These delicious raspberry muffins are the perfect treat for breakfast or a snack. Easy to make and bursting with juicy raspberries, they are sure to become a family favorite. Enjoy these muffins with a cup of coffee or tea for a delightful start to your day!

Preparation time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Serves: 12


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries


  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raspberries.
  5. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Information:

Calories: 200 || Carbohydrates: 30g || Protein: 3g || Fat: 8g || Fiber: 2g

What I Love About This Recipe?

  1. The burst of fresh raspberries adds a juicy and tangy flavor to the muffins.
  2. These muffins are easy to make and perfect for a quick and delicious breakfast on-the-go.
  3. The simple ingredients make this recipe accessible for beginner bakers.
  4. The muffins have a soft and moist texture that pairs well with the crunchy tops.
  5. They can be easily customized with different mix-ins like chocolate chips or nuts for variety.

What To Avoid While Making this Recipe?

  1. Avoid overmixing the batter once the wet and dry ingredients are combined to prevent dense muffins.
  2. Make sure not to overbake the muffins to keep them moist and tender.
  3. Do not overfill the muffin cups as the batter will overflow during baking.
  4. Use fresh raspberries for the best flavor and texture, frozen raspberries may release excess moisture.
  5. Allow the muffins to cool completely before storing to prevent them from becoming soggy.

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