These healthy raspberry muffins are packed with fresh raspberries, and are ready in 30 minutes!
Raspberry muffins from scratch are to die for (to quote my mom!)! The secret ingredient of ricotta cheese makes them delectably tender and moist. Serve these raspberry muffins with overnight oats, some oven baked bacon, and a fruit salad for a perfect brunch. My daughter loves these lemon raspberry muffins with her favorite Strawberry Mango Smoothie!
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Raspberry Muffin Love!
We love this recipe! Not only is it versatile, but it’s only two real steps so even the littlest bakers can join in the kitchen.
Can’t find fresh raspberries? This recipe also works with frozen raspberries! (Fun fact, my son calls them ‘raspbabies’ how cute is that?).
With a recipe this easy and delicious, you’ll want to share them around! Bake a batch for a new neighbor, a new mom, or take some into the office to share with coworkers!
Mix and Match!
This recipe’s ingredients can be swapped to your liking! Here are a few ideas to try:
- Add other berries like blueberry, blackberry, or strawberry!
- Get creative and go for mango or passionfruit.
- Add fresh peaches or mandarin oranges for an extra zing!
Other tasty additions:
- Mini white chocolate chips can be added for a pop of flavor!
- Top with slivered almonds or a simple streusel (equal amounts brown sugar, butter, and flour),
- Flaked or toasted coconut is amazing with raspberries!
- Even chopped dried fruit, raisins, or nuts will work!
- For low-sugar raspberry muffins, just sub half applesauce for the brown sugar!
Fold these add ins into the batter along with the berries.
This is the best raspberry muffin recipe ever because it’s just so easy to get creative! Especially fun for kids in the kitchen, these muffins can be made in a jiffy and are ready to enjoy in less than an hour!
How to Make Raspberry Muffins from Scratch
This recipe is as easy as 1, 2, 3!
- Prepare muffin tins: Regular, jumbo, or mini with pan release or paper liners.
- Mix Ingredients: Whisk together wet and dry ingredients in separate bowls before combining (per recipe below).
- Bake: Gently fold in raspberries, scoop into muffin tin, and bake!
It’s so easy to bake these lovely little muffins, you may find yourself making them in the morning before work!
Baking Times for Different Size Muffins
Depending on the size of the muffin tray you use, you will need to adjust your baking time accordingly.
Minis: Bake @ 350°F for 15 minutes.
Regular muffins: bake @ 350°F for 20 minutes.
Jumbo: Bake @ 350°F for 30 minutes.
You can also test for doneness by inserting a toothpick into the center – if it comes out clean, it’s done! Don’t let the raspberries trick you, those will be soft and moist even when the muffins are fully baked.
Pro Tips for Perfect Muffins
Raspberry muffin batter can be kept in the refrigerator, in an airtight container, for up to three days for fresh muffins every time!
Before baking, stir batter and scoop into prepared muffin tins. Pop them in the oven as listed in the recipe below for warm, moist muffins every morning or baked up as an after school snack!
Using Frozen Raspberries
It’s perfectly fine to use frozen berries. Place berries in a colander so they can thaw.
Prepare other ingredients, then shake thawed berries in a sandwich bag, or carefully toss in a bowl, with a little flour (about 1-2 teaspoons) to coat them. This keeps them from being too wet in the batter and lets them stay suspended instead of sinking.
Save that drained berry juice and add to some tea or ice water!
Storing Raspberry Muffins
Fridge: Because of their high dairy content, raspberry muffins should be kept refrigerated.
Keep them in a zippered bag, Stasher bag, or sealed container, so they don’t absorb the odors in the fridge or become dried out. They should keep about 2 to 3 days.
Freezer: These freeze beautifully! Put them in a labeled zippered bag or a Stasher bag and they’ll keep about two months.
Let them defrost 3 hours on the counter. Or pop them in the microwave. Frozen raspberry muffins can be tossed into a backpack or briefcase to be thawed by lunchtime!
Raspberry Muffin Recipe
- 2 eggs beaten with a fork
- 3 Tablespoons lemon juice
- zest of 2 lemons
- ½ cup oil
- ¼ cup cream or milk
- 3 Tablespoons butter melted
- ¼ cup honey
- 1 cup ricotta cheese
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- 1 ¾ cup flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup fresh raspberries
- Preheat oven to 350F. Line 12 muffin tins with paper liners and set aside.
- In a medium bowl, whisk together eggs, lemon juice, lemon zest, oil, cream, butter, honey, ricotta cheese, brown sugar, and vanilla until well combined.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- Fold ricotta cheese mixture into flour mixture until just combined (do not overmix). Gently fold in raspberries.
- Using a cookie scoop, evenly divide batter between 12 lined muffin tins. Bake for 20 minutes, or until a toothpick comes out clean. Cool and enjoy!
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe slightly adapted from Fraiche Living