Soft and fluffy fresh raspberry muffins are a delicious and quick breakfast. Baking a fresh batch of these raspberry muffins to be ready for breakfast or an afternoon snack with a cup of tea is absolutely fantastic. I added flaked almonds to give this recipe some crunchiness and some powdered sugar to give it more sweetness.
Raspberry Muffin Recipe
This recipe is straightforward and so simple. It doesn't even need an electric mixer; you can mix all the ingredients by hand. The recipe is also versatile; it uses homemade sour milk; if you like, you can use store-bought or even yoghurt. These raspberry muffins are utterly delicious and soft. They are perfect for breakfast with a cup of tea, my children love them so much, and they even take them in lunchboxes to school.
Is it better to use frozen or fresh raspberries?
Using fresh or frozen raspberries is a personal preference; for me, I love to bake these muffins with fresh raspberries. I believe it gives a better flavour and texture to the muffins. If you prefer using frozen raspberries, that is fine just don't use them frozen, make sure to defrost them then pat them dry with a paper towel to get rid of all the excess water.
Ingredients You Will Need
- Plain flour: Measure the flour correctly; if the flour is more than required, you will end up with dry muffins.
- Baking powder and baking soda: Both help in providing a significant rise to the muffins.
- Vanilla extract: It gives a nice flavour to the muffins.
- White vinegar: Necessary for making sour milk by adding one tablespoon of vinegar to a cup of milk.
- Milk: I used full-fat milk; it gives moisture and flavour to the muffins. You can also use non-dairy milk if you prefer.
- Oil: I like using oil because it provides softness and moisture to the muffins. You can use sunflower oil, vegetable oil or coconut oil.
Feel free to use melted butter instead or combine both.
- Egg: I always prefer using large eggs in baking and at room temperature.
- Granulated sugar: It provides sweetness to the muffins. You can use caster sugar instead.
- Fresh raspberries: Use fresh Raspberries.
- Flaked almond: It is optional; I used it for adding some crunchiness and flavour to the muffins.
How To Make This Raspberry Muffins
Preparations: 1- Preheat the oven to 170C.
2-Line a 12 cup muffin tip with muffin liner.
Making the muffins: In a bowl, whisk the egg and vanilla extract then add sugar and whisk well.
After that, add oil, milk and vinegar, whisk.
Add flour, baking soda, salt and baking powder then stir.
Add the fresh raspberries and flaked almond (Keep some for the top).
Spoon the batter in the muffin cups.
Sprinkle some flaked almond on top.
Baking: Bake for 25-30. Minutes.
Allow the muffins to cool down then sprinkle some powdered sugar on the top (optional).
- Using ingredients at room temperature allows everything to combine well.
- You can replace the one cup of milk + one tablespoon vinegar with one cup buttermilk.
- You can bake this recipe in a mini muffin pan, only adjust the temperature accordingly.
- Try this recipe with different berries such as blackberries or blueberries.
- Replace milk and vinegar with sour cream or yoghurt.
- Add some white chocolate, dark chocolate chunks, nuts or seeds to the batter.
- Drizzle the raspberry muffins with sugar glaze or lemon glaze.
- Make it chocolaty and add 2 tablespoons of cocoa powder to the batter.
Storing and freezing
These muffins will stay fresh for 4 days in the fridge; keep them in a well-sealed container.
These raspberry muffins freeze so well; you can keep them in an airtight container for 3-4 months in the freezer. Let them thaw at room temperature when needed.
How to prevent the raspberries from sinking in the bottom of the muffin cups?
To prevent the raspberries from sinking in the bottom of the muffin cups, simply coat the raspberries with some flour before adding them to the batter.
Can I make these muffins sugar free?
Yes, you can use any sugar substitute such as Stevia or Monk fruit.
Can I use butter instead of oil in this recipe?
Oil provides moisture to the muffins; however, you can use butter instead. First, cream the butter with sugar, then add the other wet ingredients.
More Muffin Recipes
- Easy chocolate chip banana muffins
- Low carb keto coffee cupcakes
- Moist lemon blueberry muffins with lemon glaze
- Fudgy double chocolate muffins
Recipes you may like
Easy Homemade Raspberry Muffins
- Preheat the oven to 170C.
- Line a 12 cup muffin tip with muffin liner.
- Making the muffins: In a bowl, whisk the egg and vanilla extract then add sugar and whisk well.
- After that, add oil, milk and vinegar, whisk.
- Add flour, baking soda, salt and baking powder then stir.
- Add the fresh raspberries and flaked almond (Keep some for the top).
- Spoon the batter in the muffin cups.
- Sprinkle some flaked almond on top.
- Bake for 25-30. Minutes.
- Allow the muffins to cool down then sprinkle some powdered sugar on the top (optional).
If you like this recipe and want to save it for later? Add it to your favourite recipe board on Pinterest!
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