Sweet and Tart Raspberry Muffins

These raspberry muffins are loaded with tart raspberries and topped off with a sprinkle of powdered sugar. They are quick and easy to make, and they are a great way to satisfy a sweet tooth.

All about Raspberry Muffins

Raspberry muffins are a delicious treat that you can enjoy any time of the day. They’re perfect for breakfast, as an afternoon snack, or even as a dessert. The tartness of the raspberries pairs well with the sweetness of the muffin. They are fluffy on the inside with a crunchy top. Their sweetness isn’t overpowering but is enough to satisfy your taste for something sweet.

Raspberries provide a lot of nutrition in a small space. They are full of vitamins, minerals, fiber, and antioxidants. And this recipe is written for Greek or plant-based yogurt to fit your needs.

Ingredients You’ll Need for this Recipe

Egg
Flour
White sugar
Butter
Baking powder
Salt
Greek or plant-based yogurt
Fresh raspberries
Vanilla extract
Powdered sugar

How to Make Raspberry Muffins

Preheat the oven to 395 degrees F (200 degrees C).
Beat the butter and sugar in a mixing bowl until mixed and fluffy.
Mix in the egg.
Add the vanilla extract, yogurt, flour, baking powder, and salt. Combine until you get a smooth batter.
Fold the fresh raspberries into the batter, leaving some out for garnish.
Line the muffin cups with paper liners and divide the batter between the cups.
Garnish with 1 or 2 raspberries on top of each muffin.
Bake at 395 degrees F for 12 minutes until the tops are golden.
Remove the muffins from the muffin tray and allow to cool on a cooling rack.
Sprinkle the tops with powdered sugar for garnish.

Tips and Variations for these Muffins

Here are a few tips to ensure your raspberry muffins come out just right as well as some variation ideas:

Always use ripe raspberries for the best flavor. If the raspberries aren’t ripe, they will give your muffins a bitter taste.
Try substituting almond or coconut flour for some of the regular flour to add an extra layer of flavor.
Add a sprinkle of white granulated sugar or rolled oats on top before baking to give your muffins a crunchier texture on top.
Feel free to adjust the level of sweetness by adding more or less sugar to the batter.
Add semi-sweet chocolate chips or white chocolate chips to the batter for an indulgent flavor.
Give the muffins an island twist by adding coconut extract or coconut flakes to the batter before baking.
Turn this muffin into a decadent treat by adding a chunk of cream cheese to the center of each muffin.
Add lemon zest and poppy seeds to create raspberry lemon poppy seed muffins.
Add a layer of creamy peanut butter and swirl it throughout the batter for extra flavor and protein.

Raspberry Muffins FAQs

Can I use frozen raspberries instead of fresh raspberries?

Yes, you can use frozen raspberries. Make sure to thaw and drain the raspberries before adding them to the batter.

How do I store leftover raspberry muffins?

Once the raspberry muffins are cooled down, you can store them in a sealed container in a dry place for up to 5 days. It is best if you don’t store them in the refrigerator.

Is this recipe vegan or vegetarian?

Because of the egg and butter, this recipe is not vegan, but it is okay for people following a vegetarian diet.

What types of yogurt can I use for this recipe?

You can use plain Greek yogurt for the recipe, but you can also use your favorite plant-based yogurt, such as soy, coconut, cashew, or oat yogurt. Experiment to discover which one you like best.