Fresh Raspberry Muffins

Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 24 muffins
Author As For Me and My Homestead


  • 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


  1. Preheat oven to 375ยบ.  Grease or line 24 muffin cups.

  2. 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.

  3. 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.

  4. Whisk in eggs and milk.

  5. Pour the butter mixture into the flour mixture, and stir until just moistened.

  6. Fold the raspberries in gently.

  7. 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.