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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Raspberry Muffins

Raspberry Muffins

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By: Leigh Anne WilkesPosted: 2/11/20Updated: 3/02/23

This post may contain affiliate links. Please see disclosure policy here.

Raspberry Muffins full of delicious fresh raspberries and bits of white chocolate goodness.  The addition of  a sugar sprinkle on top makes them even more delicious.

I love a warm fresh muffin for breakfast.  Be sure and check out some of our favorite breakfast dishes that would be perfect served with a basket of fresh muffins.  This overnight breakfast casserole is one for sure.  We also love these  migas  with a muffin and this quiche is another perfect thing to serve with the muffins.

raspberry muffin unwrapped on a cooling rack

These muffins were so yummy I made them twice last week.  Thanks goodness you can find fresh raspberries in the grocery store in February!  You are not going to want to wait until raspberry season to enjoy these.  A warm fresh muffin is the perfect way to start off the day.  I also loved making them as an after school snack for my kids.

raspberry muffins in white wrappers

For these raspberry muffins I used one of my favorite flavor combinations, raspberry and white chocolate.  There are little bits of white chocolate chips hiding among the raspberries in these yummy muffins. I use this flavor combination a lot and these raspberry white chocolate cookies are so good! And this white chocolate raspberry cheesecake is heaven on a plate.

raspberry muffins on a cooling rack

How to Make Raspberry Muffins

  • Mix your wet ingredients and your dry ingredients separately first. This will help prevent overworking the batter.
  • A good muffin is tender not tough.  The trick to a tender muffin is to not over mix them.  Just mix them enough so that your ingredients are mixed together. I prefer to mix my muffins by hand rather than in a mixer.
  • Gently fold the sugared raspberries into the batter, it is a thick batter. Try to stir the batter as little as possible as stirring will break down the raspberries and make the whole muffin pink!  A little pink is o.k though.

adding raspberries to muffins

  • Line your muffin tip with cupcake liners or be sure and spray it well with a baking spray.
  • Don’t overfill your muffin tins.  I like them 3/4 full so they don’t spill over the edge.  I use a scoop like this to get even sized muffins.

raspberry muffins in a muffin tin

  • After filling the muffin tins sprinkle with a mixture of brown sugar and granulated sugar for a sweet crunch on top! Use about 1 Tablespoon of sugar mixture per muffin.
  • Allow your muffins to cool in the baking tin for a few minutes before removing them to a cooling rack, especially if you didn’t use liners.  I love these muffins warm but they are delicious cooled too.

raspberry muffins cooling.

Muffin Tips

Mini Muffins:  To make mini muffins, follow recipe as directed, and pour batter into a mini muffin tin. Shorten the baking time to about 9-11 minutes.

Freezing Muffins: Muffins are easy to freeze.  After they have cooled,  just put them in an airtight container. They will last up to 3 months in the freezer.  You can thaw them at room temperature and then warm them in the microwave for about 20 seconds.

Storing Muffins:  Keep them  in an airtight container, stored in the refrigerator and they will last about 5-7 days. Stored airtight at room temperature they will last 2-3 days.

Fresh Raspberries:  Because of how thick this batter is frozen raspberries don’t work well in this recipe.  They are too soft and mushy and will be too runny  They don’t mix into the batter well.  Use fresh for best results.

raspberry muffins cooling

For other delicious muffin recipes try these:

  • Zucchini Muffins
  • Lemon Streusel Muffins 
  • Lemon Almond Muffins

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Raspberry Muffin Recipe

5 from 3 votes
raspberry muffins in white paper liners

Raspberry Muffins

Recipe From: Leigh Anne Wilkes
Raspberry Muffins full of delicious fresh raspberries and bits of white chocolate goodness.
serves: 12 muffins
Prep:10 minutes
Cook:25 minutes
Total:35 minutes
Rate Recipe

Ingredients

  • 6 oz. raspberries fresh
  • 1 cup sugar plus 2 Tbsp for topping
  • 1/4 cup butter softened
  • 2 eggs
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 2 1/2 cup flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whipping cream
  • 1/2 cup milk I used 2 percent
  • 1 cup white chocolate chips
  • 2 Tbsp brown sugar

Instructions

  • In a bowl combine raspberries (washed) and 1/4 C sugar. Toss gently to coat the raspberries and let sit while you assemble the rest of the muffins
  • In a mixing bowl cream butter and 3/4 C sugar
  • Beat in eggs and extracts
  • In another bowl combine the flour, baking powder and salt
  • Add to butter mixture, alternating with milk and cream
  • Stir in chips
  • Gently fold in raspberries
  • Line muffin tins with liners or grease well
  • Fill cups 3/4 full
  • Combine brown sugar and remaining white sugar
  • Sprinkle over the top of batter
  • Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean
  • Best served warm

Nutrition Facts:

Calories: 341kcal (17%) Carbohydrates: 50g (17%) Protein: 5g (10%) Fat: 13g (20%) Saturated Fat: 8g (50%) Cholesterol: 55mg (18%) Sodium: 165mg (7%) Potassium: 224mg (6%) Fiber: 1g (4%) Sugar: 28g (31%) Vitamin A: 330IU (7%) Vitamin C: 3.8mg (5%) Calcium: 105mg (11%) Iron: 1.5mg (8%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread/Breakfast
Cuisine:American
raspberry muffins in white paper liners
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Originally posted February 28, 2011

If you’ve tried these muffins or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

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raspberry muffins in white paper liners

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  1. Dani says

    Posted on 7/16 at 6:07 am

    Is there any way to make these without using the chocolate?

    Reply
    • Leigh Anne says

      Posted on 7/16 at 4:18 pm

      Sure, just leave them out.

      Reply
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