Raspberry Muffins

Name: Raspberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1¼ cups all purpose flour; ⅓ cup sugar; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon iodized salt; ½ cup buttermilk; ¼ cup vegetable oil; 1 large egg; 1 teaspoon almond extract ((or vanilla extract)); 6 ounces raspberries; 2 tablespoons sparkling sugar

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Inside: These raspberry muffins use a buttermilk batter and a simple bakery trick for extra moisture, and a lighter, fluffier crumb. Use fresh or frozen berries for jammy pockets of fruit.

These raspberry muffins are tender and moist, topped with a crunchy sparkling sugar dome, and loaded with bright Pantone-pink berries that bake into tart, jammy pockets throughout. Instead of being saccharine sweet, the fluffy crumb has just a touch of sugar in the buttermilk batter and oil instead of butter, which keeps them moist for a deliciously balanced breakfast treat.

Picking up one of the muffins from a plate.

Muffins are one of my favorite spur-of-the-moment morning bakes because they rely on everyday ingredients, come together quickly, don’t need to rest or rise, and are ready in about 30 minutes. This raspberry muffin recipe follows that same no-fuss formula, using a bit of baking soda and buttermilk for an ultra-soft texture and just the right lift.

We’re a two-person household, so I like the option of making a small batch of muffins instead of 12 to 18 at a time. This recipe makes six regular-sized muffins or about 12-15 mini muffins.

If you’ve made my blueberry bran muffins, mixed berry muffins, or applesauce muffins, you already know the drill: simple batter, big payoff. These buttermilk muffins build on that reliable base, but the fresh raspberries steal the show with jammy pockets of puddled fruit.

Why this recipe works:

Small batch (and easy to scale) – This recipe makes 6 raspberry muffins using one 6-ounce carton of fresh raspberries. Need more? Simply double it for a full dozen without changing the method.
Oil keeps them moist – Using oil instead of butter is a trick for keeping muffins moist for days. It works because oil stays in a liquid state at room temperature; butter doesn’t. That translates to more consistent moisture in the crumb. They get even softer and more moist the next day.
Double leavening – Baking powder reacts to heat, creating a lift. The acid from buttermilk reacts with baking soda to create a lighter crumb.
Balanced texture – You get a mildly sweet, fluffy interior with tart berry bits and a crackly sugar dome on top for that bakery-style finish.
No special ingredients required – Just pantry staples plus fresh raspberries. No resting, no mixer required, no complicated steps.
Ready in about 30 minutes – These muffins come together quickly, making them perfect for spur-of-the-moment baking.

What you’ll need to make this raspberry muffins recipe

Flour–I use King Arthur Unbleached All-Purpose Flour for consistent structure and reliable results.
Sugar–Regular white sugar sweetens the muffins and helps create that lightly crisp top.
Baking Powder–Provides lift for tall, fluffy muffins. Check the expiration date — old baking powder won’t give you a good rise.
Baking Soda–Activated by the buttermilk (an acid) to create an extra boost of lift and tenderness.
Salt – regular iodized salt. Don’t substitute kosher or other salts. Iodized is best for baking.
Buttermilk–Use full-fat or non-fat. It adds moisture, tenderness, and a subtle tang that makes these buttermilk muffins tender.
Vegetable Oil–Keeps the crumb moist and tender. Canola oil works just as well. Avoid olive oil.
Eggs–One large egg (about ¼ cup) provides structure and richness.
Almond Extract–Adds a subtle bakery-style flavor that pairs beautifully with raspberries. You can substitute pure vanilla extract if preferred.
Raspberries–One 6-ounce carton per batch. Fresh berries are best; frozen raspberries tend to bleed and streak the batter.
Sparkling Sugar–Sprinkled on top before baking for a crunchy, crackly dome.

Step-by-step instructions:

In a medium bowl, combine the dry ingredients and whisk to combine.

Mixing wet ingredients in a glass measuring cup.

2. In a separate bowl, whisk an egg until frothy. Add the buttermilk, vegetable oil, and almond extract and whisk again to combine.

3. Add the wet ingredients to the flour mixture and stir to combine until there are no dry bits of flour left; don’t overmix.

4. Fold the raspberries into the muffin batter with a spatula.

5. Divide the batter between prepared muffin tins. and top with sparkling sugar.

6. Bake for 20 minutes until golden brown or until a cake tester or toothpick comes out clean.

Pro-Tips:

Don’t over-mix the batter. Over-mixing can give the crumb a tough, dense texture. To keep them lighter, gently stir until no dry flour streaks remain in the batter.
Be gentle when adding the raspberries to the muffin batter, gently fold them into the mixture without breaking them apart.
Use a large cookie or ice cream scoop to divide the batter evenly between the muffin tins for a uniform size and bake time.

Swaps and Variations:

Use different berries or fruit, or a mixture. This would work well with blueberries, blackberries, huckleberries, gooseberries, or strawberries. Depending on their size, you may need to cut them into smaller bite-sized chunks.
Make lemon-raspberry muffins by swapping lemon extract or one teaspoon of fresh lemon zest for almond extract.
Add other mix-ins such as mini chocolate chips, chopped nuts or white chocolate.
Swap 2 teaspoons of orange zest for the almond extract.
Skip the sparkling sugar and add a simple confectioner’s glaze to the muffins after baking and cooling them completely. (Note: the muffins must be at room temperature before glazing.
Top the raspberry muffins with crumb topping instead of sparkling sugar.
Add a swirl of cream cheese frosting for a rich finish.

FAQ’s

Can I use frozen raspberries for this muffin recipe?

Yes. However, don’t defrost the raspberries before adding them to the muffin batter; you want the fruit to be frozen, otherwise, the juices will bleed and turn the batter pink. You’ll also miss out on the pockets of tart berries.

What is the most common mistake when making muffins?

Overmixing is a very common mistake, which can make the crumb tough instead of tender. Mix the batter by hand and only until there are no dry bits of flour left. It’s ok if the batter looks a bit lumpy.

Make raspberry muffins of whatever size you like!

I have several muffin tins in various sizes, and I’ve found that most muffin recipes can be made in any size. The only caveat is that the baking times will vary. You can use the guide below to create your raspberry muffins in any size you like.

Cooking times for regular to mini sized raspberry muffins

Full Sized Muffins: Holds ⅓ cup (2½ oz or 80 ml). Bake at 375° for 18-23 minutes.
Small Muffins: Hold scant ¼ 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.

Storage:

Store leftovers in an airtight container at room temperature for the first day (they will become softer and moister overnight).
After the first day, store in the refrigerator or freeze.

Reheating:

Reheat in a 300°F oven for 5-7 minutes.
For quicker satisfaction, microwave for 20-30 seconds.

Freezing:

Muffins will keep in a freezer-safe container for up to 3 months.
Thaw before reheating.

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