Raspberry Muffins
Easy raspberry muffins made with fresh or frozen raspberries — a foolproof recipe that delights every time.
These raspberry muffins are delightfully delicious. They’re light and airy, not too sweet, yet full of flavor.
As an Amazon Associate I earn from qualifying purchases.
Years ago, my cousin Concetta called me raving about a plum muffin recipe she found from Waitrose, a UK-based grocery store. I tried the yogurt-based recipe (instead of butter) expecting them to be good, but not great. They were delicious, and with a few tweaks of my own, have become a go-to recipe in Christina’s Cucina.
I’ve tested this fruit muffin recipe with various fruits and nuts, and they’ve all turned out wonderfully. From classic blueberry muffins to cranberry orange muffins, summer peach muffins, and pumpkin banana muffins—you truly can’t go wrong.
If you’re looking for a creative way to up your protein intake, these raspberry muffins have a full cup of yogurt.
Can I Use Frozen Raspberries in Raspberry Muffins?
You definitely can use frozen raspberries in this recipe—they will bake with the muffin and turn out warm and delicious.
Fresh is always best, but in a pinch frozen will do, and they are usually a more affordable option.
Can I Freeze Raspberry Muffins?
You can absolutely freeze these raspberry muffins and they will still taste fresh-out-of-the-oven when warmed before serving. Be sure to freeze in airtight containers, and don’t keep for longer than a month for best results.
You can make the raspberry muffin recipe in a loaf tin, or make 12 small muffins. You can also make 6 larger muffins and one mini loaf, which is what I usually do.
Raspberry Muffins
adapted from a Waitrose recipe makes 8 large muffins or 12 regular muffins
FULL PRINTABLE RECIPE BELOW
Ingredients
- all-purpose flour
- baking powder
- baking soda
- sugar
- eggs
- olive oil
- raspberries, fresh or frozen*
- yogurt
- Demerara sugar (Sugar in the Raw), or Swedish or Belgian Pearl Sugar (optional)
Directions
Preheat the oven to 350ºF
Sift flour, baking powder, and baking soda into a large bowl. Stir in the sugar.
In a separate bowl, or measuring jug, whisk together: eggs, olive oil, and yogurt until smooth.
Combine the flour mixture with the egg mixture until just combined. Do NOT OVER MIX as it will make the muffins too dense.
Add the raspberries.*
Stir gently until the raspberries are evenly combined, but remember, do not over mix.
Fill the muffin cups. I use pieces of parchment paper when I use my large tray.
Sprinkle with a little raw sugar (Demerara or Swedish pearl sugar) for a crunchy top.
Bake the raspberry muffins for approximately 20 to 25 minutes, or until golden in color and a skewer comes out clean.
Remove them from the oven, and pan, and place on a cooling rack for a few minutes or longer. I recommend serving with a cup of tea or coffee.
Have a lot of raspberries? Try my lemon souffle pancakes with rasberry syrup, lemon raspberry trifles or custard bread pudding with raspberry coulis.
NOTE: you’ll see standard US and metric measurements below the ingredients which you can click on to change.
Raspberry Muffins
Ingredients
- 2 cups all purpose flour (good quality, unbleached, un-bromated, non GMO)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 eggs
- ½ cup olive oil light
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 1¼ cup raspberries whole, washed and dried (if using frozen, be sure they are not completely thawed or mushy) – see notes
- 1 tsp Demerara sugar (optional – or Swedish pearl sugar, to top)
- 1 pinch salt
Instructions
- Preheat the oven to 350ºF.
- Sift flour, baking powder, and baking soda into a large bowl.
- Stir in the sugar.
- In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
- Pour the yogurt mixture into the dry ingredients.
- Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins too dense.
- Gently stir in the raspberries, with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Then fill the muffin cups. Sprinkle with a little raw sugar (Demerara), or other sugar, if desired, for a crunchy top.
- Bake for about 20-25 minutes or until golden brown.
Notes
- PLEASE use a scale for best results.
- If using frozen raspberries, the best option is freezing the raspberries yourself. Wash, dry and place on a plastic tray until just frozen, then toss in a freezer-safe bag to use later. This ensures they won’t be mushy or stuck together when you use them.
- If you are making larger muffins or use frozen raspberries, bake for another 5 minutes, or until a skewer comes out clean, as ovens vary.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.