These homemade raspberry muffins are a family favourite at any time of the year. We absolutely love this recipe. I mean, why buy store-made muffins when it is this easy to make your own fresh muffins at home?
Homemade muffins are a staple in our busy household. And we always love having a fresh batch of muffins at the ready for a quick breakfast on the run or as a light afternoon snack when that midday hunger kicks in. When it comes to flavours, we’re not too picky, but these homemade raspberry muffins definitely top our list of favourites.
The great thing about muffins made with fruit is that you don’t need to buy fresh in-season berries. I find that frozen berries are actually better in baked goods, and did you realize fresh fruit isn’t always best, especially in the winter months? Think about it, would you rather eat fruit that has been flash-frozen as it is harvested at its peak freshness and flavour, or would you rather eat fruit that has traveled long distances in unknown conditions before it reaches your table? I know what my answer is to that question! And the great thing is that there’s no difference in nutritional value.
So when it comes to these homemade raspberry muffins, we almost always use frozen berries. It makes for an incredibly easy recipe that results in moist, delicious raspberry muffins. And there’s just enough sweetness in these muffins, plus the crusted coarse sugar on top is just an extra sweet treat.
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Blueberries and raspberries are our tried and true favourites, but you could easily adapt this recipe with your preferred fruit choice. Combine fruits like blueberries or bananas with raspberries, or even some lemon zest and lemon juice for a completely different taste. Or toss in a bit of dried fruit and nuts for a completely different taste and texture.
I’m going to go out on a limb here, but I think these homemade raspberry muffins will become a staple in your home as well.
![These homemade raspberry muffins are light, fluffy and bursting with juicy raspberries. They are a family favorite any time of the year | A Burst of Beautiful](https://www.nickandalicia.com/wp-content/uploads/2016/05/Raspberry-Muffins-A-Burst-of-Beautiful-5-720x720.jpg)
The Best Homemade Raspberry Muffins
Our all-time most pinned recipe! These moist and delicious muffins can be made from fresh or frozen raspberries!
Ingredients
- 1 cup whole milk
- 1 tbsp white vinegar
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup brown sugar
- ¾ cup white sugar
- ½ cup unsalted butter, softened
- 1 egg
- 2 tsp vanilla extract
- 1½ cups frozen raspberries
- 6 tsp coarse sugar
Instructions
- Preheat oven to 425°F. Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray.
- Combine milk and vinegar in a measuring cup. Stir and allow to sit for 5-10 minutes. Milk will thicken or curdle, effectively making buttermilk.
- In a medium bowl, combine flour, baking powder, baking soda and salt.
- Using an electric mixer, combine brown sugar, white sugar, butter, egg, vanilla and milk/vinegar in a large bowl and mix until combined.
- Add the dry mix until just combined, do not overmix.
- Fold in the frozen raspberries
- Scoop the muffin mixture into each cup, filling it to the top of the liner.
- Top each muffin with ½ tsp coarse sugar.
- Bake for 5 minutes at 425F and then reduce temperature to 350 and bake for 18-20 minutes until a toothpick can be inserted and removed cleanly.
Notes
- If you like this recipe, you'll want to try our Blueberry Muffin and Raspberry Turnover recipes as well! Just search for them on www.nickandalicia.com.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 282Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 261mgCarbohydrates: 46gFiber: 2gSugar: 24gProtein: 4g
If you loved these raspberry muffins, you’ll want to check out our Blueberry Banana Muffins and our Banana Coconut Muffins too! We hope you enjoy these muffins and we would love to hear what your favourite homemade muffin recipe is, leave us a comment below.
Shawnna says
oh yummy for my tummy!
Georgia says
Made these amazing muffins in my wood burning stove…turned out a treat…will definitely make them again!!
Nick says
Hi Georgia! Glad you liked these…it’s our go-to recipe! I’m sure they were even more delicious coming from a wood-burning stove!
Caitlin says
In the process of baking the muffins they turned blue. But still taste amazing!
Alicia says
Sometimes the blueberries will turn the muffins blue, it just depends how mashed up they get. But, as you said, they will still taste the same! 🙂
Leah says
These were great! I added a little bit of lemon juice too and they were perfect ? Delicious recipe!! ?
Alicia says
We will have to try lemon juice in ours next time as well! I’m glad you enjoyed them! xo
Sarah Mc says
These were delicious. A nice, crunchy muffin top and tender inside. The perfect flavour too, not too sweet!
Thank you for the recipe.
Alicia says
Sarah, I’m so glad to hear you liked this recipe. It’s definitely one of our favorites! 🙂
sharon giebelhaus says
the best frozen raspberry muffin recipe on the planet,
Alicia says
So glad you enjoyed them, Sharon! 🙂
Helen says
These were delicious!! Thanks for sharing. Really moist, and sweet (but not too sweet). My kids came back for seconds, always a good sign.
