Raspberries are in season and what better way to enjoy them than by baking them in a muffin! These raspberry muffins are packed full of raspberries and muffiny goodness, so bake them and eat them quickly before raspberries go out of season again!
Table of Contents
First, you don’t have to put chocolate chips in these muffins, they are a delicious raspberry muffin by themselves, BUT I throw chocolate in everything! These raspberry muffins are refreshing, chocolaty, and just a little bit acidic and are the perfect summer snack or makeshift breakfast. Not only are they incredibly easy to make, but they freeze really well as well, allowing you to enjoy them all summer long.
Raspberry Muffins Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.
• All-purpose flour
• Baking powder
• Melted butter
• Chocolate chips
How To Make Raspberry Muffins
• Grease or line a muffin baking pan
• Whisk together the dry ingredients in a large bowl
• In a separate bowl, beat the egg, vanilla, and butter
• Pour the liquid into the dry and mix until just combined
• Stir in the raspberries and chocolate chips gently
• Divide the batter and then bake for 17 minutes at 400 Fahrenheit until they are just browned on top
How To Store These Raspberry Muffins
Raspberry muffins, or any muffins really, are really good to make in bulk because they keep so well for such a long time.
The best way to store raspberry muffins is in the freezer, in an airtight container, or in a Ziploc bag. To avoid them all freezing together into one solid lump, you could try freezing each individual muffin on a baking sheet in a single layer.
Or, you could freeze each muffin wrapped in either plastic wrap or parchment paper. That way, when you go to remove the muffin, you can easily break them apart by pulling at the wrappings.
If you are only keeping them for a little while, though, you should probably keep them in the fridge, tightly sealed to avoid any extra moisture getting into them.
Raspberries are definitely one of the moist and juicy berries out there, and you don’t want any extra water or off-flavors from your fridge contaminating them.
Ways To Change These Raspberry Muffins For Your Personal Tastes
This recipe for raspberry muffins combines the classic flavor of vanilla and raspberries together, but there is no rule out there that says you have to stick to just these base ingredients.
I threw in chocolate chips, and you could alter the flavor profile of your muffins however you prefer – for example, why not sub the chocolate for white chocolate instead?
White chocolate is just a little bit sweeter than regular chocolate chips, so this might be a good option if you find that your raspberries are a little bit tart.
You could also sub in some desiccated coconut as well to make some raspberry coconut muffins! Or even add in some tropical fruits to go alongside the raspberries and give you a whole other dimension of flavor!
Looking for more delicious Muffin recipes? Try these out:
Enjoy! These are such a delicious way to use up the summer raspberry bounty!
Pin This Recipe To Your Baking Recipes Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Breakfast, Dessert
- Karlynn Johnston
- 1 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/4 cup melted butter
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
- Preheat your oven to 400 °F. Get out a 12 well muffin baking pan and line with paper liners, or grease each well.
- In a large bowl whisk together the dry ingredients.
- Combine the milk. beaten egg, vanilla and butter in a small bowl.
- Pour the liquid into the dry ingredients and mix until just combined.
- Stir in the raspberries and chocolate chips gently.
- Divide the batter between 12 lined muffin tins.
- Bake for 17-20 minutes, until browned on top. Cool on wire rack.
- White chocolate chips are also a nice treat!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.