Indulge in the delightful taste of our scrumptious raspberry muffins, the perfect treat for breakfast or an afternoon snack. Bursting with juicy raspberries and tender crumb, this easy-to-follow recipe will make your taste buds sing. Discover the secret to moist, delectable raspberry muffins that are sure to become a favorite!
You’ll be amazed at how simple this raspberry muffin recipe is, as it combines basic pantry staples and straightforward steps to create these delicious treats. No need for any fancy equipment or complicated techniques; just some kitchen standards and a few common ingredients are all it takes to whip up these mouthwatering muffins. Its simplicity makes it an ideal starting point for those just dipping their toes into the world of baking, while its delicious results will impress even the most seasoned home chefs.
Why I Love This Recipe?
You often hear that baking is much harder than cooking. While I don’t disagree with this, there are some instances of baking that are perfect for those who are less experienced. This recipe creates moist, fluffy muffins that are sweet and delicious with just a few simple steps. They’re a nice change from traditional blueberry muffins. Also, we top them with coarse, crunchy turbinado sugar for that extra delight.
I like recipes that don’t completely take up all the room in the kitchen to make, don’t require a ton of planning and special equipment, and that you can truly “whip up” when needed. This recipe checks all those boxes for me.
Ingredients
I mentioned I like to keep things simple, right? And that’s exactly what we do with this recipe. Most of the ingredients are pantry-staples. The exceptions are buttermilk and turbinado sugar. Turbinado sugar is a golden-brown, coarse sugar with a subtle caramel flavor. It is a versatile sweetener often used in baking, where it provides a pleasant crunch and added texture to baked goods. Don’t worry, turbinado sugar isn’t hard to find at all. Most supermarkets carry it.
- Fresh raspberries
- All-purpose flour
- Sugar
- Buttermilk
- Egg
- Vanilla extract
- Baking powder
- Salt
- Turbinado sugar
See? Now that’s a simple list of ingredients, just how I like it!
What Makes These Raspberry Muffins So Moist?
Instead of using regular milk and butter in this recipe, we’ll be using buttermilk and vegetable oil. While regular butter is great for things like cookies and brownies, muffins really benefit from vegetable oil. It also works much better with the buttermilk to provide the batter with acidity, which helps break down the strands of gluten so you get that nice soft bite that just melts in your mouth. The buttermilk also works with the baking soda to give the muffins that light, fluffy and creamy texture.
Preparation
We start by whisking together all the dry ingredients in one bowl. In another bowl, mix the vegetable oil, buttermilk, egg, and vanilla extract. Then pour the wet mixture into the bowl with the dry ingredients. Next, gently fold in the raspberries. By “folding”, simply use a spatula and gently fold the batter over the raspberries until it’s all mixed in.
Now that our batter is ready, it’s time to go into the muffin tins. I like to use the muffin tin liners that are available at most supermarkets. If you don’t use them, then spray a little non-stick cooking spray into each section of the muffin tin. Fill each cup about ¾ full. This leaves room for the batter to rise during cooking.
Finally, we’ll sprinkle some turbinado sugar on top of each one.
Bake at 400°(F) for 22-26 Minutes
Into the oven they go! Make sure the oven is preheated and set to 400°(F). The muffins should take about 22-26 minutes to be done. The tops will start to get nice and golden with a bit of a crisp. You can insert a toothpick into the center of one of the muffins to see if they are done. If the toothpick comes out cleanly with no wet batter on it, they’re ready to come out of the oven.
Once removed from the oven. Set them in a place where they can cool for a good 15 minutes before enjoying.
Frequently Asked Questions
You sure can. Just make sure they’re not frozen into a big large chunk.
The Trubinado adds a wonderful, sweet crunch to the top of the muffins but you can certainly leave out. You’ll still have a deliciously moist, sweet and delicious muffin.
You sure can!
Keep the muffins in an airtight container at room temperature for 2-3 days. If you plan to keep them longer, store in the refrigerator for up to one week. You can also freeze them! Wrap each muffin individually in plastic wrap and store in a freezer zip-top bag for up to 3 months.
You sure can! To make ½ cup of homemade buttermilk, you’ll need ½ cup of milk (whole, 2%) and 1 ½ teaspoons of lemon juice or white vinegar. Start by pouring 1 ½ teaspoons of lemon juice or white vinegar into a liquid measuring cup. Then, pour the milk into the same measuring cup until you reach the ½-cup mark, and stir gently to combine. Allow the mixture to sit for about 5-10 minutes, during which time the milk will curdle slightly and create a buttermilk-like texture. Once the time has passed, your homemade buttermilk will be ready to use. Just give it one more stir before incorporating it into your recipe.
Recipe
Deliciously Easy and Moist Raspberry Muffins
- Total Time: 40 mins
- Yield: 8-10 muffins
Description
Moist, tender, and heavenly raspberry muffins topped with coarse sugar and baked to absolute perfection. This easy recipe will become an instant family favorite.
Ingredients
- 6oz package of fresh raspberries (chilled)
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup buttermilk
- ⅓ cup vegetable oil
- 1 egg, room temperature
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 400°(F).
- In large bowl, whisk together dry ingredients. In another bowl, mix oil, buttermilk, egg and vanilla extract. Then add wet ingredients to dry ingredients and mix by hand into a batter.
- Gently fold in the raspberries. Spoon raspberry batter into muffin tin lined with paper cupcake liners. Fill about ¾ full. You’ll get about 8-10 muffins.
- Use a spoon and sprinkle a layer of turbinado sugar on top of each one.
- Bake for 22-26 minutes or until toothpick inserted into center of a muffin comes out clean.
Notes
For best results, make sure raspberries are chilled. Place package in freezer for 10 minutes if necessary.
No buttermilk? Use whole or 2% milk and add 1.5 tsp of lemon juice or white vinegar to ½ cup of the milk. Let it sit for 10 minutes, stir, then add to the recipe.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Oven
- Cuisine: American
Juanita
Actually, Jason, Amanda’s correct: you mention baking SODA in the recipe notes, but baking POWDER is what’s listed in your ingredients list. Please clarify which. Also, a note about substituting milk with lemon juice or vinegar for buttermilk would be helpful as, believe it or not, tiny rural stores do not carry buttermilk. Thanks – can’t wait to try this recipe with some raspberries saved in my freezer!
RecipeTeacher
You’re right! See? This is why I love my readers! Thanks for pointing that out, both Amanda and Juanita. My eyes look at these recipes so long and I can’t see the typo. 🙂
And you’re right about making the buttermilk substitute. I’ll add that to the recipe notes.
Amanda
Hi there,
You mention baking soda in the notes about the recipe, but it is not in the recipe.
Should it be? Thanks
RecipeTeacher
Hi Amanda. It’s in there. Step two mentions mixing all the dry ingredients. Baking soda is listed in the ingredients.
Nancy
Amanda,
I only have low fat milk. Will this work?
RecipeTeacher
It sure will. Add 1.5 tsp of lemon juice or white vinegar to the milk and let it sit for 10 minutes. Give it a stir then add to the recipe. I’ve added this substitution to the recipe.