If you love fruity muffins, filled with tart-jammy berries, these simple raspberry muffins are the BEST. With a soft, plush interior, pockets of fresh raspberries and a crunchy sparkling sugar topping, these quick and easy muffins make a scrumptious breakfast treat. This is a small batch raspberry muffin recipe that you can easily double or triple if needed.
Muffins are one of my favorite spur of the moment breakfast treats, because they use everyday ingredients, come together quickly, don’t need to rest or rise and they’re ready to enjoy in about 30 minutes. Easy peasy.
Some of the my most popular muffin recipes are these cranberry orange oatmeal muffins, these cinnamon blueberry bran muffins and these lemon blueberry corn muffins. They’re all really good for breakfast or brunch and they make a great after school snack for the kiddos too.
Because there’s only 2 of us in the house, I made a small batch of these raspberry muffins, so the recipe as written makes 6 regular sized muffins or about 12-15 mini muffins. You can easily double or triple the recipe for a larger crowd.
What you’ll need to make this raspberry muffins recipe
- Baking Powder
- Baking Soda
- Vegetable Oil
- Almond Extract
- Sparkling Sugar
I love this recipe because it’s quick to mix and bake. There’s no fussy “cutting butter into flour” and the vegetable (or canola) oil keeps these muffins very moist and tender. I used fresh raspberries, because I found them on sale at the market, but you could use most any berry you have on hand.
How to make perfect raspberry muffins
- In a medium bowl, combine the dry ingredients and whisk together until well mixed.
- Crack an egg into a small bowl and whisk.
- Add the buttermilk, vegetable oil and almond extract and whisk again to combine.
- Add the wet ingredients to the dry ingredients and stir to combine.
- When there are no dry bits left, fold in the raspberries.
- Portion the raspberry muffin batter between muffin cups and top with sparkling sugar.
- Bake the muffins for 20 minutes or until a cake tester comes out clean.
- Don’t over mix the batter. Over mixing can give your raspberry muffins a tough, dense texture. To keep them lighter, gently stir just until there are no dry streaks of flour visible in the batter.
- When adding the raspberries to the muffin batter, gently fold them into the mixture without breaking them apart.
- Divide the batter evenly between the muffin tins so that they all cook at the same time. If you have a large ice cream scoop, you can use it to evenly portion out the dough.
Yes, however, don’t defrost the raspberries before adding them to the muffin batter. Otherwise the juice will bleed into the batter and turn them pink, and you won’t get as many jammy pockets of fruit.
Yes. These muffins freeze well. Store them in a zip top freezer bag for up to 2 months.
Swaps and Variations:
- Swap out the raspberries for other types of berries or fruit or use a mixture. This would work well with blueberries, blackberries, huckleberries, gooseberries or strawberries. Depending on the size of your berries, you may need to cut them into smaller bite-sized chunks.
- Use lemon extract (or the zest of a lemon) instead of almond extract for a hint of citrus in the raspberry muffins.
- Make a tropical muffin with chunks of fresh mango and sweetened flaked coconut instead of the raspberries.
- Add a simple confectioners glaze to the muffins after baking and cooling them completely. (Note: it’s important that the muffins are at room temperature before glazing.
- Top the raspberry muffins with streusel topping instead of sparkling sugar.
- Add a swirl of cream cheese frosting for a decadent finish.
These chunky raspberry muffins are moist and tender with great berry flavor. We love the craggly tops with the bits of fresh raspberry peaking out. They’re wonderful with a bit of butter warm from the oven, but they hold up for several days at room temperature, too.
What our tasters said:
“I love that these muffins aren’t too sweet with a slight hint of almond flavor and sweet tart pops of raspberries.”Mimi
“The crunchy sparkling sugar topping adds a great texture.”Carter
“What do you mean, I can’t have a third muffin?”Palmer
Make whatever size raspberry muffins you like!
I have several different muffin tins in different sizes and I’ve found that most muffin recipes can be made in any size muffin tin. The only caveat is that the baking times will vary. Use the guide below to make your raspberry muffins in any size you like.
Cooking times for regular to mini sized raspberry muffins
Full Sized Muffins: Holds 1/3 cup (2 1/2 oz or 80 ml). Bake at 375° for 18-23 minutes.
Small Muffins: Holds scant 1/4 cup (~ 3 oz. or 50 ml) Bake at 375° for 13-15 minutes.
Mini Muffins: Holds 2 tablespoons (1 oz. or 30 ml) Bake at 375° for 10-12 minutes.
- muffin tin
- 1 1/4 cups all purpose flour
- 1/3 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon almond extract (or vanilla extract)
- 6 ounces raspberries
- 2 tablespoons sparkling sugar
- Arrange the oven rack to the center of the oven and preheat to 400° F. Place paper liners in the muffin tin and lightly spray with vegetable spray. Set aside.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda and kosher salt. Whisk to combine. Set aside.
- Add the egg to a small bowl and whisk briskly. Add the buttermilk, vegetable oil and almond (or vanilla) extract. Whisk to blend.
- Pour the wet ingredients into the dry ingredients and stir to combine, but don't over mix. When there are no dry bits of flour left, fold in the raspberries.
- Divide the muffin batter evenly between the prepared muffin cups and bake for 18-22 minutes or until a cake tester comes out clean.
- Let the muffins cool a few minutes before enjoying. Can be made ahead of time or wrapped and frozen for up to 3 months.