Alicia says
That is wonderful to hear, kid-approved is always the best! 🙂
Maggie says
These made 16 for me. Did I possibly do something wrong?
Nick says
Hi Maggie,
It’s probably that you either have smaller muffin cups than ours, or maybe you put just a little less batter in each cup! Hope they turned out delicious! This is our most popular recipe post!
Nick
Patricia K says
This is one of the best muffin recipes! I used regular buttermilk. Will definitely make these again.
Alicia says
So glad you enjoyed them, Patricia. I think I will have to make another batch of these this week, they are my favorite!
Rena says
These are the best! Made them for the family 3 times within a week! Everyone loves them! Easy too@
Alicia says
So glad to hear these are a family favorite for you too!
Tina says
Have my own raspberry patch so I’m trying this today. My mouth is watering!
Alicia says
That is so wonderful, I wish we had our own raspberry patch. I hope you enjoyed the recipe! 🙂
Bianca says
This recipe is awesome! I’m glad I found it. Best muffins I’ve ever made, everyone loved them. The top was crunchy, and the muffins were moist and fluffy on the inside. I used small frozen strawberries because I didn’t have any raspberries. The whole house smelled delicious! I will definitely make more, next time with raspberries. Thank you for this recipe!
Alicia says
Oh, I am so happy to hear you loved this recipe. Muffins are a favorite around here, and I always love mixing up the recipe, you can use any fruit you desire. I will have to try strawberries next time! xo
Julia says
Made these with gluten free flour from King Arthur, and an egg replacer (just for fun on the egg part). They turned out so yummy thanks!!
Alicia says
Thank you for sharing, Julia! I am so glad you enjoyed them! xo
Amantha M. says
Have u ever frozen these before? I’m try make things kids can grab as snacks during quarantine and they love raspberries!!!
Alicia says
Hi Amantha! We’ve never tried freezing them, we usually eat them all up before we’d have the chance to save any. I imagine they would freeze as well as any muffin recipe, if you do, please let us know if they freeze ok! 🙂
Becca says
The muffins look fab. Can’t wait to make them. Just wondering, if I use frozen raspberries, will they sink to the bottom like most raspberry muffins. If so, is there anything I can do to prevent this?
Nick says
Hi Becca,
I have made them several times, and no they will not sink to the bottom! The batter is thick enough that it will keep them throughout the muffin! Just don’t be too aggressive when folding them in, and make sure that you take them out of the freezer just as your ready to stir them in, not before or they will thaw out too much. Hope you enjoy them!
Hanna says
Honestly best muffin recipe.
My subs:
I reduced the sugar and used oil instead of butter. And used zest of 1 lemon instead of vanilla.
I also used 1 cup wholewheat flour because thats all i had.
Came out fluffy and full of flavour. Domed top.
Will use again for sure.
Very happy thanks so much. Glad i made it.
Alicia says
That is so great to hear, Hanna, and thank you for sharing your substitutions! I’m going to try lemon zest next time I make a batch of these!
Sally Andary says
I have made these. They are great. I sprinkle granulated white sugar on the raspberries before adding them to the batter.
Nick says
Mmmmm…that would give them just a bit more sweetness! I like it! 😉
Chloe says
Can you freeze these?
Nick says
Absolutely! In fact, if you freeze them once they cool, they will be extra moist when you thaw them out. Just leave on on the counter the night before and it will be thawed out for you by the morning! Breakfast of champions!
Hayley says
I made these last night and they turned out beautifully, but mixing the sugar, butter, egg and milk together all at once didn’t work. It sounded strange to me, because usually recipes call for the butter to be mixed with just the sugar first, and sure enough, when I beat everything together with a hand mixer, the butter separated and went lumpy. It kind of fixed itself once I added the dry ingredients, but next time I’ll be doing it the traditional way, by beating the butter with the sugar, then adding the egg, then the milk, and then the dry ingredients.
Nick says
Hi Hayley, Sorry to hear about the lumpy butter! We’ll make a note to recommend to our reader’s to do that. We use a stand mixer so as we added each ingredient to the running mixer, the butter and sugars naturally get combined first before the next ingredients come along! 🙂 Thanks for the comment!
Amanda says
These were amazing. I had a bag of frozen raspberries I needed to use up. Fantastic recipe! Thank you so much for sharing your recipe! 🙂
Alicia says
So glad you enjoyed them, Amanda!
Meg says
I have made these with raspberries and loved them. I was looking for a good apricot muffin recipe and didn’t find one I liked so I just used this one and swapped diced apricots for the raspberries. I also added a bit of almond extract. They were awesome! Thanks!
