These Raspberry Muffins are a delightful way to savor the flavors of summer. With their burst of juicy raspberries and fluffy texture, they are sure to become your new favorite.A tower of 3 raspberry muffins on a pink ruffle napkin.

Why you’ll love this recipe:

  • Easy to make – Simply mix the wet and dry ingredients separately by hand, combine them together, fold in the raspberries, and bake!
  • Moist and Fluffy Texture – The combination of milk, oil, and eggs in the batter ensures that these muffins turn out moist, tender, and fluffy. The result is a light and airy texture that complements the juicy raspberries.
  • Burst of Summery Flavor – The fresh raspberries used in this recipe provide a burst of vibrant, tangy flavor that perfectly captures the essence of summer. Each bite is filled with juicy, sweet-tart goodness, making these muffins a refreshing treat.

Fresh raspberry muffins on a gold cooling rack.

Ingredients you’ll need:

  • AP flour
  • baking powder & salt
  • vegetable oil or any neutral-tasting oil
  • granulated sugar & coarse sugar
  • milk & eggs
  • lemon juice and lemon zest
  • vanilla extract
  • fresh raspberries

How to make raspberry muffins:

(the ingredient amounts are listed in the printable recipe card further below)

  1. Mix the milk and lemon juice together and set aside. In a medium bowl, toss together the flour, baking powder, and salt.
  2. In a large bowl, whisk together the oil, sugar, eggs, vanilla extract, lemon zest, and soured milk.
  3. Add the dry ingredients to the wet ingredients and stir together until just combined. Gently fold in the raspberries.
  4. Spoon the muffin batter into a paper-lined muffin pan. Top with coarse sugar. Bake at 425F for 5 minutes, then at 350F for another 15-18 minutes.

Picture collage of how to make raspberry muffins.

FAQ:

Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries instead of fresh ones. Add them to the batter frozen and bake the muffins for a few minutes longer.

How should I store the raspberry muffins?

Once cooled completely, store the raspberry muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to 1 week or freeze them for up to 3 months.

Can I add other ingredients to the muffins, like nuts or chocolate chips?

Absolutely! Feel free to customize the recipe by adding your favorite mix-ins, such as chopped nuts or chocolate chips. My favorite combo is raspberry and white chocolate chips.

Can I make the batter ahead of time and bake the muffins later?

You can actually. Cover and store the batter in the fridge overnight and bake fresh in the morning. Two muffins stacked with a bite taken out of the top one.

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Raspberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These Raspberry Muffins are a delightful way to savor the flavors of summer. With their burst of juicy raspberries and fluffy texture, they are sure to become your new favorite.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1 & 1/2 cups raspberries
  • 1–2 tbsp coarse sugar for sprinkling (optional)

Instructions

  1. Preheat oven to 425F and line a muffin pan with paper liners.
  2. Zest and juice your lemon. Mix the milk with 1 tbsp of lemon juice and set aside. In a medium bowl, toss together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the oil, sugar, eggs, vanilla extract, lemon zest, and soured milk.
  4. Add the dry ingredients to the wet ingredients and stir together until just combined. Gently fold in the raspberries.
  5. Spoon the muffin batter into the prepared muffin pan. Sprinkle with coarse sugar if using.
  6. Bake at 425F for 5 minutes, then at 350F for another 15-18 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.