The Fluffiest Raspberry Muffins Recipe for Sunny Mornings

Baking raspberry muffins brings pure morning magic that sparks joy in every kitchen.

Soft berries burst with natural sweetness against golden crumb textures.

Mornings feel brighter when these delectable treats emerge from your oven.

Warm aromas promise delightful breakfast moments filled with comfort.

Simple ingredients combine to create something extraordinary in just minutes.

Fluffy and tender, these muffins invite you to savor each delectable bite.

Whip up this recipe and surprise everyone with your baking skills.

Everything You Need for Raspberry Muffins

• All-Purpose Flour: A key ingredient that provides structure for the crumbly topping.
• Brown Sugar: Adds sweetness and helps create a caramelized texture.
• Butter: Binds the streusel together and creates a rich, crispy layer.

• All-Purpose Flour: The base for creating a light and tender muffin texture.
• Baking Powder: Helps the muffins rise and become fluffy.
• Salt: Enhances the overall flavor of the muffins.

• Eggs: Provide structure and help bind the muffin batter.
• Milk: Adds moisture and helps create a smooth batter.
• Vegetable Oil: Keeps the muffins moist and tender.
• Vanilla Extract: Adds a warm, sweet flavor to the muffins.
• Raspberries: Provide bursts of fresh, tangy flavor and vibrant color to the muffins.

How to Make Mary Berry Raspberry Muffins

Step 1: Create Streusel Topping

Grab flour, brown sugar, and cinnamon in a mixing bowl. Cut cold butter into small pieces and use your fingers to blend everything together until it looks like coarse, crumbly sand. Set this delightful topping aside.

Step 2: Prepare Baking Station

Heat your oven to a toasty 400°F. Grab a muffin tin and either line it with paper liners or give it a light coating of cooking spray to prevent sticking.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar

Whisk these ingredients until they’re perfectly blended and free of lumps.

Step 4: Blend Wet Ingredients

• Eggs
• Milk
• Vegetable oil
• Vanilla extract

Stir until the mixture is smooth and well combined.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Gently stir with a wooden spoon or spatula, mixing just until everything is incorporated. Be careful not to overmix – a few small lumps are perfectly okay.

Step 6: Add Fresh Raspberries

Carefully fold fresh raspberries into the batter. Use a gentle touch to avoid crushing the berries and turning the entire mixture pink.

Step 7: Fill Muffin Cups

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the reserved streusel topping generously over each muffin.

Step 8: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 18-20 minutes. Look for a golden-brown top and a toothpick that comes out clean when inserted into the center of a muffin.

Step 9: Cool and Serve

Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack. Enjoy these warm, fruity treats with a cup of coffee or tea.

Smart Tips for Raspberry Muffin Success

• Gentle Mixing Technique: Stir wet and dry ingredients just until combined to prevent tough, dense muffins. Overmixing can develop gluten and make the texture heavy.
• Prevent Berry Sinking: Toss fresh raspberries in a little flour before folding into batter to help them distribute evenly and stay suspended throughout the muffins.
• Room Temperature Ingredients: Use eggs and butter at room temperature for smoother batter and more consistent texture in your final baked muffins.
• Fresh Berry Swap: Replace raspberries with blueberries, strawberries, or mixed berries for delightful flavor variations and seasonal adaptations.
• Storage Savvy: Store muffins in an airtight container at room temperature for 2-3 days or freeze for up to one month to maintain freshness.

Fun Flavor Ideas for Raspberry Muffins

• Blueberry Bonanza: Replace raspberries with fresh blueberries for a classic summer muffin flavor that bursts with sweetness.
• Gluten-Free Garden: Swap all-purpose flour with gluten-free flour blend and add xanthan gum for a celiac-friendly version that doesn't compromise taste.
• Vegan Raspberry Remix: Use plant-based milk, coconut oil instead of butter, and flax egg as a binder to create a dairy-free, egg-free alternative packed with fruity goodness.
• Almond Wellness: Incorporate almond flour for a protein-rich, lower-carb option that adds nutty depth and nutritional boost to the traditional raspberry muffin recipe.

What Goes Well With Raspberry Muffins

• Pair with Creamy Vanilla Latte: Smooth, rich espresso balanced with velvety milk complements the sweet-tart raspberry muffins perfectly.
• Serve Alongside Fresh Whipped Cream: Light, airy whipped cream adds a luxurious texture that enhances the muffins' tender crumb and fruity burst.
• Match with Citrus-Infused Green Tea: Delicate, refreshing green tea with subtle citrus notes cuts through the muffins' sweetness and provides a clean palate cleanse.
• Enjoy with Mascarpone Spread: Creamy, mild mascarpone cheese creates a decadent topping that amplifies the muffins' soft texture and fruity flavor profile.

