Best 7 Red Raspberry Muffins Recipes

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Indulge in the delightful aroma of freshly baked Red Raspberry Muffins, a delectable treat that combines the sweetness of ripe raspberries with a moist and fluffy muffin base. These muffins are not only a burst of flavor but also a visual delight, adorned with plump and juicy raspberries peeking out from their golden-brown crust. With three irresistible variations to choose from, this recipe offers a tantalizing treat for every taste preference. From the classic Red Raspberry Muffins bursting with fresh raspberries to the indulgent Chocolate Raspberry Muffins with a rich chocolate swirl and the zesty Lemon Raspberry Muffins infused with a hint of citrusy brightness, these muffins promise an unforgettable culinary experience. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey as we unveil the secrets behind these irresistible Red Raspberry Muffins.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY MUFFINS



Raspberry Muffins image

Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.

Provided by Rebecca Hubbell

Categories     Breakfast

Time 30m

Number Of Ingredients 13

1/4 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour (+ 1 tablespoon)
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup buttermilk1
1 1/2 cup raspberries2,3
2 tablespoons cold butter
1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons granulated sugar

Steps:

  • Preheat over to 375°F and line a muffin pan with liners and set aside.
  • In a large mixing bowl or stand mixer, cream together the butter and sugar.
  • Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that's okay.
  • Whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
  • Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
  • In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half OR ALL of the raspberries. See notes.
  • Add about 1/4 cup of batter to each muffin liner.
  • Load up the tops of the muffins with remaining raspberries.
  • In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble. Sprinkle the crumble on the tops of the muffins.
  • Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.

Nutrition Facts : Calories 134 kcal, Carbohydrate 22 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 77 mg, Sugar 11 g, ServingSize 1 serving

RED RASPBERRY MUFFINS



Red Raspberry Muffins image

My Gramma (and now my aunt) always had raspberry bushes. These muffins are just one of the uses for them.

Provided by Parsley

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups flour
1/4 cup white sugar
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup plain yogurt or 1 cup vanilla yogurt
1/4 cup melted butter
1 teaspoon vanilla
1 1/2 cups fresh red raspberries

Steps:

  • Preheat oven to 375. Line muffin tins w/ paper liners (or grease them).
  • In a large bowl, combine flour, sugars, baking powder, baking soda and salt.
  • In another bowl, combine beaten eggs, yogurt, butter and vanilla.
  • Add the wet mixture the dry ingredients and stir just to moisten. Fold in raspberries.
  • Pour batter into muffin cups.
  • Bake at 375 degrees F. for 25-30 minutes or until the muffins test done w/ toothpick test.

Nutrition Facts : Calories 185.4, Fat 5.2, SaturatedFat 2.9, Cholesterol 46.2, Sodium 285.2, Carbohydrate 30.4, Fiber 1.6, Sugar 13.3, Protein 4.3

RASPBERRY MUFFINS



Raspberry Muffins image

These raspberry muffins are our Christmas morning tradition.

Provided by Tiffany Thomas Greene

Categories     Muffins

Time 55m

Yield 24

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
⅜ teaspoon salt
3 large eggs
1 ½ cups milk
1 cup white sugar
2 tablespoons white sugar
¾ cup vegetable oil
¾ cup frozen raspberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
  • Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
  • Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
  • Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g

RASPBERRY MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

RASPBERRY LEMON MUFFINS



Raspberry Lemon Muffins image

This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!

Provided by Kathy

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 12

½ cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
½ teaspoon lemon extract
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
  • Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 33 g, Cholesterol 0.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 125.3 mg, Sugar 19.9 g

EASY RASPBERRY MUFFINS



Easy Raspberry Muffins image

-Dawn Wright, Moline, Michigan

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup sugar
1/4 cup buttermilk blend powder
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
1 teaspoon lemon juice
1 cup fresh raspberries
1/2 cup chopped nuts
Additional sugar

Steps:

  • In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.

WHITE RASPBERRY MUFFINS



White Raspberry Muffins image

White chocolate chips and fresh raspberries make for an irresistible muffin.

Provided by muddyh2os

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
1 pinch salt
¾ cup milk
2 tablespoons milk
1 large egg
¼ cup butter, melted
1 teaspoon raspberry extract
½ teaspoon vanilla extract
1 cup fresh raspberries
½ cup white chocolate chips
5 tablespoons white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon raspberry extract
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
  • Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.
  • Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 34.4 g, Cholesterol 33.8 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 184.3 mg, Sugar 16.4 g

Tips:

  • Choose ripe and fresh raspberries. This will ensure that your muffins have the best flavor and texture. Avoid using frozen raspberries, as they can make the muffins soggy.
  • Don't overmix the batter. Overmixing can make the muffins tough and dense. Mix the batter just until the ingredients are combined.
  • Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing and creating a mess in your oven.
  • Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20 minutes, but may vary depending on your oven.
  • Let the muffins cool for a few minutes before eating. This will help them to set and retain their shape.

Conclusion:

These red raspberry muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are moist, flavorful, and packed with fresh raspberries. Whether you are serving them for breakfast, lunch, or a snack, these muffins are sure to be a hit. So next time you are looking for a tasty and satisfying muffin recipe, give these red raspberry muffins a try.

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