The BEST Raspberry Muffins {Sweet & Tangy}
Light. Soft. Moist. Inspired by my popular Lemon Cranberry Muffins recipe, The BEST Raspberry Muffins are large, citrusy, and loaded with frozen raspberries. Add citrus, milk, a generous sprinkle of sugar on top, and you will have the most lovely bakery-style muffins! They’re simple, comforting, and exactly what you’ve been craving to start your day!
Everything You Need for The Best Raspberry Muffins
This recipe is adapted from The Mindful Meringue’s The BEST Lemon Cranberry Muffins with a few simple changes: 1. Cranberries are swapped for raspberries 2. Lemon zest is omitted 3. Extra raspberry pieces are added on top 4. Demerara sugar is sprinkled over the tops before baking for the ultimate bakery-inspired muffins.
To make these muffins you will need:
- Flour: All-purpose, to create the structure for these muffins
- Sugar: Granulated, to bring sweetness and help create the perfectly dense and moist muffin texture.
- Oil: Vegetable oil, to add moisture
- Milk: Dairy or non-dairy, to add moisture
- Eggs: 2 Large eggs, to support the structure and create lift
- Citrus: lemon juice, orange juice
- Frozen Raspberries: LOTS, to add the ultimate pop of tart and sweet!
- **Baking essentials: Baking powder, salt, vanilla extract
A few helpful Tips
- Fresh or frozen raspberries work well in this recipe
- Gently fold your berries into your batter
- A few extra raspberry pieces on top make the muffins look especially pretty once baked
- Coarse (Demerara) sugar gives the tops a light crunch and a subtle bakery-style finish
Before You Bake: FAQ
Can I use fresh or frozen raspberries?
Yes, both work well in this recipe! Remember: Frozen raspberries get folded into the batter in their frozen state (DO NOT thaw). Fresh raspberries just need extra care to avoid mashing them while incorporating them into the batter.
Why are my raspberry muffins too moist?
Raspberries naturally release juice as they bake. This helps create extra moisture and softness however too much fruit or over-mixing can leave the muffins heavier than you’d want.
How do I keep raspberries from falling apart in the batter?
A gentle hand helps with this! Mix raspberries in, with as few folds as possible, just until they speckle your batter. A few pink streaks is part of the charm, but you don’t want the batter fully turning into a raspberry swirl.
Why use Demerara sugar on top?
Demerara is a type of coarse sugar. It gives the tops of these muffins that light crunch that feels bakery-like.
Can I make these raspberry muffins ahead of time?
Absolutely! Bake them the day before, let them cool completely, and store them in an air tight container. Warm for a few minutes in a hot (but turned off) oven when just about ready to eat them!
Storage + Make-Ahead Tips
- This is a quick muffin recipe that tastes best on the day they are baked!
- You can store the cooled muffins in an airtight container, at room temperature
- Leftover muffins last for 2-5 days at room temperature, however expect the tops to slightly moisten from the raspberries
- These muffins can be frozen in a sealed, freezer safe bag for up to 1 month
Mindful Moments
- Whisk, Stir, and Fold all of the muffin ingredients in the same bowl
- Watch the raspberries lightly streak muffin batter pink
- Notice the sweet, buttery smell of freshly baked raspberry muffins
- Cool for a few minutes and enjoy your creation!
How It All Comes Together
Prepare the muffin batter. In a large bowl, combine flour, sugar, baking powder and salt.
Create a well in the centre and add eggs, milk, oil, vanilla, lemon juice and orange juice.
Mix frozen raspberries with flour.
Fold raspberries into muffin batter (note: be gentle to keep the fruit from breaking down).
Scoop the batter into your prepared muffin pan (note: spacing the muffins out creates a larger rise!)
Top each muffin with a few extra raspberry pieces for a simple, pretty finish.
Sprinkle the tops with Demerara (or other coarse) sugar just before baking for that light crunch and golden bakery-style look.
Bake for 400F for 8 minutes and ~20 minutes at 375F, watching for domed tops and a lightly golden finish.
Cool the muffins, use a butter knife to help you loosen the muffin tops from the muffin tins, then transfer muffins to a baking rack.
The BEST Raspberry Muffins
Ingredients
- 3 cups All-purpose Flour + additional 1 tbsp (to add to raspberries)
- 4 tsp Baking Powder
- pinch of salt
- 1/2 cup Vegetable/Canola Oil
- 1/2 cup Milk I typically use 2% m.f. or higher
- 1 3/4 cups Granulated Sugar
- 2 Eggs large
- 1/4 cup Lemon Juice
- 1/4 cup Orange Juice
- 1 tsp Vanilla Extract or vanilla bean paste
- 2 1/2 cups Frozen Raspberries
- 2 tbsp Demerara Sugar or other coarse sugar
Instructions
- Preheat oven to 425°F (400F for convection oven). Prepare a muffin tin with 12 muffin liners with either paper liners or non-stick cooking spray.
- In a large bowl, whisk together flour, baking powder and salt to aerate.
- Create a well in the centre of the bowl with dry ingredients and add vegetable oil, sugar, eggs, milk, lemon juice, orange juice, and vanilla extract.
- Whisk together ingredients until just combined.
- In a small bowl, add 1 tbsp flour to the fresh/frozen raspberries. Stir to coat raspberries with flour. Fold raspberries into muffin mixture.
- Divide the batter into the 12 prepared muffin cups. Decorate with a few additional raspberries and coarse sugar on top.
- Bake at 425°F (400F convection oven) for 8 minutes, then reduce the oven temp to 375°F(350F convection oven) and bake for another ~20 minutes or until a toothpick inserted into the centre comes out with a few crumbs attached.
- Cool for 5-10 minutes in muffin tins then let cool completely on wire rack (note: I use a butter knife to gently loosen any muffin tops that are stuck to the muffin tin, prior to removal from tin)
- Enjoy!
Notes
- To allow more space for muffins to rise – use two cupcake/muffin trays instead of one – spacing out muffin liners so that only six are used in each tray)
- These muffins can be frozen in an air-tight freezer bag for 1-3 months! Simply defrost at room temperature, and warm for a few minutes in a warm oven for that freshly baked muffin warmth!
- Enjoy!
