Description
These homemade Raspberry Muffins are soft, fluffy, and bursting with juicy raspberries in every bite. Made with a simple classic muffin batter, they’re perfect for breakfast, brunch, or an afternoon snack.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- â…” cup granulated sugar
- 1 large egg
- ½ cup vegetable oil
- â…“ cup milk
- 1 tsp vanilla extract
- â…“ cup sour cream or plain yogurt
- 1 â…“ cups fresh or frozen raspberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar, egg, vegetable oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in the sour cream until incorporated.
- Gently fold in the raspberries.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring the muffins to a wire rack to cool completely.
Notes
- Fresh or frozen raspberries both work well. Do not thaw frozen berries before using.
- Mix the batter just until combined to keep the muffins light and tender.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Sprinkle coarse sugar on top before baking for a bakery-style finish.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American