Delicious Fresh Raspberry Muffins are perfect for breakfast or a snack!
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My dad grows the most amazing raspberries. I’ve planted raspberries at each of the houses Dan and I have owned, but mine just don’t do as well as my dad’s do. He always ends up with far more than my parents want, so they call up and tell me to come pick some. And I always do. Who would turn down fresh delicious raspberries?
Initially, I used to just make freezer jam out of all of the raspberries. But I love experimenting with new recipes, so I’ve challenged myself to make at least one or two new recipes each year with the raspberries. This year I took my favorite muffin recipe of all time and converted it to use raspberries.
These fresh raspberry muffins are so good! The muffin recipe is a favorite for a reason. I’ll take these muffins to Bible study or coffee with friends, and they always get gobbled up, and people ask for the recipe. It’s so good, and it’s easy!
This recipe makes 2 dozen muffins. I figure if you’re going to turn the oven on, you might as well make a decent-sized batch. I bought (affiliate link) this fabulous pan that cooks 24 muffins all at one time, and it is one of my favorite kitchen items ever! I use it all the time for muffins or breakfast bites!
You probably noticed that the raspberries in the pictures are frozen. You can make this recipe using frozen raspberries, though I would recommend fresh raspberries. I didn’t use frozen, but after I got the muffins ready to bake, I froze the rest of my raspberries. When I went to take pictures, I realized what I had done! What a silly thing to do!
Fresh Raspberry Muffins
Delicious Fresh Raspberry Muffins are perfect for breakfast or a snack!
Ingredients
- 3 cups flour
- 1 1/2 cups sugar
- 4 tsp. cinnamon
- 3 tso. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 cup butter
- 2 eggs
- 1 1/4 cups milk
- 2 cups fresh raspberries
Instructions
- Preheat oven to 375º. Grease or line 24 muffin cups.
- In a large bowl, stir together flour, sugar, cinnamon, baking powder, salt, and soda. Make a well in the center of the mixture and set aside.
- In a medium bowl, microwave butter for about 30 seconds until melted. Stir well, and try to use stirring to finish melting the butter rather than more microwaving.
- Whisk in eggs and milk.
- Pour the butter mixture into the flour mixture, and stir until just moistened.
- Fold the raspberries in gently.
- Pour into prepared muffin cups, and bake 18-20 minutes, until a toothpick inserted in the center of one of the middle muffins comes out clean. Cool 5 minutes before removing from pan.
Nutrition Information:
Yield:
24Serving Size:
24 muffinsAmount Per Serving: Calories: 192Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 210mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 3g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
Linking up at Weekend Potluck, Wise Women Link Up and Tasty Tuesday. See the rest of my link parties here.
Just double checking if the cinnamon amount of 4 teaspoons is correct in the Fresh Raspberry Muffins.
It is correct. However, if you don’t like cinnamon, you could definitely use less.
I can’t seem to find where to rate the recipe, but these were gorgeous and simple. I put in a tiny drizzle of vanilla too.
I did struggle to get them out of my pan, so next time I will use lining papers. But the taste and fluffyness was top notch!.
Piia, I’m so glad you enjoyed the recipe! I make these with strawberries all the time, and with raspberries when they’re in season. It’s by far my favorite muffin recipe.
You sold me with the word ‘fresh’. I love muffins. I love raspberries. Put the two together and I am in heaven. I usually don’t make my own but you know I will be now!
Raspberries are a favorite in the house! It’s better when it’s fresh and I would never turn the opportunity to test our different recipes for it! I think you’re lucky that you parents have so much of those this time of year. These muffins certainly look delicious and I’d love to make this recipe for the family!
I hope you do whip up a batch and let me know what you think! I’m sure you’ll enjoy them!
First of all, I think it’s pretty amazing that your father grows his own raspberries – and delicious ones at that! If I didn’t have such a black thumb, I’d be doing the same. Your muffins seem absolutely scrumptious and totally something I’d chow down on for breakfast.
It’s definitely handy to have a dad who can grow amazing raspberries! He’s pretty awesome in general!
Raspberries are my favorite berries! And baking with them is the best…their texture becomes even more amazing! Your recipe sounds so good…I may need to make a bunch and freeze them for when school starts and we’re needing something fast in the mornings!
Muffins with fresh fruit are the best! I have made blueberry ones and strawberry ones this summer, but I haven’t made raspberry ones, yet. I like the taste of the fresh fruit in the muffin. It is so much better than boxed muffin mix.
I’ve been looking for a great muffin recipe to use up the abundance of berries we have. We have black raspberries, blackberries, and even elderberries. I bet this recipe would work well for all of those, don’t you think?
I make blueberry muffins pretty much every weekend, but I can’t believe I never thought to make raspberry muffins! I’ve got some frozen raspberries leftover from another recipe and wasn’t sure what to do with them, but now I know 🙂 It seems so logical now that you’ve mentioned it!