Raspberry Muffins are a tender and quick breakfast recipe loaded with juicy red raspberries and topped with an irresistible sugar crumble.
Muffins are one of my favorite baked goods! And if they’re yours too, you definitely need to check out my Strawberry Coffee Cake Muffins and my Cranberry Orange Muffins.
Made with juicy raspberries and a sweet crumble topping, Raspberry Muffins are the easy grab-and-go snack that’s sure to please.
I’m ready to hibernate for the next couple of months working and playing with Evie and hopefully catching up on my reading because honestly, I read so few books last year compared to previous years that it’s almost embarrassing.
And I’m also hoping to establish a bit more of a routine for my family, now that Evie is getting older and more active, I think it will be easier to keep us all on a schedule.
Starting with our crazy mornings where fitting in breakfast is sometimes a struggle.
Easy And Delicious Breakfast Option
So if breakfast is a struggle for your family, everyone can snag one of these Raspberry Muffins as they head out the door. Or, if you’re a brunch fan (and who isn’t?), share a basket of these with friends and family.
Trust me, they’ll be asking for seconds … and for the recipe. 😉
Now for the best news yet: this muffin recipe is not only tasty, but it’s also easy to make. Basically, if coffee cake and muffins had a baby, this recipe would be it! Pretty tasty, right?
What I really love about this recipe is that as long as you set your butter out on the counter the night before, you can whip these muffins up in about 30 minutes in the morning!
How To Make Raspberry Muffins
Begin with your ingredients which include: Unsalted butter, sugar, an egg, vanilla, flour, baking powder, salt, buttermilk, and raspberries.
The crumble is super simple too, but it’s what makes these muffins so irresistible. All you need is butter, flour, brown and granulated sugar — and it’s so good.
- Preheat the oven to 375 degrees F and line a muffin tin with liners and set aside.
- In a large mixing bowl or stand mixer, cream together the butter and sugar.
- Beat in egg and vanilla extract until combined, the mixture will be a bit lumpy, that’s okay.
- In a large bowl, whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
- Slowly add buttermilk and dry ingredients to the wet ingredients, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
- In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in the raspberries.
- Add about 1/4 cup of batter to each muffin cup.
- Load up the tops of the muffins with remaining raspberries.
- In a mixing bowl, beat crumble ingredients until it looks like, well… a crumble. Sprinkle the crumble on the tops of the muffins.
- Reduce oven heat to 350 degrees F and bake muffins for 18 to 20 minutes. A toothpick inserted into the center should come clean aside from potential raspberry juice.
I thought mornings were crazy before our daughter Evie was born, but now, they’re chaotic as ever!
If the mornings at your house are hectic too, pre-making breakfast means there’s one less thing to worry about.
It can also be hard to feed picky eaters before they head out the door.
Everyone in the family will be asking to eat these scrumptious Raspberry Muffins, and can grab them on the run!
Can You Freeze Raspberry Muffins?
Yes, you can definitely freeze these muffins. I recommend baking them, allowing them to cool completely then wrap each muffin in plastic wrap and place in a freezer bag and freeze for up to 3 months.
When you are ready to consume, remove them from the freezer and allow to thaw at room temperature.
Tips for Making these Raspberry Muffins:
1. You can either mix half of the raspberries into the batter and add half to the top, which will result in flatter muffins. Or you can mix all of the raspberries into the batter which will yield dome-topped muffins.
2. Fresh or frozen raspberries may be used in this recipe. But both should be tossed in a tablespoon of flour to help them from sinking to the bottom of the muffins
3. If you’re interested in adding a touch of chocolate, fold 1/2 cup of mini chocolate chips into the batter.
4. Buttermilk is a MUST! Buttermilk and other kinds of milk have different acid levels and react differently with the leavening agent and sugars used. If you don’t have buttermilk, you make a substitute yourself following the steps below!
How to Make Buttermilk Substitute:
- Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or 4 cup measuring cup.
- Use a small fresh lemon or white vinegar. Stir in 1 tablespoon of lemon juice OR vinegar into the bowl with the milk and whisk to combine. Viola! You have buttermilk!
How To Serve
There’s no wrong way to enjoy a muffin, but let me just say, a cold glass of milk or a hot mug of coffee pair perfectly with these yummy treats.
Also, I highly recommend popping them in the microwave for 15 seconds before enjoying with some butter. But they’re delicious all by themselves too!
Then when cravings hit for an afternoon snack, Raspberry Muffins with a latte or iced coffee make the perfect pick-me-up.
These muffins will become a family favorite, for sure!
There’s no bad time to eat a fresh Raspberry Muffin! Enjoy them as a quick breakfast, a brunch treat, or a tasty snack … and don’t forget to share!
More Delicious Muffin Recipes:
Tools You’ll Need To Make This Recipe:
Raspberry Muffins
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Raspberry Muffins
Ingredients
Muffins:
- 1/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour + 1 tablespoon
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup buttermilk1
- 1 1/2 cup raspberries2,3
Crumble:
- 2 tablespoons cold butter
- 1/4 cup all-purpose flour
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
Instructions
- Preheat over to 375°F and line a muffin pan with liners and set aside.
- In a large mixing bowl or stand mixer, cream together the butter and sugar.
- Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that’s okay.
- Whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
- Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
- In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half OR ALL of the raspberries. See notes.
- Add about 1/4 cup of batter to each muffin liner.
- Load up the tops of the muffins with remaining raspberries.
- In a mixing bowl, beat crumble ingredients until it looks like, well… a crumble. Sprinkle the crumble on the tops of the muffins.
- Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.
Video
Notes
- Buttermilk Substitute: Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or measuring cup. Stir in 1 tablespoon of lemon juice OR vinegar into the bowl with the milk and whisk to combine.
- You can either mix half of the raspberries into the batter and add half to the top, which will result in flatter muffins. Or you can mix all of them into the batter which will yield dome topped muffins.
- Fresh or frozen raspberries may be used in this recipe. But both should be tossed in a tablespoon of flour to help them from sinking to the bottom of the muffins
- How To Freeze: After baking, allow them to cool completely then wrap each muffin in plastic wrap and place in a freezer bag and freeze for up to 3 months. When you’re ready to eat them, remove from the freezer and allow them to thaw at room temperature.
Suzannah says
I made these today and they are delicious! I omitted the crumble topping to cut back on the sugar content a bit and they are still delicious. A hit with my son and husband alike. I was only able to get 14 fairly small muffins rather than the 18 it says. Great use for those raspberries that are to mushy to eat. I will definitely be making them again!
Linda says
Delicious and buttermilk is a must. Served for lunch with beef roast and a salad; great combination. Thank you!