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–+ servings
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

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Traci Crossland
Light, fluffy, packed with raspberries, and absolutely delicious! These Better Than a Bakery Raspberry Muffins are the perfect breakfast or snack.

Ingredients

  • 2 cups raspberries fresh or frozen
  • 2 teaspoons sugar
  • 2 teaspoons all purpose flour
  • 2 cups all purpose flour
  • ⅓ cup sugar
  • ⅔ 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.