How to Store Raspberry Muffins Properly

• Store muffins in an airtight container for up to 3 days. Wrap individually in plastic wrap to maintain moisture and prevent drying out.
• Place cooled muffins in a freezer-safe bag or container. Freeze for up to 2 months. Label with date for easy tracking.
• Remove from freezer and let sit at room temperature for 1-2 hours. Unwrap to prevent condensation.
• Warm in microwave for 15-20 seconds or in oven at 350F for 5-7 minutes until heated through. Wrap in foil to prevent overcooking.

Answers to Raspberry Muffin Questions

• How do I prevent raspberries from sinking in the muffins?

Toss raspberries in a little flour before folding into the batter. This light coating helps suspend the berries throughout the muffins and prevents them from sinking to the bottom.

• Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Don’t thaw them first; add them frozen directly to the batter to prevent color bleeding and maintain their shape during baking.

• What's the key to achieving a tender muffin texture?

Mix the wet and dry ingredients just until combined. Overmixing develops gluten, which can make muffins tough and dense. Stop mixing as soon as the ingredients are incorporated.

Why Mary Berry Raspberry Muffins Are a Favorite

• Bake with Confidence: Perfect for bakers at any skill level, this raspberry muffin recipe welcomes both beginners and experienced home cooks with its straightforward, step-by-step instructions.
• Crowd-Pleasing Breakfast Treat: Bursting with fresh raspberries and topped with a delightful streusel crunch, these muffins will become an instant family favorite that everyone will love.
• Quick Morning Delight: Prepare these moist, fruity muffins in under an hour, making them an ideal solution for busy mornings or spontaneous breakfast gatherings with minimal kitchen effort.
• Versatile Gathering Star: Whether you're hosting a brunch, packing school lunches, or enjoying a cozy weekend morning, these raspberry muffins fit perfectly into any social or family occasion.

Raspberry Muffins Recipe

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4.5 from 25 reviews

• Total Time: 33-35 minutes
• Yield: 12 1x

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Description

Raspberry muffins offer a delightful morning treat that blends sweet tartness with tender crumb. Buttery batter studded with fresh raspberries creates a perfect breakfast companion you’ll savor with each delectable bite.

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Ingredients

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Dry Ingredients:

• 2 cups (240g) flour
• 1 cup (200g) sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup (30g) flour (for topping)
• 1/4 cup (50g) sugar (for topping)

Wet Ingredients:

• 2 large eggs
• 3/4 cup (180 milliliters) milk
• 5 tablespoons (75 milliliters) vegetable oil
• 3 tablespoons (45 milliliters) melted butter
• 2 teaspoons vanilla extract
• Zest of 1 lemon

Fruit:

• 1 1/2 cups raspberries
• Pinch of salt (for topping)
• 2 tablespoons cold butter, diced (for topping)

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Instructions

1. Prepare the streusel by combining dry ingredients and working butter into the mixture until it resembles coarse, sandy crumbs.
2. Heat the oven to 400°F and prepare the muffin tin with paper liners or a light coating of cooking spray.
3. In a large mixing bowl, thoroughly combine all dry ingredients using a whisk to ensure even distribution.
4. In a separate bowl, blend wet ingredients until smooth and well incorporated.
5. Gently fold the wet ingredients into the dry mixture, stirring minimally to prevent overmixing.
6. Carefully incorporate fresh raspberries into the batter, distributing them evenly throughout.
7. Fill each muffin cavity about two-thirds full with the batter, ensuring equal distribution.
8. Generously sprinkle the prepared streusel topping over each muffin, covering the surface completely.
9. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10. Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
11. Serve warm and enjoy the fresh, fruity muffins.

Notes

• Gently fold raspberries to prevent color bleeding and preserve their delicate texture during mixing.
• Use room temperature ingredients for smoother batter and more even baking, ensuring consistent muffin texture.
• Freeze fresh raspberries before adding to prevent color bleeding and maintain their shape while baking.
• For gluten-free option, substitute all-purpose flour with almond or gluten-free blend, maintaining same measurement proportions.

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 177 kcal
• Sugar: 11 g
• Sodium: 140 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 27 mg