Raspberry Muffins

Meet the most delicious raspberry muffins you’ll ever make! They are incredibly moist, perfectly sweet and bursting with juicy raspberries.

Recipe yields 12 regular muffins.

Prep Time7

Cook Time18

Total Time25

Course: Breakfast, Dessert

Cuisine: American

Keyword: raspberry muffins

Servings:

Calories: 241kcal

Author: Katia

Ingredients

DRY INGREDIENTS

2 ½ cups (300 grams) all-purpose flour
¾ cup (150 grams) sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon fine salt
1 ½ cup (180-200 grams) fresh or frozen raspberries

WET INGREDIENTS

2 medium-sized eggs
1 cup (250 grams) plain or vanilla yogurt
½ scant cup (100 ml) vegetable oil or olive oil
2 tablespoons cow milk or almond milk
1 teaspoon vanilla extract

TOPPING

2-3 tablespoons pearl sugar, to sprinkle on top (optional)

Instructions

Arrange a rack in the middle of the oven and heat to 400°F/200 ℃. Line a standard 12 muffin pan with papers liners. Set aside.
Mix the dry ingredients - Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. If not using a kitchen scale, make sure to spoon and level the ingredients.
Mix the wet ingredients - Whisk the yogurt, milk, oil (you need a bit less than ½ cup), eggs, and vanilla in a medium bowl until combined.
Add the wet ingredients to the dry - Make a well in the flour bowl, then pour the wet ingredients into the dry and mix with a spoon or spatula until just combined. Give about 10 stirs, it's ok if you still see some lumps of flour. Do not overmix.
Fold in the raspberries - Either gently fold the raspberries until evenly distributed (4-5 folds is all it should take) or fill muffin cups halfway full, add 3-4 raspberries into each cup, and add the rest of the batter. Make sure to fill your muffin cups about ¾ full. Optional: sprinkle with pearl sugar for crispy tops.
Bake - bake for the first 5 minutes at 400°F/200 ℃, then reduce to standard 350℉/180℃ until the muffins are golden and a toothpick inserted into the center of a muffin comes out clean. Total baking time should take between 16 (for a fan oven) and 18 minutes (for standard ovens).
Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature. Enjoy!

Notes

Spooned & leveled: spoon the flour into the measuring cup (do not press it) than use the back of a knife to level off the top of the cup.

Storage: they’re best on the day, but keep well for 3-4 days in an airtight container on the countertop. They freeze very well! Allow the raspberry muffins to cool completely then put them in an airtight container and place them in the freezer for up to 3 months.

Nutrition facts: the nutrition values are for one portion only and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition