Delicious Fresh Raspberry Muffins are perfect for breakfast or a snack!
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!
- 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
- 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.
Serving Size:24 muffins
Amount Per Serving: Calories: 192 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 37mg Sodium: 210mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 3g