Raspberry Muffins Recipe
These soft and fluffy Raspberry Muffins are packed with juicy raspberries, bright lemon zest, and a buttery buttermilk batter that creates tender, bakery-style muffins with beautifully domed tops. They're perfect for breakfast, brunch, or an afternoon snack.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup caster sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest about 1 lemon
- ¾ cup buttermilk room temperature
- 1½ cups fresh or frozen raspberries
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and caster sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients in three additions, alternating with the buttermilk. Mix only until combined.
- If desired, toss the raspberries with a little flour, then gently fold them into the batter using a spatula.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 16–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best bakery-style Raspberry Muffins, use room-temperature butter, eggs, and buttermilk so the batter mixes smoothly and bakes evenly. If you're using frozen raspberries, add them straight from the freezer without thawing to prevent the batter from turning purple. Be careful not to overmix once the flour is added, as this can make the muffins dense instead of light and fluffy. Store the cooled muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 6 days, or freeze for up to 3 months. For that fresh-from-the-oven taste, warm a muffin in the microwave for 10–15 seconds before serving.