Better Than a Bakery Raspberry Muffins

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
Ingredients for raspberry muffins on a marble table

Instructions

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

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

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

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

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

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.

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.

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

Better Than a Bakery Raspberry Muffins

Traci
Light, fluffy, packed with raspberries, and absolutely delicious! These Better Than a Bakery Raspberry Muffins are the perfect breakfast or snack.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 14 muffins
Calories 186 kcal

Ingredients
 

  • 2 cups raspberries fresh or frozen
  • 2 teaspoons sugar
  • 2 teaspoons all purpose flour
  • 2 cups all purpose flour
  • cup sugar
  • teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon lemon zest
  • 1 cup whole milk
  • 2 large eggs
  • ½ cup vegetable oil

Instructions

  • Preheat oven to 350 degrees.
  • Prepare muffin tins.
  • Wash raspberries. Drain.
  • Toss raspberries with 2 teaspoons sugar and 2 teaspoons flour. Set aside.
  • Zest lemon and set aside.
  • In a large bowl, whisk together 2 cups flour, 1/3 cup sugar, salt, baking soda, baking powder, and lemon zest.
  • In a smaller bowl, combine milk, eggs, and oil. Whisk until blended.
  • Pour wet ingredients into dry ingredients and stir only to blend.
  • Gently fold in raspberries.
  • Spoon evenly into muffins tins and bake for about 20-25 minutes, until done.

Notes

  • Use a rubber spatula to fold the wet and dry ingredients together.
  • Mix only until dry ingredients are wet. It’s okay if the batter is lumpy.
  • Using muffin tin liners makes cleanup a breeze!

Nutrition

Serving: 1muffinCalories: 186kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gCholesterol: 28mgSodium: 234mgFiber: 2gSugar: 7g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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