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    Home » Recipes » Breakfast » Raspberry Muffins

    PUBLISHED: June 14, 2022 • By Toni Dash 11 Comments

    Raspberry Muffins

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    raspberry muffins stacked close up

    Raspberry muffins are light, airy muffins with pockets of fresh raspberry flavor and a crunchy crumble topping! The fluffy muffins are moist with a hint of vanilla flavor, perfect for a breakfast treat or an afternoon snack.

    raspberry muffins stacked close up

    If you love a fluffy muffin (especially with juicy raspberries) these homemade raspberry muffins recipe will be your favorite for summer breakfasts. The tops of the muffins are covered in a sweet, crunchy crumble and the light moist muffin with fresh berries have such a delicious flavor.

    These delicious raspberry muffins are great with a cup of coffee or a perfect grab and go quick breakfast. Homemade muffins are easy to make and this raspberry muffin recipe is no exception!

    Try our Lemon Muffins and Strawberry Muffins too!

    Jump to:
    • Recipe Ingredients Notes
    • How to make Raspberry Muffins
    • Variations
    • How to Store
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredients Notes

    raspberry muffins labelled ingredients.

    All purpose flour. Regular all-purpose flour or measure-for-measure gluten-free flour blend can be used. We use (and recommend) Bob’s Red Mill gluten-free 1-to-1 baking flour for all our gluten-free baking.

    Vanilla Greek yogurt. This makes the muffins moist and delicious. Plain Greek yogurt, whole fat plain yogurt, or sour cream can be substituted (though the vanilla flavor yogurt adds a lot of flavor). If a substituting a non-vanilla flavor increase the vanilla extract to 1 ½ teaspoons.

    Fresh raspberries. Choose fresh but not overly juice raspberries. You’ll need 1 cup of halved raspberries for the batter and an additional 12 raspberries halved to add on top of the batter (this ensures some stay at the tops of the muffins).

    Rinse and allow the raspberries to dry on a paper towel before using. Cut the fresh raspberries in half with kitchen shears or a super sharp knife that won’t smash them.

    Frozen raspberries can be used but should be thawed and patted dry. Frozen raspberries might cause a little more redness/bleeding in the batter but the taste won’t be effected.

    Unsalted butter. This is used in the crumble topping and should be room temperature (softened) before starting the recipe. Do not use cold butter or melted butter.

    How to make Raspberry Muffins

    Full recipe in the printable recipe card at the end of the blog post.

    STEP 1. Preparation

    Preheat oven to 400 degrees. Line a muffin tin with 12 paper liners (photo 1). Set aside.

    raspberry muffins recipe steps 1-4.

    STEP 2. Make the crumble topping

    In a medium sized bowl, add all the crumble ingredients (flour, cinnamon, granulated sugar, brown sugar and unsalted butter)(photo 2).

    Using a fork, cut the butter into the other ingredients until incorporated and large crumb texture has formed (photo 3). Set aside.

    STEP 3. Make the muffin batter

    In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt (photo 4). Set aside.

    In a medium bowl, whisk together the sugar and egg until combined (photo 5). Mix in the yogurt, vegetable oil, and vanilla extract until combined (photo 6).

    Add the wet ingredients to the flour mixture and whisk just until combined. Don’t overmix (photo 7). Very gently fold in the cut raspberries (photo 8).

    Divide batter between the prepared muffin cavities. Top each muffin with two extra raspberry halves (photo 9).

    Evenly divide the crumble topping and place on the top of the muffins (photo 10).

    raspberry muffins recipe steps 5-8.

    STEP 4. Bake and Cool

    Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean and the tops are no longer wet (photo 11). Cool for 10 minutes in the pan and then remove to a cooling wire rack to finish (photo 12).

    raspberry muffins recipe steps 9-12.

    Variations

    Try a different berry. Other fruit can be used in place of the raspberries, such as blueberries for a blueberry muffin recipe. Follow the same process.

    Lemon Raspberry muffins. A touch of lemon is a great addition to these muffins. Add the lemon zest of a large lemon to the muffin batter, add in at the time of the yogurt, and change out the vanilla extract to lemon juice.

    Make a lemon glaze! A lemon glaze, instead of a crumble, would be great with if adding lemon to the muffins (option above). Just skip the crumble and mix a simple glaze up using these instructions:

    • 6 tablespoons powdered sugar
    • ½-2 tablespoons lemon juice
    • Starting with ½ tablespoon (1 1/2 teaspoons) of lemon juice, mix the two ingredients together until well combined.
    • If the glaze is too thick, continue to add more lemon juice ½ tablespoon at a time and mix until the desired consistency has been reached.

    Crumble Topping. The crumble topping uses half granulated sugar and half brown sugar (1/4 cup each). Granulated sugar can be used at ½ cup if brown sugar isn’t preferred.

    raspberry muffins side view.

    How to Store

    Store in an airtight container lined with paper towels at room temperature or in the refrigerator.

    Frequently Asked Questions

    Can these muffins be frozen?

    Yes! Allow them to cool completely and add the cool muffins a freezer bag or freezer-safe container. Freeze for up to 3 months and thaw in the refrigerator before eating.

