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Raspberry muffins

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.
Course Breakfast, Snack
Cuisine American
Keyword Raspberry muffins
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 12 muffins
Calories 284kcal
Author Shannon


  • 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


  • 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.


Calories: 284kcal | Carbohydrates: 50g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 115mg | Potassium: 190mg | Fiber: 1g | Sugar: 24g | Vitamin A: 220IU | Vitamin C: 2.6mg | Calcium: 83mg | Iron: 1.8mg