Raspberry Muffins Recipe

A few weekends ago, I took the kids raspberry picking, because are you even really a Midwesterner if you don’t do some kind of berry picking every summer? We returned home with buckets full of the juiciest, ripest berries—far more than we could eat in one sitting, though I’m sure we could have tried! Faced with an abundance of raspberries that would spoil if left uneaten, I decided it was time to get creative in the kitchen. After first experimenting with my latest Raspberry Pistachio Tart recipe, I decided to try recreating an old Raspberry Muffins Recipe next. And it was the perfect way to use up a good chunk of our berry haul!

Crafting the Crumb Topping

Let’s start with the crumb topping. It’s a simple combo of butter, flour, and sugar that transforms into a sandy, crumbly texture with just a bit of mixing. You want to be careful when mixing so that you don’t accidently overmix and turn it into a smooth batter. Some people like to use a food processor for this step and do a few quick pulses to get the desired texture. But I find an electric hand mixer works just as well! This crumb topping adds a sweet, streusel-like layer to each muffin which is a satisfying contrast to the soft, fluffy center. I like to make it first and pop it in the fridge while I prepare the rest of the recipe, so that it’s all ready to go for the final step.

Building the Muffin Base

For the muffin batter, I start by creaming together butter and sugar until it’s smooth and almost velvety. Then, I add a splash of lemon juice (because lemon and raspberry are a match made in heaven after all) and some vegetable oil to keep the muffins moist. Vanilla extract rounds out the flavors, giving the muffins a warmth that complements the tartness of the raspberries. The batter should be thick but smooth, the kind that promises a tender crumb once baked.

Adding the Richness

Next comes the richness—eggs and vanilla yogurt. The eggs help bind everything together, while the yogurt adds a slight tang and extra moisture that makes these muffins stand out. I mix until just combined, making sure not to overdo it.

Incorporating the Dry Ingredients

With the wet ingredients in place, it’s time to add the dry ones. Flour, baking powder, and baking soda go in next. The key here is to mix gently. Overmixing at this stage can lead to tough muffins, and nobody wants that. The goal is a batter that’s light, smooth, and ready to rise.

Folding in the Raspberries

Now, for the star of the show—the raspberries. Folding them in requires a bit of a delicate hand; you want to mix them evenly throughout the batter without turning them into mush. Some of the berries will inevitably break apart, but that’s okay—it only adds to the rustic charm of this raspberry muffins recipe. The goal is to have a good distribution of larger berry chunks mixed with raspberry swirls in each muffin.

Baking to Perfection

Once your batter is ready, it’s time to divide it into your muffin tray. I prefer using a 24-count cupcake tray, filling each cup about three-quarters of the way. The smaller muffins make the perfect size for a quick snack and tiny hands which we have plenty of around here. But if you’re in the mood for something more substantial, a jumbo muffin tray works too—just remember you’ll get 12 jumbo muffins instead and the baking time will need to be adjusted (which I will go over in the full recipe below). After topping each muffin with a generous sprinkle of the crumb topping, pop them into a preheated 350-degree oven. The smell that fills the kitchen as they bake is nothing short of heavenly, and it’s a struggle not to peek too often!

Enjoying the Raspberry Muffins!

When the muffins are done, they should spring back when lightly pressed or pass the toothpick test. After letting them cool slightly, they’re ready to be devoured. These raspberry muffins are the perfect way to enjoy those extra berries. They’re sweet, tangy, and buttery all at once. They freeze well too, so if you manage not to eat them all in one go, you can save some for later. But honestly, in our house, they don’t last that long! Read on for the full Raspberry Muffins Recipe below!

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Looking for more fruity desserts? Try these next!

1. Cranberry Orange Bread
2. Peanut Butter Stuffed Baked Pears
3. Mini Raspberry Cheesecakes Covered in White Chocolate

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