Soft and Buttery Raspberry Muffins That Practically Glow with Flavor
There’s something about raspberries that makes a muffin feel a little extra special. These raspberry muffins are soft, lightly golden, and filled with juicy bursts of berry in every bite. The kind of muffin that feels both homemade and bakery-worthy—perfect for slow mornings, quick snacks, or when you want a treat that tastes as pretty as it looks.
Why You’ll Love These
These muffins are moist, gently sweetened, and balanced by the tart pop of fresh raspberries. They’re easy to whip up in one bowl, freeze beautifully, and taste incredible warm with a smear of butter. Bonus: you don’t need a mixer—just a whisk, a bowl, and a few pantry staples.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- 1 ¼ cups fresh or frozen raspberries (don’t thaw if using frozen)
- Optional: coarse sugar for topping
Instructions
1. Preheat and Prep
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and both sugars.
3. Add the Wet Ingredients
Whisk in melted butter, yogurt, eggs, vanilla, and milk until just combined. The batter will be thick and creamy.
4. Fold in the Raspberries
Gently fold in the raspberries with a spatula, being careful not to overmix or crush the berries too much.
5. Fill and Bake
Divide batter evenly between muffin cups. If you like, sprinkle the tops with coarse sugar for a sweet crunch.
Bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool for 5–10 minutes before serving.
Tips for the Best Muffins
- Use full-fat yogurt or sour cream for extra moisture and richness.
- Don’t overmix—just fold gently to keep the texture soft.
- Toss raspberries in a spoonful of flour before folding in to help prevent sinking.
Serving Suggestions
- Enjoy warm with a bit of butter or lemon curd
- Pair with coffee or iced tea for an afternoon snack
- Dust with powdered sugar for a brunch-ready look
Final Thoughts
These raspberry muffins are the perfect balance of soft, sweet, and tart. Whether you’re baking for a crowd or just stocking your freezer with something cozy, this recipe is dependable, delicious, and full of berry goodness.
Stick around—every visit tastes better than the last at The Buttered Bliss.
