Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.
Raspberry 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 hope you all had a wonderful holiday season and you’re ready to take on 2019! For the most part, we kept things simple and quiet at home.
Now 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 bigger and more alert, 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.
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 Raspberry Muffin recipe is not only tasty, but it’s also easy to make.
Basically, if coffee cake and Raspberry Muffins had a baby, this recipe would be it! Pretty tasty, right?
How To Make Raspberry Muffins From Scratch!
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.
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 Raspberry Muffins up in about 30 minutes in the morning!
Here the basic how to, but be sure to print the full recipe card below which includes all of your measurements and recipe notes!
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!
And let me just say, a cold glass of milk or a hot mug of coffee pair perfectly with these yummy treats.
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!
And if you ever want to switch it up, swap out the berries and make Strawberry Coffee Cake Muffins, instead!
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 ready to eat, remove 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. 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!
(In the summer and fall, I make each version when I get fresh-picked berries for the season!)
There’s no bad time to eat Raspberry Muffins! Enjoy them as a quick breakfast, a brunch treat, or a tasty snack … and don’t forget to share!
More Delicious Muffin Recipes:
- Blueberry Muffins
- Morning Glory Muffins
- Banana Muffins
- Cranberry Orange Muffins
- Lemon Poppyseed Muffins
Raspberry Muffins
Click the button above to save this delicious recipe to your board!
Tools You’ll Need To Make This Raspberry Muffins Recipe:
Let’s Connect!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can ask questions and see what’s new with Sugar & Soul! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #sugarandsoulco so I can see all the wonderful recipes YOU make from this site! You can also Subscribe to my Newsletter so you never miss a delicious recipe again!
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 buttermilk
- 1 1/2 cup fresh or frozen raspberries
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 degrees 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 degrees F and bake muffins for 18-20 minutes. Toothpick should come clean from center aside from potential raspberry juice.
Notes
- You can either mix half of the strawberries into the batter and add half to the top, which will result in flatter muffins. Or you can mix all of the strawberries into the batter which will yield dome topped muffins.
Leave a Reply