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    Recipe

    raspberry muffins stacked close up

    Raspberry Muffins

    Soft, moist Raspberry Muffins complete with a crunchy crumble top are an easy breakfast idea and perfect for an afternoon snack too.
    5 from 35 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Cooling Time (estimate): 20 minutes
    Total Time: 55 minutes
    Servings: 12 muffins
    Calories: 227kcal
    Author: Toni Dash
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    Ingredients

    Crumble topping

    • ½ cup all-purpose flour
    • ¼ teaspoon ground cinnamon
    • ¼ cup granulated sugar
    • ¼ cup light brown sugar
    • 6 tablespoons butter – room temperature

    Muffins

    • 1 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
    • 1 ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon kosher salt
    • ½ cup granulated sugar
    • 1 large egg
    • 2/3 cup (5.3-ounce container) vanilla Greek yogurt
    • 3 tablespoons vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup halved fresh raspberries rinse and dry the raspberries before cutting them in half with kitchen shears or a sharp knife (these will be mixed into the batter)
    • 12 raspberries rinsed, dried and halved (these will be placed on top of the batter)

    Instructions

    • Preheat oven to 400 degrees. Line a muffin pan with 12 paper liners. Set aside

    Crumble topping

    • In a medium sized bowl, combine the flour, cinnamon, granulated sugar, brown sugar and butter. Using a fork or dough blender, cut the butter into the other ingredients until a large crumb texture has formed. Set aside.

    Muffins

    • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • In a medium bowl, whisk together the sugar and egg until combined.
    • Add in the yogurt, oil, and vanilla extract; mix until combined. Add the batter to the dry ingredients and whisk just until combined. Do not overmix.
    • Very gently fold in the 1 cup of cut raspberries into the batter.
    • Evenly divide the batter between the prepared muffin cavities.
      Add 2 halves of the extra raspberries to the top of the batter in each cavity (this ensures some raspberry will stay toward the top of the muffin).
    • Divide the crumble topping and sprinkled over the muffin batter.
    • Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean and the tops are no longer wet.
    • Cool for 10 minutes in the pan and then remove to a cooling rack to finish.

    Notes

    Try a different berry. Swap in a different berry instead of raspberries following the same recipe steps.
    Lemon Raspberry muffins. A touch of lemon is a great addition to these muffins. Add the lemon zest of a large lemon to the muffin batter, add in at the time of the yogurt, and change out the vanilla extract to lemon juice.
    Make a lemon glaze! A lemon glaze, instead of a crumble, would be great with if adding lemon to the muffins (option above). Just skip the crumble and mix a simple glaze up using these instructions:
    • 6 tablespoons powdered sugar
    • ½-2 tablespoons lemon juice
    • Starting with ½ tablespoon (1 1/2 teaspoons) of lemon juice, mix the two ingredients together until well combined.
    • If the glaze is too thick, continue to add more lemon juice ½ tablespoon at a time and mix until the desired consistency has been reached.
    Crumble Topping. The crumble topping uses half granulated sugar and half brown sugar (1/4 cup each). Granulated sugar can be used at ½ cup if brown sugar isn’t preferred.
    How to Store
    Store in an airtight container lined with paper towels at room temperature or in the refrigerator.
    To freeze muffins: Allow them to cool completely and add the cool muffins a freezer bag or freezer-safe container. Freeze for up to 3 months and thaw in the refrigerator before eating.

    Nutrition

    Calories: 227kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 84mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Jenna says

      January 17, 2023 at 5:13 pm

      5 stars
      yum! I only had lemon Greek yogurt on hand so I went the lemon route and did not do the crumb topping. They turned out delicious!
      I am not sure if I measured wrong or what happened but I only got 10 muffins haha. I am egg free so I used a chia egg so they are a little flat, but that’s normal with egg free baking.
      very yummy! I will definitely make again.

      Reply
      • Toni Dash says

        January 18, 2023 at 2:30 pm

        Thanks for sharing your alterations Jenna. I’m sure they’ll help someone else wanting to make them egg free. It can be difficult to divide batter evenly which I’m thinking is what happened with you making 10 muffins. If you use a scoop it can make it easier to evenly divide batter between muffin cavities.

        Reply
    2. Kim says

      June 15, 2022 at 11:49 am

      5 stars
      Been eating these for breakfast the last couple of days. They are so easy to make and the whole family absolutely loved them.

      Reply
    3. Jessica says

      June 15, 2022 at 9:31 am

      5 stars
      These are my new favorite! I have guests coming in over the summer, and I will be making these over and over again for them. They’re so good, thank you!

      Reply
    4. Kara says

      June 15, 2022 at 9:27 am

      5 stars
      My family inhaled these! The sweet crumb topping with the tart berries is the perfect flavor combination!

      Reply
    5. wilhelmina says

      June 15, 2022 at 9:11 am

      5 stars
      This may be my favorite muffin recipe ever! I LOVE these! The family gave them rave reviews also!

      Reply
    6. Cath says

      June 15, 2022 at 7:01 am

      5 stars
      Served them this morning and there are no leftovers! So good.

      Reply
    7. Teresa F says

      June 14, 2022 at 9:20 am

      5 stars
      These are so delicious, my kids ate most of them! Luckily I froze some for later!

      Reply
    8. Dana says

      June 14, 2022 at 8:33 am

      5 stars
      Raspberries are one of my favorite fruits to put in sweets and these muffins are amazing!!

      Reply
    9. Helen says

      June 14, 2022 at 8:09 am

      5 stars
      Yum! I love fruity delicious muffins and the crumble topping is just perfect.

      Reply
    10. April says

      June 14, 2022 at 7:48 am

      5 stars
      These muffins are so moist and delicious. Perfect for my afternoon snack!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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