Red Raspberry Muffins

These easy Red Raspberry Muffins are so delicious, golden brown, moist tender crumb, and a wonderfully subtle touch of lemon flavor mixed plus bursting with red raspberries.

Our very old-fashioned recipe with simple pantry ingredients will be a delicious any-time-of-the-day treat that is really perfect with any beverage you prefer.

These muffins are amazing right warm from the oven slathered with butter, spread with honey, or your favorite even your jams.

The recipe comes together so easily with our steps placing the dry ingredients and wet just until gently together until combined with no fussy tools required like an electric mixer.

A bonus muffin that can even be transformed into a delicious dessert muffin when topped with more fresh berries and whipped cream.

This easy quick recipe is foolproof and comes out perfect every time and we even included a streusel topping if you prefer that delicious cinnamon crumb on top!

You can even bake these in a mini muffin tin for an assortment using all different kinds of fruit to start your day off with a variety everyone will enjoy.

Scroll down to our recipe card for this easy recipe and hit print if you want to avoid any ads and for more Quick Bread Recipes you can check our Roundup.

Why Make Red Raspberry Muffins From Scratch?

1. First of all homemade from scratch is a taste you can really tell the difference between commercial mixes and wholesome pantry ingredients
2. There are absolutely no preservatives or harmful additives
3. If you're not a fan of red raspberry this basic recipe can be made with any fruits 
4. These muffins (like our mango muffins) freeze perfectly for up to 6 months and are great reheated or grilled
5. The recipe can be doubled for larger families and will serve to be perfect in flavor
6. They're moist, easy to make, and the best basic recipe you'll ever need!

Shopping List for Ingredients Needed 

• flour
• sugar
• salt
• eggs
• melted butter
• lemon extract
• baking powder
• red raspberries (fresh)

Other Additions or Substitutions

1. chopped or diced fruits strawberries, blueberries, blackberries, boysenberries, red raspberries, peaches, cherries, pear, pineapple, mango, fig, chopped dates, chopped apples
2. add in any kind of seeds or nuts
3. add coconut
4. cinnamon
5. make a streusel topping
6. grate in a few tablespoons of orange zest or lemon zest
7. in a hurry, use drained canned blotted dry or frozen fruits used from the frozen state do not thaw

Tips for Making Homemade Raspberry Muffins from Scratch

1. make sure the flour is measured correctly
2. use a toothpick to ensure they are completely cooked
3. blot the fruits dry after washing
4. do not overmix the batter
5. serve the muffins warm or cold
6. muffins make a great shortcake to add more fruits and whipped cream as a dessert muffin
7. serve with butter, jams, or split and make grilled muffins

Easy Steps and Tips

1. Prepare a muffin tin with liners and preheat the oven to 350 degrees
2. Mix all dry ingredients into one bowl
3. Add the wet ingredients to another clean bowl and beat together
4. Combine the two  wet and dry ingredients just until moistened (do not overmix)
5. Fill 12 muffins cups with the batter and bake at 350 degrees for 16 to 18 minutes
6. Serve warm or cold

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Perfect Berry Muffins

These all made-from-scratch muffins will be a proud addition to your baking recipes as you will receive many compliments on how delicious these are.

Tender muffins with just a very basic recipe and easy-to-find ingredients.

One recipe, any fruits, and perfect muffins every time, and don't forget to try another favorite called Banana Mango Muffins they're so good if you're a banana fan.

Red Raspberry Muffins

Yield: 12

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

These are delicious Red Raspberry Muffins with, a hint of lemon, and that good old-fashioned taste.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups red raspberries washed and blotted dry with paper towels
• 1/2 cup butter, room temperature
• 2 large eggs
• 2 teaspoons lemon extract, vanilla, or orange
• 1/2 cup milk
• Substitutes: 1 1/2 cups other fruit such as red raspberries, strawberries or blackberries, chopped peaches, diced apples, or cherries. Also, you can add an additional 2 tablespoons of lemon or orange zest with extracts
• Optional Muffin Streusel Topping recipe:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter softened
• Mix together and refrigerate when ready to use break it up and sprinkle on your muffins before baking.

Instructions

1. Preheat the oven to 375 degrees.
2. Grease or line a 12-cup muffin pan and set it aside.
3. Cream the butter and sugar together to blend evenly for around 2 minutes with an electric mixer.
4. Stir in the milk and vanilla with eggs until evenly blended..
5. Place and whisk the dry ingredients in another clean bowl.
6. Combine the wet ingredients with the dry using a spatula and gently just mix them together until blended with just a few strokes.
7. Fold in blueberries or fruit of choice.
8. Using a large ice cream scoop, fill your muffin tin.
9. Bake at 375 degrees hot oven for around 25 to 30 minutes as ovens do vary.

Notes

Other Additions or Substitutions

1. chopped or diced fruits strawberries, blueberries, blackberries, boysenberries, red raspberries, peaches, cherries, pear, pineapple, mango, fig, chopped dates, chopped apples
2. add in any kind of seeds or nuts
3. add coconut
4. cinnamon
5. make a streusel topping
6. grate in a few tablespoons of orange zest or lemon zest
7. in a hurry, use drained canned blotted dry or frozen fruits used from the frozen state do not thaw
8. 
   

Tips for Making Homemade Raspberry Muffins from Scratch

1. make sure the flour is measured correctly
2. use a toothpick to ensure they are completely cooked
3. blot the fruits dry after washing
4. do not overmix the batter
5. serve the muffins warm or cold
6. muffins make a great shortcake to add more fruits and whipped cream as a dessert muffin
7. serve with butter, jams, or split and make grilled muffins

Nutrition Facts

Calories

338.97

Fat (grams)

13.6 g

Sat. Fat (grams)

7.92 g

Carbs (grams)

51.34 g

Fiber (grams)

3.05 g

Net carbs

48.28 g

Sugar (grams)

27.1 g

Protein (grams)

4.82 g

Sodium (milligrams)

300.99 mg

Cholesterol (grams)

62.8 mg

Note: this is with a streusel topping added

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