Big, bakery style raspberry muffins that are extra moist and fluffy. They’re loaded with fresh raspberries, sprinkled with a crumb topping, and have perfect domed muffin tops.
Why These Are the Best Raspberry Muffins
My friends, these raspberry muffins are such a great way to start your day. There’s just something about bright, vibrant raspberries in a moist vanilla batter that just works. I am probably biased, but this is one of my favorite muffin recipes that I’ve made. Here’s why I think you’ll love them as well:
- They’re extra moist and fluffy. They stay moist too, even leftover.
- Extra baking powder and resting the batter before baking results in an extra high rise, creating those beautiful muffin tops.
- Greek yogurt and buttermilk in the batter ensure that the muffins are rich and tender.
- They are a great breakfast or brunch recipe, especially in the spring and summer months.
Ingredients for Raspberry Muffins
- All-purpose flour: I highly recommend measuring flour with a digital food scale for the best accuracy.
- Baking soda and baking powder: leavening agents to give the muffins those big, domed tops.
- Granulated sugar: I do not recommend reducing the amount of sugar in the recipe, as it locks in liquids to keep the muffins moist.
- Unsalted butter, melted and cooled.
- Large eggs, at room temperature: to quickly warm up the eggs, soak them in a bowl of hot water for 5-10 minutes.
- Greek Yogurt & Buttermilk: a high ratio of Greek Yogurt in this recipe makes the raspberry muffins tender and rich. Use full-fat or 2% Greek Yogurt. The high fat content keeps the muffins moist.
- If you don’t have buttermilk you can substitute regular milk, but make sure it also is full-fat or 2%.
- Vanilla extract: use pure vanilla extract or substitute vanilla bean paste
- Raspberries: you can use either fresh or frozen raspberries. I like using fresh raspberries to break them up a little bit in the batter.
Step-by-Step Instructions
Step 1: Whisk melted butter, sugar, eggs, and vanilla extract together until smooth.
Step 2: Add Greek yogurt and buttermilk, whisking until smooth
Step 3: Add the dry ingredients, folding them in gently until just combined. The batter will be thick and some lumps are okay.
Step 4: Toss the raspberries with a tsp of flour. This will prevent them from sinking down to the bottom of the muffins. Fold the raspberries into the batter, breaking a few larger berries up.
Step 5: Cover and let the batter rest in the fridge for one hour, but no more than two. Scoop the batter into a lined muffin pan, filling each tin all the way to the top. Sprinkle and press some of the crumb topping onto each muffin.
Step 6: Bake for 5 minutes at 425 degrees, and then lower the heat to 350 and continue baking for 17-19 minutes, or until a toothpick comes out clean.
How to Make Soft, Fluffy Muffins
The best muffins are soft, fluffy, and tall. Here are a few tips from experience to ensure success for these raspberry muffins.
- Check your leavening agents. Did you know that baking powder and baking soda can go bad and lose their effectiveness over time? If it’s been more than a year since you’ve replaced either ingredient in your pantry then it may be time to change them out.
- Avoid over-mixing the wet and dry ingredients. Over-mixing will cause gluten to develop, which toughens the texture.
- Don’t skip the resting step! As tempting as it is to throw the muffins right into the oven after making the batter, do not skip this step. While the batter rests, the starches in the flour absorb liquid, which causes them to swell and create a thicker batter. In addition, resting allows any gluten that may have formed during the mixing process, which leads to a softer, more tender muffin.
FAQs
Can I freeze muffins?
If you don’t expect to finish your muffins in a day or two, storing them in the freezer will keep them fresh for longer. Tightly wrap each muffin in plastic wrap, and then put them into a freezer bag. Bring them back to room temperature before serving.
Can I substitute other mix-ins?
You can substitute the raspberries in this recipe for any other berry, such as blueberries, strawberries, or blackberries. If making blueberry or blackberry muffins, I also recommend adding a bit of lemon zest to brighten up the flavors.
How do I store leftover raspberry muffins?
Store leftover muffins in an airtight container or bag. Due to the high moisture content of the fresh fruit in these muffins, transfer them to the fridge after a few hours so that they do not spoil. You can heat them up in the microwave before serving.
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Big, Fluffy Raspberry Muffins
Extra big and fluffy raspberry muffins with a sugar crumb topping.
Ingredients
Muffin Batter
- 2½ cups (300g) all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (112g) butter, melted
- 1¼ cup (250g) granulated sugar
- 2 large eggs, room temperature
- ¾ cup (170g) Greek Yogurt
- 2 tsp pure vanilla extract
- ½ cup buttermilk
- 8 oz fresh raspberries
Crumb Topping
- 3 tbsp butter, melted
- ¼ cup sugar
- ½ cup (60g) all-purpose flour
Instructions
- Whisk the flour, baking powder, baking soda, and salt together until well-mixed and set aside.
- In a separate bowl, whisk the melted butter and sugar together.
- Whisk in the eggs, one at a time.
- Add the Greek yogurt, buttermilk, and vanilla extract and mix until smooth.
- Dump in the flour mixture, all at once, and mix until the flour is just moistened. Do not overmix.
- Toss the raspberries (option to chop the larger raspberries in half or quarters) with 1 tsp of flour, and then gently fold them into the batter with a rubber spatula.
- Cover the batter and let it rest in the fridge for 1 hour. Do not exceed 2 hours.
- Preheat the oven to 425°F and line 12 cupcake tins.
- To make the crumb topping, mix the butter, sugar, and flour together until combined and a crumbly mixture forms.
- Use an ice-cream scoop to fill each tin up to the top with muffin batter. This recipe will make 12 muffins. Sprinkle some of the crumb on top of each muffin.
- Bake for 5 minutes at 425°F, then reduce the heat to 350°F and continue baking for 17-18 minutes, or until a toothpick comes out clean.
- Let the muffins cool for 10 minutes in the pan before removing.
Notes
Measuring Flour: I highly recommend using a digital food scale to accurately measure the flour. If you do not have one, use the scoop-and-level method. Spoon the flour into a measuring cup (making sure not to pack it in) and use a knife to level it out.
Substituting Buttermilk: If you do not have buttermilk, you can substitute whole milk or 2% milk. Avoid using skim milk or anything fat-free.
Resting the Batter: Avoid skipping this step! Resting the batter helps create those big, domed tops and yields a moist, tender muffin.
Leftovers: Store leftovers in an airtight container in the fridge. You can also wrap and freeze muffins.
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