Raspberry Muffin
the perfect raspberry muffins, that will rise, crack, get a crispy golden crust on top which is also soft and moist. These baked goodies makes a nutritious breakfast for the whole family.
Raspberry muffin Recipe
Working with fresh berries in baking could sometimes be tricky. Often they are not distributed throughout the baking, sometimes they are soggy and many other unpleasant baking errors that makes you wanna skip making delicious Raspberry muffins. Moreover there’s always the question of whether to use fresh berries or frozen one.
This is a fool proof recipe for making Raspberry muffins in which there is a balance of everything to make them puff up as they should and have a dome on top, a tasty crispy brown sugar crust on top and you can use either frozen or fresh berries. If you follow the measurements right and the steps correctly, you should have no fail perfect raspberry muffins every single time.
About these Raspberry Muffin Recipe:
Easy to make: Simple recipe with handful of pantry ingredients and some delicious Raspberry muffins are done.
Healthy breakfast for the whole family: Muffins with fresh fruits inside always makes great breakfast for the whole family. Raspberries are loaded with antioxidants and great for kids.
Adaptable: This is a great keeper. You can amend some of the ingredients. For sugar, you can use full white or a combination just like on the recipe. Both fresh or frozen raspberries will work well for these tasty raspberry muffins.
Munch on the go: These muffins can be a great option for a healthy snack. It has fruits to help kids achieve few of their their 5 a day easily.
Recipe Video: Raspberry Muffins Recipe
I have created a recipe video for making these yummy Raspberry Muffins and have already posted the video on my YouTube channel Bubli’s World Cuisine. It’s a great step by step visual demonstration on how to make this easy treat for kids at home. To see the recipe in action from start to finish, please click on the video. And for a printable version of this recipe please check the recipe card at the end of the blog:
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Ingredients for making Moist raspberry muffins:
Flour: Regular plain flour is needed for the recipe. Gluten free flour does not give the same result.
Raspberries: You can use either fresh or frozen Raspberries for this recipe.
Baking Powder: Baking powder is the rising agent for the recipe. It not only makes the batter airy but also achieve getting nice café style domes on top.
Eggs: Make sure eggs are at room temperature.
Salt: Just a little salt helps bring out the flavours and help balance the tartness from fruits.
Vanilla Extract: Try to use quality Vanilla extract for better flavours.
Sugar: Both white granulated white sugar and brown sugar is used in the recipe. Brown sugar helps the muffins get rich brown colour.
Milk: I have used full fat cows milk for the recipe.
Butter: Melted warm butter helps the batter achieve fluffiness.
Oil: Oil helps the muffins stay soft and moist.
Lemon Zest: Flavours from Lemon zest goes very well with Raspberries. Make sure not to zest the white part as they tend to be bitter.
Variations & substitutions:
- Sugar: you may use all white or brown sugar. Using a combination is better but if you don’t have both handy then either will do.
- Citrus: besides lemon, raspberries pair very well with orange.
- Chocolate chips: Using some white chocolate chips will be a great variation for these muffins making them bit sweeter which will compliment the light tartness from raspberries.
- Oil: You may use all oil and skip using melted butter. The options could be sunflower, canola or coconut oil. A light olive oil also works if you like the flavour of it for baking muffins.
- Cake Flour: If you do not have cake flour to hand then use all purpose flour. It will still give you great tasting soft muffins.
How to make raspberry muffins from scratch
Ingredients for making raspberry muffins:
Flour – 2 Cups
Baking Powder – 1 Tbsp
Salt – 1/4 tsp
Large Eggs – 2
Granulated white sugar – 1/2 Cup
Brown sugar – 1/2 Cup
Vanilla Extract – 2 tsp
Milk – 3/4 Cup
Oil – 1/4 Cup
Melted Butter – 4 Tbsp
Zest from 1 Lemon
Raspberries – 1 & 1/2 Cups
For crust
Raspberries- 1/2 Cup
Brown sugar – 3 Tbsp
Instructions for making raspberry muffins at home:
First preheat the oven to 350ºF / 180ºC.
Next Line 12 standard muffin liners in a muffin pan. The yield can vary depending on the size of the berries.
In a bowl mix the dry ingredients: flour, baking powder, and salt.
In another bowl whisk eggs first and then add milk, oil, vanilla to it and mix. Add lukewarm melted butter and mix. Finally add Lemon zest to it and combine.
Now Add wet ingredients to dry ingredients and combine. Only mix until just combined and don it over mix the batter. It will be lumpy and not completely mixed and that exactly when you should do the next step.
Add Raspberries and fold in gently to distribute raspberries evenly throughout the batter.
Scoop in the batter into muffins cups. Fill up 2/3 of the cases.
Mash 1/2 cup raspberries and put a teaspoon on top of each muffin.
Sprinkle a tea spoon of brown sugar on top.
Bake for 25 minutes, until the top is cracked, golden brown. Use a toothpick to check the centre. Do not overbake.
Let cool on a wire rack for five minutes and then transfer to a cooling rack.
Enjoy these soft moist Raspberry muffins plain, or with a light drizzle of maple syrup or honey.
Raspberry Muffins
Ingredients
For Muffins
- 2 Cups Flour
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1/2 Cup White Granulated Sugar
- 1/2 Cup Brown Sugar
- 3/4 Cup Milk
- 1/4 Cup Oil
- 4 Tbsp Melted Butter
- 1 Lemon Zest
- 1 & 1/2 Cups Raspberries
For Crust
- 1/2 Cup Raspberries
- 3 Tbsp Brown Sugar
Instructions
- Preheat the oven to 350ºF / 180ºC.
- Line 12 standard muffin liners in a muffin pan.
- In a large bowl mix the dry ingredients: flour, baking powder, and salt.
- In another bowl whisk eggs first and then add milk, oil, vanilla to it and mix. Add lukewarm melted butter and mix. Finally add Lemon zest to it and combine.
- Combine wet ingredients to dry ingredients and mix.
- Gently fold in Raspberries into the batter.
- Scoop in the batter into muffins cups. Fill up 2/3 of the cases.
- For Crust Mash 1/2 cup raspberries and put a teaspoon on top of each muffin.
- Sprinkle a tea spoon of brown sugar on top.
- Bake for 25 minutes, until the top is cracked, golden brown.
- Let cool on a wire rack for five minutes and then transfer to a cooling rack.
Top tips:
Always check the muffins 3-4 minutes before bake some time. Every oven is different and instead of using oven temperature it could bake earlier. It’s very wise to check it few minion advance to be on the safe side. An over baked muffin not only taste dry but also will look unappealingly darker in shade.
Fold in Raspberries before flour mixture is all mixed in with wet ingredients. When you still see some pockets of fry flour it’s time to fold in Raspberries. If you do it later, there is a great chance of over mixing your gorgeous batter.
Why use two kinds of sugar:
Oil will help the muffins stay soft and fluffy and butter will give it richness and will help retain its shape better. If you do not have both kids of sugar to hand, you can go for just white granulated sugar.
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If you liked the recipe for making Cheddar biscuits you might find some of my other recipes helpful too. Let me make some suggestions for great recipes for you from my blog. I post recipes few times a week and if you’d like to get notified whenever a new recipe is posted you might benefit from subscribing to my newsletter. It’s free and will notify you about my new recipes as soon as they are live.
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