Raspberry Muffins

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.

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

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.

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).

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).

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.

How to Store

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

Frequently Asked Questions

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