The best and easiest Better Than a Bakery Raspberry Muffins for your Friday sweet tooth. Three bowls, pantry staple ingredients, super quick to mix up, totally healthy…ish, and just SO GOOD! Lightly sweet, loaded with fresh raspberries, and a touch of lemon zest equals the perfect muffin to bake to welcome in the weekend. Seriously, can it get any better?

three raspberry muffins stacked on each other with more in the background as well as a jar of milk, raspberries, and white flowers

About The Recipe

Just because it’s February and the middle of winter doesn’t mean we can’t be dreaming of warm, spring days with these muffins! We always need a sweet reminder of what’s to come.

To be honest, one of my favorite fruits on the planet is raspberries. They always remind me of summer days and, during these snowing days, that’s really the only thing I want.

I’m not complaining though. I’m loving this weather.

Almost as much as I’m loving these muffins.

In this house, we are all dessert lovers. We love anything that’s sweet! But, I do have to say, I love me a good sweet breakfast from time to time. These muffins are just the trick! Plus, it’s got fresh fruit. That’s a total win-win situation, right?

three muffins on a white plate with raspberries, two forks, and a napkin

Ingredients

Raspberries
Sugar
All-Purpose Flour
Salt
Baking Soda
Baking Powder
Lemon Zest
Milk
Eggs
Vegetable oil

Instructions

In a small bowl, mix together raspberries, 2 teaspoons of flour, and 2 teaspoons sugar.

Raspberries, flour, and sugar mixed together

In a large bowl, combine all dry ingredients and whisk together until thoroughly combined!

dry ingredients for muffins in a glass bowl

dry ingredients whisked together in a glass bowl

Now, in a medium bowl (wow, we really are using every size), combine wet ingredients.

wet ingredients in a glass bowl with a whisk on a marble table

Hey, hey! We’re getting closer to having the most delicious muffins ever! Combine the wet and dry ingredients together thoroughly.

muffin batter in a glass bowl on a marble table with a secong glass bowl with raspberries in it

Fold the raspberries into the batter. A few will probably break but try to be as gentle as you can!

raspberries and muffin batter on in a glass bowl

Scoop the batter into a lined muffin tin. I recommend using a cookie scoop. I know this sounds silly but this will ensure you get each muffin equal in size!

Bake for 20-25 minutes, or until the muffins are a light golden color.

raspberry muffin batter in a muffin pan on a marble board

raspberry muffins in a muffin pan on a marble board

Take out of the oven, let cool, and enjoy!

How To Store

These muffins freeze really, really well. I recommend letting them cool and placing them in a freezer safe bag. They will keep for a few a months in the freezer. You can also refrigerate, or even leave them on the counter for a few days.

If you’re freezing them, you can easily heat them up in the microwave!

three raspberry muffins on a marble table with a jar of milk, raspberries, and flowers

Expert Tips

Use a rubber spatula to fold the wet and dry ingredients together.
Mix only until the dry ingredients are wet. Don’t over-mix! It’s okay if the batter is a little lumpy.
Using muffin tin liners makes cleanup a breeze!
Let these muffins cool before eating! If you peel the cupcake paper before the muffins totally cool, then the muffin will stick to the paper.
Don’t skip coating your raspberries! This keeps them from sinking to the bottom of your muffin.

When you make these Better Than a Bakery Raspberry Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Better Than a Bakery Raspberry Muffins

About The Recipe

Ingredients

Instructions

How To Store

Expert Tips