Raspberry Muffins

These fluffy raspberry muffins bring the warmth of homemade baking to your kitchen with minimal fuss and maximum flavor. Bursting with juicy raspberries and topped with a golden dome, they're the perfect treat for busy mornings or afternoon snacks.

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Prep Time 15

Cook Time 20

Servings: 12

Calories: 185

Ingredients Method Notes

Ingredients

2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup melted butter
1 large egg
1 cup whole milk
1 teaspoon vanilla extract
1 1/4 cups fresh or frozen raspberries
1 tablespoon flour (for coating berries)

Method

Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease with butter. Toss raspberries with 1 tablespoon of flour to prevent them from sinking during baking.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Creating wells in the center helps incorporate wet ingredients evenly without overmixing.
In a separate bowl, whisk melted butter, egg, milk, and vanilla until smooth. The mixture should be completely combined and slightly warm from the butter.
Pour wet ingredients into the flour mixture and gently fold with a rubber spatula until just combined. The batter should look slightly lumpy – this ensures tender muffins.
Gently fold in the flour-coated raspberries, distributing them evenly throughout the batter.
Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 20-25 minutes until tops are golden brown and a toothpick inserted in center comes out with just a few moist crumbs.

Notes

Mix dry ingredients the night before for faster morning prep. Don't overmix the batter - stop as soon as ingredients are just combined. Coat berries in flour to prevent sinking. Don't open oven door during first 15 minutes of baking. Store in airtight container for up to 3 days or freeze for up to 3 months. Can use frozen raspberries straight from freezer.