I love homemade muffins, especially when I can use the fresh berries of the season! Fresh raspberries make these light, fluffy muffins the perfect amount of sweetness! Trust me, these easy muffins will become family favorites that disappear as fast as you can make them!
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Why You'll Love This Recipe
- This raspberry muffin recipe makes the best brunch treat, afternoon snack, or quick breakfast!
- A moist muffin with a moist crumb full of delicious flavor!
- These homemade raspberry muffins go great with a cup of coffee!
Ingredient Notes
- Flour - All Purpose flour.
- Raspberries - Fresh raspberries are preferred, but well-drained and patted dry, frozen raspberries will do in a pinch.
- Butter - I used salted butter, but unsalted butter will work as well. Please do not substitute olive oil, canola oil, coconut oil, or vegetable oil for the butter.
- Sour Cream - I always use full-fat sour cream. Reduced-fat sour cream should be ok, but results may vary slightly.
- Milk - 2% or whole milk should be used for this recipe.
- Almond Extract - Vanilla Extract may be substituted.
- Variations - For a touch of lemon, you can add 2 Tbs. fresh lemon zest and replace 2 tablespoons of the milk with lemon juice.
Couple Things You'll Need
Step by Step Instructions
- NOTE - I've had a few questions about the mixing method for these delicious raspberry muffins. We will not be using the typical add the dry ingredients to the wet ingredients method. In order for the rate of absorption to be correct, we will be combining most of the ingredients, followed by the method that alternates the most important liquid ingredients with the flour.
- Preheat your oven to 350 degrees.
- Line 20 muffin cups (not quite 2 full tins) with paper muffin liners, aka cupcake wrappers.
- In a large bowl, cream the room-temperature butter and sugar.
- Beat in the eggs and almond extract.
- Beat in the baking powder, baking soda, and salt.
- Whisk the milk and sour cream together.
- Beat in ⅓ of the flour.
- Beat in ½ of the milk/sour cream.
- Beat in another ⅓ of the flour.
- Beat in the last of the milk sour cream.
- Carefully fold in the poppy seeds and fresh raspberries with the last of the flour.
- Divide the muffin batter among the paper liners in the muffin tin.
- Bake at 350 degrees for 13-15 minutes; a toothpick should come out clean.
- Cool slightly before eating, or cool completely, or a wire rack and eat later!
Recipe FAQs and Expert Tips
Can I use frozen raspberries instead of fresh ones?
Yes, but drain them well first.
Can I freeze these?
Yes, you can freeze these muffins. Make sure they are completely cool before packing up and popping in the freezer.
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Raspberry Poppy Seed Muffins Recipe
I love homemade muffins, especially when I can use the fresh berries of the season! Fresh raspberries make these light, fluffy muffins the perfect amount of sweetness! Trust me, these easy muffins will become family favorites that disappear as fast as you can make them!
Ingredients
- 10 Tbs. Butter softened
- 1 Cup Sugar
- 2 Large Eggs
- 2 teaspoon Almond Extract
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ Cup Milk
- ½ Cup Sour Cream
- 2 Cups Flour
- ½ Tbs. Poppy Seeds
- 2 Cups Fresh Raspberries
Instructions
- Preheat your oven to 350 degrees.
- Line 20 muffin cups with liners.
- Cream the butter and sugar.
- Beat in the eggs and almond extract.
- Add the baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk the milk and sour cream together.
- Add ⅓ of the flour to the batter, then mix in ½ of the milk/sour cream, add another ⅓ of the flour, then the last of the milk/sour cream.
- Fold in the poppy seeds and raspberries with the last of the flour. Mix just until combined.
- Divide the batter among 20 muffin cups. They will be pretty full. That's ok.
- Bake at 350 degrees for 13-15 minutes. A toothpick should come out clean.
- Cool and serve!
Notes
- You may use frozen raspberries instead, but you need to make sure they are well drained before adding them to the batter.
Nutrition
Calories: 138kcalCarbohydrates: 28gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 21mgSodium: 118mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 74IUVitamin C: 4mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!
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Greg
Love these muffins!!!
Marsha
These look absolutely gorgeous. Can they be frozen . Also can you use frozen raspberries covered in 1 tablespoon flour or defrosted drained berries. Looking forward to your response.
mindeescookingobsession
I haven't frozen them myself, but I think they should freeze fine. Frozen berries should be fine. Would definitely toss them with flour whether they are frozen or defrosted, though.