Raspberry Muffins are soft, fluffy treats bursting with fresh, juicy berries. Made with simple ingredients, a spoon and two bowls this is an easy recipe for raspberry lovers.
Happy New Year! Hard to believe it’s the 1st day of 2022, but evidently time flies while dodging 2021 resolutions. The 12 months since Time’s Square last ball drop have passed in a blur, yet I still haven’t become a better person or stepped foot in a gym. For once, procrastination isn’t the culprit; I’ve just accepted that my best self is an anti-social, out-of-shape woman.
For most people, January is a fresh start but for me it’s just the opposite. Only I don’t have a clue what the opposite is called. I’m guessing the antonym for ‘fresh start’ would be ‘stale stop’ but that sounds ridiculous. If you can start fresh then you should be able to stop fresh, too–which is fitting since I’m fresh out of a gym membership.
Whatever jargon is used to justify it, 2022 is the year I put a stop to self-improvement resolutions. From here on out, there’ll be no more exercise and no more killing people with kindness. Instead, I’ll pack on a few pounds and kill people with a Kitchen Aid mixer. The lethality remains to be seen, but at least a beater on high speed can sever a finger or two.
My mixer’s on standby in a pantry cabinet until duty calls, but the irony is that any injuries will likely be to my own accident-prone fingers. At least all 10 will stay intact today seeing as I’m making muffins and the only mixing will be with a non-motorized spoon. Soft, fluffy and bursting with fresh berries this recipe will sweeten even the most bitter person–myself included.
Before sharing the recipe for Raspberry Muffins with melted white chocolate, here are a few tips to help you out:
Fresh raspberries are highly recommended but frozen will work in a pinch. Do not thaw and be sure to blot excess moisture with a paper towel before adding to batter. Note that you may need to bake a few additional minutes with frozen berries due to their extra moisture content.
I used full-fat sour cream for maximum moisture in these muffins but plain Greek yogurt would also work as a substitution.
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in drier, denser muffins than the moist muffins you’ll get with properly measured flour.
Above all, do not overmix or overbake the batter or else the end result will be muffins that are dry and dense.
For bakery style muffins, bake at an initial temperature of 425 degrees for the first 5 minutes then reduce heat to 350 degrees for the duration.
Storage and Freezing Tips for Raspberry Muffins
Store muffins in an airtight container at room temperature up to 2 days.
Freeze muffins in an airtight container or freezer bag up to 2 months. Thaw overnight in the refrigerator then bring muffins to room temperature before enjoying.
I hope you enjoy this easy Raspberry Muffin recipe. Please leave a rating and review below when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like raspberry recipes then you’ll love these Raspberry White Chocolate Blondies. With creamy white chocolate and fresh red raspberries this flavorsome spin on blondies is pure bliss.
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 cup full-fat sour cream room temperature
- 2 tsp vanilla extract pure
- 2 Tbsp milk room temperature
- 2 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt fine
- 1 1/4 cups fresh raspberries divided
- 3 ounces white chocolate melted
- Preheat oven to 425 degrees. Line a standard 12-count muffin pan with cupcake papers then set aside.
- Add brown sugar, granulated sugar, oil, eggs, sour cream, vanilla and milk to a mixing bowl then whisk vigorously until combined.
- In a separate bowl. sift together flour, baking soda, baking powder and salt.
- Add dry ingredients to wet then stir with a wooden spoon until just moistened and flour is still visible. Do not overmix.
- Add 3/4 cup of raspberries to batter then gently stir until just combined.
- Distribute batter evenly among 12 muffin liners.
- Top muffins with remaining 1/2 cup of raspberries.
- Bake for 5 minutes at 425 degrees. Keeping the oven door closed, reduce temperature to 350 degrees then bake for 15 additional minutes or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking.
- Remove muffins from the oven and cool in the muffin pan for 5 minutes. After 5 minutes, remove muffins from the pan and place on a wire rack to cool to room temperature.
- Drizzle muffins with melted white chocolate and enjoy.
- Muffins will keep in an airtight container at room temperature up to 2 days.