Raspberry Muffins Recipe

Fluffy raspberry muffins made with flour, eggs, milk, sugar, oil, and frozen raspberries. Simple, cozy, and perfect for breakfast!

this Recipe

Okay, so full confession: I didn’t grow up eating muffins for breakfast. We were more of a toast-with-a-rushed-sip-of-coffee kind of household. But everything changed one snowy Christmas morning when I randomly decided to try out a raspberry muffins recipe I found scribbled on a notepad in the back of a kitchen drawer. No idea where it came from (thanks, mysterious recipe fairy?), but let me tell you—those muffins were gone faster than wrapping paper on Christmas morning.

Since then, they’ve become a bit of a tradition. Christmas, birthdays, rainy Sundays… basically anytime I want the house to smell like warm sugar and cinnamon and happiness, these raspberry muffins come to the rescue.

Why You’ll Love This Raspberry Muffins Recipe?

Well, for starters, they’re ridiculously easy. No stand mixer, no complicated steps—just basic ingredients and a big mixing bowl. And they’re packed with juicy frozen raspberries, so each bite is like a mini burst of sweet-tart flavor. Add a hint of cinnamon, and suddenly these muffins taste like a hug. They’re not overly sweet, they’re not dry, and they’re honestly hard to mess up—even if you’re baking with one hand and sipping coffee with the other (don’t ask).

Ingredient Notes:

Here’s a little breakdown of what you’ll need and why it matters:

• All-Purpose Flour (2¼ cups): Nothing fancy here. Just your everyday flour. Don’t overmix it or your muffins might get a little too tough—keep it gentle, like folding laundry you actually care about.

• Baking Powder (1 tbsp): The magic lifter! It helps give the muffins that soft, bakery-style rise.

• Ground Cinnamon (1½ tsp): Optional? Technically. But I highly recommend it. That little touch of spice makes them taste like comfort.

• Salt (⅜ tsp): Just enough to balance the sweet.

• Eggs (3 large): Give structure and richness. Plus, they help the muffins stay moist.

• Milk (1½ cups): Any milk works, but whole milk makes them richer.

• Sugar (1 cup + 2 tbsp): The recipe’s a bit flexible here—feel free to scale back slightly if your raspberries are super sweet.

• Vegetable Oil (¾ cup): Keeps the muffins nice and soft. I’ve used melted coconut oil in a pinch—works great!

• Frozen Raspberries (¾ cup): I don’t even thaw them. Straight from the freezer is totally fine.

How To Make Raspberry Muffins?

Alright, here’s the fun part. Set that oven to 400°F and get ready to fill your kitchen with cozy vibes.

1. Prep the pans.
   Grease two 12-cup muffin tins. You can also use paper liners if you want less cleanup (I always want less cleanup).

2. Mix the dry stuff.
   Grab a big bowl and whisk together the flour, baking powder, cinnamon, and salt. This helps distribute everything evenly—no surprise salty bites, please.

3. Mix the wet stuff.
   In another bowl, beat the eggs lightly, then stir in the milk, sugar, and oil. I know 3 eggs might sound like a lot, but they’re what makes these muffins so tender!

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4. Combine it all.
   Pour the wet ingredients into the dry, stir until just combined. Don’t overthink it—lumps are totally okay here.

5. Fold in the raspberries.
   Gently fold in the frozen raspberries. Try not to mash them up too much or you’ll get purple batter (but hey, that’s kind of fun too?).

6. Bake!
   Spoon the batter into your muffin cups and bake for about 15–17 minutes. They’re done when the tops are golden and a toothpick comes out clean.

7. Cool & enjoy.
   Let them cool in the tins for a few, then transfer to a wire rack. Or just eat one warm and fall in love.

Storage Options:

These raspberry muffins stay fresh at room temp for about 2–3 days, especially if you store them in an airtight container. Want to stretch them out? Pop them in the fridge for up to a week or freeze for up to 3 months. Just reheat in the microwave or oven and they’re basically brand new again.

Variations and Substitutions:

Here’s where you can get creative:

• Blueberries or blackberries instead of raspberries? Yes, please.

• Almond extract instead of cinnamon? Try it—it’s a vibe.

• Add-ins: White chocolate chips, lemon zest, or even chopped nuts would be dreamy.

What to Serve with Raspberry Muffins?

Raspberry muffins are pretty chill on their own, but if you wanna take things up a notch:

• Pair with a latte or spiced tea

• Serve with yogurt and granola for brunch goals

• Add a pat of lemon butter if you’re feeling fancy

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?
Totally! Just be gentle when folding them in—they’re a little more delicate.

Why are my muffins dry?
Most likely, they were overbaked. Keep an eye on them and pull ’em as soon as they’re golden and spring back when touched.

That’s it—my cozy little raspberry muffins recipe, just in time for your next brunch or “I need something sweet right now” moment. Can’t wait to hear what you think—drop a comment or send me a pic if you give them a try!

Keep the Flavor Coming – Try These:

Crock Pot Great Northern Beans

Cajun Chicken Alfredo with Broccoli

Classic Vanilla Custard Bars

Raspberry Muffins Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Additional Time 25 minutes mins

Total Time 55 minutes mins

Tender raspberry muffins made with flour, eggs, milk, sugar, and oil. Lightly sweet, perfectly spiced with cinnamon, and bursting with raspberries—ideal for breakfast, brunch, or afternoon tea.

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24 Servings

Ingredients

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• 2¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1½ teaspoons ground cinnamon
• ⅜ teaspoon salt
• 3 large eggs
• 1½ cups milk
• 1 cup white sugar
• 2 tablespoons white sugar for added sweetness
• ¾ cup vegetable oil
• ¾ cup frozen raspberries

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Instructions

 

Preheat the Oven:

1. Begin by preheating the oven to 400°F (200°C). Lightly grease two standard 12-cup muffin tins, or line them with paper baking cups for easier cleanup.

Prepare the Dry Ingredients:

1. In a large mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, and salt. Whisk gently to ensure the dry ingredients are evenly incorporated.

Combine the Wet Ingredients:

1. In a separate bowl, beat the eggs lightly. Stir in the milk, 1 cup of sugar, the additional 2 tablespoons of sugar, and the vegetable oil until fully combined.

Mix the Batter:

1. Pour the wet mixture into the bowl with the dry ingredients. Stir gently until the batter is just blended. Avoid overmixing to ensure a soft muffin texture.

Incorporate the Raspberries:

1. Gently fold the frozen raspberries into the batter, taking care not to crush them. This prevents bleeding and ensures even distribution.

Fill the Muffin Tins:

1. Spoon the prepared batter evenly into the muffin cups, filling each approximately ¾ full to allow for expansion during baking.

Bake:

1. Place the muffin tins in the preheated oven. Bake for 15 to 17 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.

Cool and Serve:

1. Allow the muffins to cool in the tins for about 5 minutes. Transfer to a wire rack and cool completely—approximately 20 to 25 minutes—before serving.

Notes

To adapt this raspberry muffins recipe for a gluten-free diet, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum (such as Bob’s Red Mill or King Arthur’s Gluten-Free All-Purpose). Ensure the baking powder is certified gluten-free, as some brands may contain gluten-based starches. Mix gently and avoid overworking the batter, as gluten-free flour behaves differently. The texture may be slightly more delicate but equally delicious.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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