookie scoop) and sprinkle lightly with powdered sugar. Bake for 27 minutes and let cool for 5 minutes before removing from muffin pan.
Nutrition
