Jumbo Bakery Style Raspberry Muffins

One of the most economical breakfasts are homemade muffins that have been baked ahead of time and then frozen. When time permits, I love to bake breakfast muffins ahead of time so my family has a nice treat on busy mornings. One of my favorite options are muffins that contain berries. In the summertime, there is no shortage of blueberries, strawberries, and raspberries making these muffins the perfect choice.

I am a sucker for a nice muffin top so it took 3 times to perfect this recipe. I baked my first batch in 94-degree heat and let me tell you, it did not work out. It took cooler temperatures and some ingredient swaps to figure this one out. At the end I also discovered that freezing the fresh berries ahead of time and mixing them frozen into the batter yielded the best results. I also saved a couple for each batter top before adding the sanding sugar and baking = perfection.

Inexpensive - I made these in-season when raspberries frequently go on sale.

Easy - These are not that hard to make and kids can even help.

Convenience - You can easily freeze these muffins for an on-the-go breakfast.

Flour - This recipe features all-pupose flour which gives it structure and provides the base of the recipe.

Baking powder -This helps the muffins to bake up with a light and airy texture.

Salt - Enhances the flavor of the ingredients.

Butter - Provides moisture for the muffins and acts as the "fat" on this recipe.

Sugar - Granulated sugar sweetens the muffins.

Lemon Zest - The lemon zest from one lemon provides a tangy and vibrant flavor.

Eggs - Help to bind the ingredients.

Cinnamon - Adds a cozy and warm flavor to the muffins.

Extract - Lemon extract adds to the vibrance of these muffins.

Milk - Whole milk provides moisture to the batter.

Raspberries - Fresh then frozen raspberries, or store-bought frozen raspberries work best in this recipe.

Heat oven to 400℉, line muffin tins.

Mix dry ingredients (flour, baking powder, etc.) in one bowl.

Cream butter and sugar in another bowl, add wet ingredients (milk, eggs, etc.) then dry ingredients.Fold in most frozen raspberries.

Fill liners, top with remaining berries and sugar.

Bake at 400℉ for 5 minutes, then reduce heat to 350℉ and bake 20-25 minutes more.

Cool completely before enjoying.

**Get the printable recipe below!

My muffins are flat or sank in. What could have happened?

Typically, if there is too much moisture in the muffins, or you stopped the oven prematurely. While there is no way to make your muffins fluffy again they will still taste good once baked throughout-they just won't have bakery-style tops.

How do I get raspberries throughout the muffin?

I have found that using frozen raspberries is the best bet for a fluffy top and evenly distributed raspberry ratio. I do not recommend tossing raspberries with flour because they will get smushy and gummy leading to flour chunk in your muffins.

Do I need to thaw my raspberries before baking?

You do not need to thaw raspberries before baking. In fact, this recipe works best with frozen raspberries. I suggest washing fresh berries, allowing them to dry, and then laying them flat on a parchment-lined baking sheet to freeze for best results.

Room temperature: Store in an airtight container for 1-2 days. Make sure they cool completely before sealing to prevent moisture and mold.

Freezing: Freeze for up to 3 months. Cool completely, then place in a zip-lock bag or airtight container. Thaw at room temperature or in the fridge before enjoying. These muffins may feel slightly wet after thawing but a quick heat-up in the microwave, air fryer, or oven will help them crisp up again!

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