Alicia says
That sounds delicious, Meg, thank you for sharing with us. We will have to try it one of these days! 🙂
Jennifer Knox says
These are our favorite muffins, I was wondering if this recipe could be made in a loaf pan. Has this been tried yet?
Nick says
Hi Jennifer,
We’ve only ever made them in muffin tins, but I would think that you could make it in a loaf pan as well. You’d need to increase the cook-time to about 50-60 minutes. If you decide to give it a try, let us know if it turns out!
Kelly says
Is the batter supposed to be really thick?
Nick says
Yes, it is thick for sure!
Andy Nattress says
delicious. is it possible to reduce the amount of sugar without effecting the end result too much?
Nick says
We’ve never tried doing that, but I wouldn’t cut it too much as it might throw off the balance of dry ingredients and not turn out!
Dominique says
I actually made this tonight with only 1 cup of white sugar + 1.5 tsp molasses and it came out great.
Nick says
Glad to hear they came out great and that is a great idea to substitute! Did you use frozen or fresh raspberries?
Caroline says
These were so delicious- thank you for the recipe!
Alicia says
Oh, so glad to hear you enjoyed them, Caroline! This recipe is definitely one of our most popular. 🙂
Theresa Donnell says
I’ve made these twice and we absolutely love them. I’d like to make Blueberry. Do I use the same recipe and just add blueberries instead of Raspberries?
Alicia says
Hi Theresa, that is so great to hear! This is definitely one of our most popular recipes, and we’re always so happy to hear when it’s a hit. You could definitely just swap out the raspberries for blueberries, but we also have two amazing blueberry muffin recipes on our blog, classic blueberry muffins and banana blueberry muffins. Just search “blueberry muffins” on our blog you’ll find them! Let us know which type you make and what you think!
Julia says
I made these muffins twice today because the first batch failed but unfortunately the second did too. They sunk in the middle (I didn’t open the oven while cooking) and were extremely greasy. I have made other muffin recipes and always come out successful. A little disappointed to be honest.
Alicia says
Hi Julia, we’re really sorry to hear you were disappointed with this recipe. To be honest, I’m not sure what went wrong. We make these muffins on a weekly basis, and it’s definitely our most popular recipe on the blog (if you don’t believe us just take a look at the rest of the comments!) and this is the first complaint we’ve had. We hope you’ll give it another try.
Lynda says
Just made the muffins. Added lemon zest & juice. Forgot vanilla but it really didn’t need it.
They are very good. Will definitely make them again.
Alicia says
So great to hear, glad you enjoyed them Lynda!
Susan Witham says
I don’t usually leave reviews. However, I am not a fan of these muffins. They were really bad. My husband gave them a thumbs down also.
Alicia says
Hi Susan, we’re surprised you and your husband didn’t enjoy these muffins. It is definitely one of our most popular recipes and we’ve got a lot of comments from those who love them. Good luck finding a raspberry muffin recipe you and your husband love! 🙂
Dan says
This is my first bake ever and turned out so good that I have been making these for friends as well during our lock down period in Sri Lanka! Thank you! Tried my hand in several mini variations with your recipe— Raspberry Cranberry White Chocolate, Raspberry Orange Ginger, Raspberry Cherry Dark Chocolate. ???
Alicia says
That is so wonderful to hear, Dan! We are happy you are enjoying our recipe! 🙂
Henriette Silman says
I actually have a question. I love these muffins and would like to take them to my brother’s house in Ottawa. Can they be made ahead of time and frozen or will this give them soggy or wet tops?
Alicia says
Hi Henriette, I hope you received my email response to this question. 🙂 We have never tried freezing them, simply because we usually eat them all within a day or two. They would be fine to make ahead and leave refrigerated for one to two days without going soggy. If you did try freezing them, we’d love to hear how they turned out.
C says
Hi I just came across this and was wondering if plainAlmond milk and also blackberries would work instead. Hope you see this right away and respond. Thank you
Alicia says
Hello, we’ve never tried this recipe using almond milk or blackberries. If you give it a try, let us know how the recipe turns out!
Tammy says
Absolutely delicious. I added chocolate chips because… chocolate!
Alicia says
Why didn’t we think of that! Chocolate makes everything better! 😉
Mary Duke Smith says
Hi! I just made these for the second time and they are sure to be amazing! I’m planning to give them as a gift tomorrow and am wondering how best to store them overnight. Can I leave them out or should I put them in the fridge?
Alicia says
Hi Mary, so glad you enjoy them as much as we do! If it’s only overnight, they should be fine in a airtight container for a few days!