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.
- 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
- 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.
- 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: 1
Amount 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.