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–+ servings

The BEST Raspberry Muffins

Sweet. Tangy. Juicy. Not your average muffin. These bakery-style Raspberry muffins are simple to make, bursting with raspberries, and are sure to brighten your day!
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Prep Time 10 minutes
Cook Time 28 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 large muffins
Calories 338 kcal

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

Sofia’s Tips:
  • 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!
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 

Nutrition

Calories: 338kcalCarbohydrates: 60gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 1mgSodium: 147mgPotassium: 102mgFiber: 2gSugar: 33gVitamin A: 30IUVitamin C: 11mgCalcium: 103mgIron: 2mg
Keyword 10 minute recipe, fall baking, fresh baked, home baker, maple sugar, moist, raspberry, simple recipe, sweet and tangy, zesty
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