These easy raspberry muffins are a new favorite breakfast recipe in our house! They’re quick, take only one bowl (yay less dishes), and my kids are obsessed! These muffins are bursting with tart raspberry flavor and topped with a sprinkle of cinnamon sugar.
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How to make this easy raspberry muffin recipe:
The best part of this recipe is that you won’t need a wet bowl and a dry bowl! It’s all made in the same bowl! You’ll mix together your wet ingredients first.
You will need to melt the butter for this recipe (I just use the microwave) but you never want to add eggs to hot butter. So to cool the butter down, you’ll add in the cold milk, stir, then add in the eggs…easy! Then you can move on to the vanilla and sugar.
Once you’ve combined your wet ingredients, you can sprinkle the dry ingredients over the top. Just try to do your best to sprinkle and not “plop” to evenly distribute.
I like to also give the raspberries a rough chop before adding them into the batter. This helps them distribute them more evenly ensuring each bite gets some raspberry bits!
How to keep the bottom of muffins from getting greasy:
This is one of my favorite little hacks. I hate making muffins or cupcakes and having the bottom get all greasy and leaving marks on the cake plate or table. All you have too do is add about a teaspoon of rice to each muffin tin cup under your liners. The rice will absorb the grease leaving the bottom of your muffins dry!
The rice trick is totally optional but either way, now you’re ready to add the raspberry batter to the muffin cups. You’ll add in enough batter to come about 3/4 of the way to the top. I also added a few little extra pieces of raspberry just to have some poking out of the top but that’s up to you!
Once you’ve filled your muffin pan, it’s time for the topping! It’s just a couple tablespoons of sugar mixed with a pinch of cinnamon and sprinkled over the top of each muffin. This gives the tart raspberry flavor a nice little sweet touch!
Now you’re ready to bake! These only take about 16-18 minutes so be very careful not to over-bake or they will dry out.
How to make muffins rise high:
The best way to do this is fill the muffin tins almost to the top (about 3/4 of the way up) and place them in a very hot oven to give them a head start on the top. I like to pre-heat the oven to 400° and then lower it back to 350 as soon as I put the muffins in. This ensures that muffins will get a nice rice but not be over-done.
Other Recipes You’ll Love:
- Blueberry muffins with streusel topping
- Mini Mocha Muffins with Cream Cheese Spread
- No Bake Raspberry Cheesecake
- Guava Cream Cheese French Toast Roll-Ups
Easy Raspberry Muffins (One Bowl!)
- ½ cup milk (whole or 2% is fine)
- ½ cup melted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup white sugar
- 2 cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 heaping cup fresh raspberries
- 2 tablespoons white sugar
- 1/8 teaspoon cinnamon
- Pre-heat your oven to 400°F and line a muffin tin with cups or spray with non-stick spray.
- Melt your butter in the microwave or a saucepan and add to a large bowl.
- Add the cold milk to the butter to cool it before adding in the eggs.
- Add in the eggs, sugar, and vanilla extract and whisk to combine.
- Sprinkle the flour over the wet mixture. Do not stir yet.
- Sprinkle the baking powder and salt over the flour then mix everything together until you see no more dry flour. Do not over-mix.
- Roughly chop the raspberries to break them up slightly then add them too the batter. Fold in gently.
- Scoop batter into the prepare muffin tins and fill each about ¾ of the way up.
- Mix together the 2 tablespoons of sugar and cinnamon and sprinkle over each muffin.
- Place in the oven and immediately lower the heat to 350°. Bake for 16-18 minutes or until a toothpick comes out clean. (These will not get dark on top so the best way to check is the toothpick test)