Light and moist Raspberry Muffins with fresh juicy raspberries, and a sweet streusel topping. These cake-like muffins are irresistible!
Table of Contents
This raspberry muffin recipe is packed with bright flavor and natural sweetness. The crisp streusel topping makes them more like a healthy dessert, but they also make the perfect breakfast or afternoon snack.
I love my fruit fresh but for these muffins, I am willing to sacrifice a pint of raspberries 100%! That’s how good they are!
I shared these raspberry muffins with neighbors and them along with my boys would not stop raving about them! And if you love blueberries, try my highly praised healthy blueberry muffins and lemon blueberry muffins.
Ingredients for Raspberry Muffins Recipe
You’ll need a handful of simple ingredients to recreate this delicious raspberry muffins recipe.
- Egg: 1 large egg is needed for binding and structure.
- Milk: Use any milk. I like using whole milk in my healthy muffin recipes for a more rich, moist muffin.
- Greek yogurt: Adds moisture, texture, and tangy flavor.
- Oil: Keeps the muffins moist. A mild oil is best, I used avocado oil.
- Maple syrup or honey: Adds flavor. My go-to liquid sweeteners are maple syrup and honey but you can also use agave nectar.
- Lemon juice: A small amount gives a fresh lemon flavor in every bite.
- Baking essentials: Pure vanilla extract, baking powder, baking soda, and salt.
- Flour: Stick to all-purpose flour or whole wheat flour. All flours act differently, and these two flours will yield the best results.
- Raspberries: Fresh raspberries are deliciously tart and sweet. You can also use frozen raspberries.
- Cane sugar: Adds sweetness to the streusel topping.
- Butter: Brings the streusel together. I used unsalted butter to control the saltiness but you can use salted butter.
How to Make Raspberry Muffins
Homemade raspberry muffins are easy to make in one bowl. Here is a quick overview with photos, you’ll also find a full recipe card below.
Preheat oven to 375 F and spray your muffin pan with cooking spray or add muffin liners. Set aside.
- Make muffin batter: In a large mixing bowl add egg, milk, yogurt, oil, maple syrup, lemon juice, vanilla extract, baking powder, baking soda, and salt. Whisk to combine until the batter is smooth with no lumps.
- Add flour and raspberries: Add flour to the mixture and use a spatula to gently stir, just enough so the flour is moistened. Then carefully fold in the raspberries.
- Make streusel topping: In a separate small bowl, combine 1/4 cup flour, sugar and butter then mix until small crumbs form. I use my hands but you can also use a fork.
- Bake: Divide batter between 12 muffin openings, a regular ice cream scoop helps keep it even. Sprinkle evenly over the top of each muffin with the streusel and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Cool for 10 minutes and transfer to a wire rack. Enjoy right away or freeze for later.
Tips for Best Results
Follow these baking tips to nail these raspberry muffins every time!
- Don’t over mix the batter: To create the desired texture that’s light and fluffy, mix the batter just enough to combine the ingredients.
- Divide batter evenly: All your muffins will bake evenly, and look nicer too!
- Gently fold in raspberries: Raspberries are soft and can break up if not gently mixed.
- Use sweet raspberries: Brightly colored raspberries that aren’t crushed or bruised will be perfectly tart and sweet.
- Measure flour correctly: Use the scooping level method for best results. Spoon flour into the measuring cup and skim off the top with a knife.
- Follow the recipe: Any substitutions you make will change the final outcome, it’s important to follow this raspberry muffins recipe to the T.
- Use other berries and fruit: Muffins are incredibly customizable. Add in or substitute other fruits like blueberries, strawberries, rhubarb, blackberries or peach. You can even zest an orange or lime for a vibrant flavor that pairs great with raspberries.
- Regular yogurt or sour cream: If you don’t have Greek yogurt, use an equal amount of plain yogurt, or sour cream.
- Omit streusel topping: I love the buttery, sweet crisp topping but these bright muffins are just as delicious without the streusel topping.
- Add lemon flavor: Zest 1 lemon and juice 1/2 lemon, about 1 tablespoon. The combination of lemon and raspberries puts these summer-y muffins over the top!
- Add almond flavor: Add a dash of almond extract for a nutty taste. Keep in mind it’s stronger than vanilla extract, so don’t use too much.
- Add-ins: Change the taste and texture with add-ins like coconut flakes and nuts.
- Mini raspberry muffins: Distribute batter evenly between mini muffin cups and bake until a toothpick comes out clean. The total time for mini muffins is around 12-15 minutes.
How to Store
Store: For moist muffins, store them on a plate covered with a towel, and keep at room temperature for the first day. After that, transfer them to a container with a lid and store in the fridge for another 3 days.
Freeze: Make sure muffins are cooled and place them in an airtight container. They’ll keep in the freezer for up to 3 months. Thaw on a counter for a few hours, or microwave until warm.
Yes, but your muffins will be less sweet because growers freeze less ripe raspberries. Don’t thaw them first or you’ll have mushy muffins.
If you use baking powder with aluminum it may react with the acid in raspberries and make them blue during baking.
I can’t personally guarantee the results because this muffin recipe relies on gluten in the flour, and all-purpose gluten-free flour tends to be more dry. If you have almond flour, try my almond flour muffins and add raspberries.
Unfortunately no. In order to keep the dry ingredients to wet ingredients ratio, you must use a liquid sweetener. The muffin batter consistency will be off if you use sugar.
More Muffins Recipes to Try
- Almond muffins with berries
- Banana protein muffins
- Almond flour blueberry muffins
- Healthy cranberry orange muffins
- Healthy strawberry muffins
- Almond flour strawberry muffins
- Healthy lemon blueberry muffins
- 1 large egg
- 1/2 cup any milk
- 1/2 cup Greek yogurt plain
- 1/4 cup any mild oil I use avocado oil
- 1/2 cup +2 tablespoons maple syrup or honey
- 1 tablespoon lemon juice fresh
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups 2 tablespoons all-purpose flour or 1 1/2 cups 2 tablespoons whole wheat flour
- 2 cups fresh or frozen raspberries
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- Add egg, milk, yogurt, oil, maple syrup, lemon juice, vanilla extract, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible.
- Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine. Fold in raspberries.
- To make streusel topping, in a small bowl, combine 1/4 cup flour, 2 tablespoons sugar and 1 tablespoon butter. Using a fork or your hands mix until small crumbs form.
- Distribute muffin batter between 12 openings of a muffin tin (I used regular ice cream scoop) and sprinkle with streusel topping evenly. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove raspberry muffins from the oven and let cool for 10 minutes. Enjoy!
- Store: On a plate on a kitchen counter covered with a towel for 1 day. Then transfer muffins to a container with a lid and into the fridge for another 3 days.
- Freeze: Bake, cool and place muffins in an airtight container or loosely covered container. Freeze for up to 3 months. To thaw, just place one muffin on a counter for a few hours or microwave.