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Raspberry Muffins

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These Raspberry Muffins need to be at the top of your baking list. They're so soft and fluffy with fresh, tart raspberries in every bite and the perfect amount of crunch thanks to the sparkling sugar they're topped with.

  • Author: Marisa Guerra
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast

Ingredients

  • 4 oz (1/2 cups) unsalted butter, softened
  • 148 grams (3/4 cup) granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 210 grams (1 3/4 cup) all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 42 grams (3 tbsp) 2% or whole milk
  • 1 tsp lemon juice
  • 1 1/4 cup fresh raspberries
  • 1 tbsp all purpose flour
  • Sparkling sugar, for topping

Instructions

  1. Preheat your oven to 425º F. Prepare a muffin pan with muffin liners.
  2. In a large bowl and a handheld mixer, mix together the sugar and butter until light and fluffy, about 3 minutes.
  3. Add the eggs, one at a time, and vanilla and mix until combined. Scrape down the sides of the bowl.
  4. Add the flour, baking powder, baking soda, salt, milk, and lemon juice and continue to mix on low just until combined.
  5. In a separate bowl carefully toss the raspberries and 1 tbsp of flour until they're fully coated.
  6. Gently fold in most of the raspberries being careful not to crush them too much and saving a handful to add on top later.
  7. Scoop the batter into 12 muffins liners, so that each liner is about ¾ full. Add remaining raspberries on top as well as some sparkling sugar.
  8. Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 16-17 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!

Notes

  • These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.

Find it online: https://marisabakes.com/2026/05/20/raspberry-muffins/