Easy Homemade Raspberry Muffins

Easy Homemade Raspberry Muffins are soft, fluffy and packed with juicy fresh raspberries and finished with delicious cinnamon sugar topping. These muffins are simple and very easy to make and perfect for breakfast or as a sweet snack.

Raspberry Muffins

These Easy Fresh homemade Raspberry Muffins are soft, fluffy and packed with juicy fresh raspberries in every bite. The best part is the cinnamon sugar topping. If you love soft, fresh fruit homemade muffins with a little crunch on top, then you simply have to try these muffins!

Best of all, these are simple to make with everyday ingredients. They are perfect for a quick breakfast, an evening snack, or whenever you crave something sweet, delicious, and homemade.

While this version features raspberries, the base works incredibly well for other berries too. Feel free to use strawberries, blueberries, or a vibrant mix of everything you have on hand.

Other Fresh fruit based muffins you may want to try:

1. Strawberry Muffins
2. Eggless Sapodilla Muffins
3. Blueberry Muffins

Ingredients

Raspberries: Use fresh or frozen berries for this recipe. I used fresh raspberries in this recipe. Other berries work well too.

All purpose flour: Use sifted all purpose flour. Instead of all purpose flour, you can use whole wheat flour (Atta flour) too.

Raising Agent: The recipe uses only the baking powder.

Egg: Use egg at room temperature.

Milk: 2% or full fat milk works best. Make sure the milk is in room temperature. If the milk is freshly produced, then boil and cool down to room temperature before using it.

Sugar: White granulated sugar is used in these muffins. You can also use the brown sugar or caster sugar.

Butter: Butter is unsalted and it should be at room temperature. Softened butter helps to get a creamy butter sugar mix.

How to make Raspberry Muffins – Step by Step Instructions to make Raspberry Muffins

Let’s see the step by step instructions to make the Easy Homemade Fresh Raspberry Muffins recipe.

1. Get ready with all the ingredients at room temperature. Preheat the oven to 200C/400F Temperature. Line muffin tray with muffin liners. Then, Take softened butter in a mixing bowl.
2. Add Sugar to it.
3. Whisk for a minute to blend both well.
4. Add egg to it.
   
5. Beat well and make a creamy mixture. Keep aside and prepare the dry ingredients.
6. In an another mixing bowl, take the sifted all purpose flour, baking powder and salt.
7. Mix well without any lumps. You can alternatively sift flour, baking powder and salt together to get this dry ingredients mixture.
8. Add half of this flour mixture to the wet ingredients. Mix it.
   
9. Add milk to it. Milk should be in room temperature.
10. Mix and make a creamy batter.
11. Now add the remaining flour and continue mixing it using a whisk. You will get a thick batter. If needed, add 1 or 2 tsp of milk to get the thick batter. If you are using whole wheat flour, you may need more milk but make sure to add gradually to get correct consistency.
12. The batter should be thick lumpy consistency and not flowy.
    
13. Add vanilla extract.
14. Add fresh raspberries. If you are using frozen raspberries, use it directly without thawing it.
15. Gently fold the raspberries into the batter without breaking them too much. If you do not like the big chunks of raspberries in your muffins, you can chop it roughly before using it in this recipe.
16. Line the muffin tray with muffin liners.
17. Spoon the batter uniformly into the muffin tray.
18. In a small bowl, mix cinnamon and granulated white sugar to prepare cinnamon sugar mix.
    
19. Sprinkle the cinnamon sugar mix on top of each muffin. Add less or more depending on how you want it in your muffin topping.
20. Bake it in the preheated oven for 20-25 minutes at 400F temperature. Mine was done exactly at 20 minutes. Once done, Insert the skewer into it and it should come out clean.
    
21. After some time, transfer the muffins to a wire rack to cool down further.

Storage & Serving Suggestions

Storage

Once cool down, store the muffins in a dry, clean airtight container at room temperature for one or two days. If you store them in refrigerator, it stays good for 4 to 5 days. For longer storage, freeze the muffins. For freezing, wrap each muffins using a cling/plastic wrap, store it in a freezer friendly container or ziplock bag.

If you want to use the refrigerated muffins, leave the muffin in room temperature for sometime and enjoy. To thaw the frozen muffin, leave it on the counter top for sometime, unwrap it and heat it for 30 seconds or as needed.

Serving Suggestions

• These raspberry muffins are great to enjoy on its own.
• To enjoy the warm muffins, use cream cheese or lemon curd

Tips & Notes

1. Always fold the raspberries gently with the batter to avoid breaking it too much. If you want them to be evenly distributed, then roughly chop them and use it. Over mixing can cause the bleeding and the batter may turn into pink.
2. Do not over mix the batter after mixing both dry and wet ingredients. Over mixing results in hard and dense muffins.
3. The Cinnamon Sugar topping is absolutely optional. If you don’t want it, skip it and adjust the sweetness while adding sugar to the batter.

Frequently Asked Questions

Recipe Card

Easy Homemade Raspberry Muffins

Uma Ramanujam

Easy Homemade Fresh Raspberry Muffins are soft, fluffy with juicy raspberries and delicious cinnamon topping. These are not only easy to make but also fits perfectly for breakfast or a sweet snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 6 muffins

Ingredients

  

• 1/4 cup butter at room temperature
• 1/3 cup sugar
• 1 egg at room temperature
• 1 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk at room temperature
• 1/4 tsp vanillla extract
• 1/2 cup fresh raspberries
• 1 tbsp cinnamon powder
• 1 tbsp sugar

Instructions

 

• Get ready with all the ingredients at room temperature. Preheat the oven to 200C/400F Temperature. Line muffin tray with muffin liners. In a mixing bowl, take softened butter and sugar. Cream it.
• Add egg, beat well & keep it aside.
• In another mixing bowl, mix all purpose flour, baking powder and salt.
• Add the flour and milk alternatively to the egg mixture and make a thick batter. Mix the batter just until the flour is moistened. Do not over-mix.
• Add vanilla extract and fresh raspberries. Fold the raspberries into the batter gently without breaking it too much.
• Spoon the batter into the muffin tray uniformly.
• In a small bowl, mix cinnamon powder and sugar. Sprinkle the cinnamon sugar on top of each muffin.
• Bake it for 20 to 25 minutes in a pre-heated oven at 400F temperature. Once baked, insert a skewer into it and it should come out clean.
• Transfer the muffins to a wire rack to cool completely. Easy Homemade Fresh Raspberry Muffins are ready.

Video

Notes

1. Always fold the raspberries gently into the batter to avoid excessive breaking. Over mixing can cause the bleeding and the batter may turn into pink.
2. Do not over mix the batter after adding the flour. Over mixing results in hard and dense muffins.
3. The Cinnamon Sugar topping is absolutely optional. If you don’t want it, skip it and adjust the sugar according to the sweetness you need.

If you have tried this recipe or have any questions, don’t forget to comment below. I would love to hear your feedback and glad to answer your queries. You can also Follow me on Instagram, Facebook, Pinterest and Youtube for other updates from my kitchen about Office Lunchbox, Kid’s Lunchbox and simple meal plate ideas.

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