Easy Raspberry Muffins. This is the best muffin recipe using fresh sweet raspberries, it makes a great breakfast or snack idea.
Raspberries are going on sale in my local grocery store, and I am all over them!
I feel like it has been forever since I ate berries of any kind. Our winter lasts SO long here in Toronto that I never feel in the mood for berries. I need bright skies and warm days for berries.
But with these Raspberry Muffins, I might change my mind!
I don’t usually make fruity muffins. My muffins typically consist of chocolate and banana, root beer or matcha. Or really any other combo I think up with what is in my pantry. I don’t really like putting fruit in my muffins when I can just eat the fruit as a snack.
But the other day I bought SO many raspberries and forgot that I live alone. There is no way that I could eat all of these berries before they go bad!
These muffins are so tasty. I am actually eating a couple of them for breakfast as I write this. The sparkling sugar on top is essential to the bakery style taste.
Plus, I need to use up ALL of the ingredients in my cupboards. It is now T-minus 60 days until I move out of my current apartment, and I am getting overwhelmed just LOOKING at my cupboards.
What you need to make Raspberry Muffins
- white flour
- white sugar
- baking powder
- salt
- milk
- oil
- eggs
- vanilla extract
- raspberries
- sparkling sugar
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If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/3 cup oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- sparkling sugar
Instructions
- Preheat the oven to 400˚F. Line a muffin pan with paper cups and set aside.
- In a medium bowl, mix together the flour, sugar, baking powder and salt. Set aside.
- In a seperate bowl, mix together the milk, oil, egg and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the raspberries. Do not overmix!
- Divide the batter into the prepared muffin pan. Sprinkle the top with sparkling sugar.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan.
These turned out really good!
I am so glad you liked it!
Made these this morning after my husband brought home raspberries he found on sale. Usually the fruit he brings home is on its last legs, but these were still in good shape. I added a few tablespoons of chopped almonds I had left over and it was a nice addition, though I think cashews or macadamia nuts would be good too. But just a few tablespoons. The amount of baking powder was perfect imo. Very tender muffin! Will make again!
Yay! I’m so glad you liked it! I’ll have to try the chopped almonds next time I make them 🙂
Would it work to use almond flavoring instead of vanilla?
Yes it would!!
These are delicious.
I just made them.
Yay! I’m so glad you liked them! 🙂
It had a taste of baking powder it seems, why did we have to add 3 teaspoons of baking powder ?
Oh no! I’ll have to retest them and see if I can adjust it to taste better. Thanks for letting me know!