Easy Raspberry Muffins. This is the best muffin recipe using fresh sweet raspberries, it makes a great breakfast or snack idea.
Raspberries are going on sale in my local grocery store, and I am all over them!
I feel like it has been forever since I ate berries of any kind. Our winter lasts SO long here in Toronto that I never feel in the mood for berries. I need bright skies and warm days for berries.
But with these Raspberry Muffins, I might change my mind!
I don’t usually make fruity muffins. My muffins typically consist of chocolate and banana, root beer or matcha. Or really any other combo I think up with what is in my pantry. I don’t really like putting fruit in my muffins when I can just eat the fruit as a snack.
But the other day I bought SO many raspberries and forgot that I live alone. There is no way that I could eat all of these berries before they go bad!
These muffins are so tasty. I am actually eating a couple of them for breakfast as I write this. The sparkling sugar on top is essential to the bakery style taste.
Plus, I need to use up ALL of the ingredients in my cupboards. It is now T-minus 60 days until I move out of my current apartment, and I am getting overwhelmed just LOOKING at my cupboards.
What you need to make Raspberry Muffins
- white flour
- white sugar
- baking powder
- salt
- milk
- oil
- eggs
- vanilla extract
- raspberries
- sparkling sugar
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If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/3 cup oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- sparkling sugar
Instructions
- Preheat the oven to 400˚F. Line a muffin pan with paper cups and set aside.
- In a medium bowl, mix together the flour, sugar, baking powder and salt. Set aside.
- In a seperate bowl, mix together the milk, oil, egg and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the raspberries. Do not overmix!
- Divide the batter into the prepared muffin pan. Sprinkle the top with sparkling sugar.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan.
These look great, and I love the avocado oil. Hey, quick question, what is sparkling sugar? Is that a pastry sprinkle?
It is sort of like coarse sugar. I linked it under the recipe if you wanted to check it out!
Love the super moist muffins loaded with raspberries. The use of avocado oil is great here, I usually use Olive Oil for my bakes but next time, will try the avocado oil instead.
Give it a go! I personaly love avocado oil!
I love when raspberries go on sale too. These raspberry muffins look like the perfect breakfast treat.
Yes!! I can’t get enough of them 🙂
Love raspberry muffins! I use avocado oil pretty much exclusively now so I’m so happy to see it used in this recipe!
Yay! Same here!
Yummm, I love raspberries (well, ALL berries) and I love to use them in muffins. These look sooo good and also so easy to make! That coarse sugar on top makes for a great contrasting texture as well. And good luck and moving out!
Thank you!!! Yes, I love putting coarse sugar on my muffins 🙂
These are perfect for the summer when raspberries are in season and affordable. Thanks for sharing!
Thanks Erika! Hope you give it a go 🙂
I love how easy this recipe is to make! This is the perfect summer breakfast to go a long a cup of coffee!!
yes! Coffee and muffins are the perfect pairing 🙂
I’m sorry your berry season is so short, ours is long (I’m usually dying for the heat to go away!) and this recipe is exactly what I need to use up all the berries I buy waaay to much of every week at the market.
This is the perfect solution for you!! I buy so much because it is so short!
I love fruity muffins. I haven’t made muffins in so long, and these look so good. Thanks for the inspiration!
You must make them!!! But any fruit is good in muffins 🙂
Raspberries are one of my favorite fruits so I’m thrilled to see that these muffins are chock full of fresh ones! These will be perfect for an easy morning brunch with a big pot of tea!
Yes! Tea and muffins is the best combo 🙂
The muffins to fight for! I mean look at them – they are so perfect. Can’t wait to try the recipe!
Thanks April! They are so good during berry season!
I am having a small kids party coming up and I remember how I made some muffins once and everyone loved it. I’ve got to try this recipe this time because these look so good!
These would be perfect for kids party!
I love raspberries and even have a bush in my garden! Unfortunately the season is over for my own raspberries but I can still buy fresh ones. Love the idea of using berries in muffins. Yours look delicious! Going to make some at the weekend!
I am so jealous of your garden!
The raspberry muffins look fabulous. I never used avocado oil for baking. This sounds great.
It works great in baking!
Wow! These have become our favourite muffins! I used 1//2 cup organic sugar, 1/2 cup of large oat flakes and 1 3/4 cup whole wheat organic flour, 1/2 cup strawberries and 1/2 cup raspberries! I always use buttermilk whenever I make muffins as it creates a light consistently.I also bring ALL the ingredients to room temperature before beginning to create the recipe. It makes a huge difference!
Thank you so much for sharing your recipe! I look forward to trying some of your other recipes on your website!
Yours in baking!
Catherine
Yay! I am so glad to hear that Catherine!! So happy you liked it!
It had a taste of baking powder it seems, why did we have to add 3 teaspoons of baking powder ?
Oh no! I’ll have to retest them and see if I can adjust it to taste better. Thanks for letting me know!
These are delicious.
I just made them.
Yay! I’m so glad you liked them! 🙂
Would it work to use almond flavoring instead of vanilla?
Yes it would!!