Raspberry Muffins
We love Strawberry Muffins, Blueberry Muffins, Chocolate Chip Muffins…and basically all of the muffins. And it was time to make a dedicated recipe for Raspberry Muffins—because they are such a delicious flavor and you can make them easily with fresh or frozen berries. These muffins are incredibly moist from the inclusion of Greek yogurt and they have a super bright flavor from both the berries and fresh lemon. They are great right out of the oven or at room temperatures. And you can enjoy them at any time of the day. We love these for Mother’s Day brunch or, if I’m honest, for any reason. (You may also like my Favorite Berry Muffins.)
Ingredients You Need
Here’s a look at the ingredients you need to make this muffin recipe so you know what to expect. Sign up for our email updates to get tips and ideas sent to your inbox.
All-purpose flour: I use a mix of flours here to get some of the benefits of whole grain flour and keep them light and fluffy. Whole-wheat flour Baking powder Baking soda: Check your baking soda before starting to bake to ensure that it’s fresh and active. Salt Whole milk Greek yogurt: I use plain, full-fat Greek yogurt here, but regular style yogurt would work, too. Sugar (or honey or maple syrup): I like using sugar in this recipe (and you do need some added sweetener to balance out the tartness of raspberries), but you can sub in honey or maple syrup if you prefer. Unsalted butter: You’ll want to melt this and let it cool slightly. Eggs: I use large eggs for baking. Vanilla extract Lemon juice and zest Raspberries: You can use fresh or frozen raspberries here according to what you have.
Step-by-Step Instructions
Here’s a look at how to make this recipe so you know what to expect. Scroll down to the end of this post for the full information.
How to Store
Once cooled, you can store these healthy Raspberry Muffins in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days. Freeze cooled muffins in a zip top storage bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or in 15 second increments in the microwave, or at room temperature.’
Best Tips for Success
Use fresh or frozen berries. (If using frozen berries, know that the batter will be stiff since the frozen berries will make the batter very cold!) Dairy-free: Use nondairy milk in place of the yogurt and neutral oil in place of the butter. Gluten-free: Use gluten-free cup for cup flour in place of the all-purpose and whole-wheat flour. Egg-free: Omit the eggs. Add ½ cup milk and increase the baking soda to 1 teaspoon. Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.
I’d love to hear your feedback on this recipes, so please comment and rate the recipe below.
Favorite Lemon Blueberry Muffins
Favorite Yogurt Muffins (So Yum!)
Baked Raspberry Donuts
Fresh Raspberry Puree
