Description
Soft bakery-style Raspberry Muffins filled with juicy fresh raspberries and vanilla flavor. Perfect for breakfast, brunch, snacks, or meal prep.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 tablespoons brown sugar
- 2 large eggs
- 1/2 cup melted unsalted butter
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1½ cups fresh raspberries
- 1 tablespoon coarse sugar (optional)
- 1/4 cup sliced almonds (optional)
Instructions
1. Preheat oven to 375°F and prepare muffin pan.
2. Mix flour, baking powder, baking soda, salt and lemon zest.
3. Whisk sugars, eggs, butter, milk and vanilla.
4. Combine wet and dry ingredients gently.
5. Fold in raspberries.
6. Divide batter evenly into muffin cups.
7. Sprinkle coarse sugar and almonds if desired.
8. Bake 20 to 24 minutes.
9. Cool for 5 minutes before transferring to wire rack.
10. Serve warm or at room temperature.
Notes
- Do not overmix the batter.
- Frozen raspberries can be used without thawing.
- Store at room temperature for 2 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 15g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 48mg
Keywords: Raspberry Muffins, homemade muffins, breakfast muffins