My Raspberry Muffins are soft, moist, and full of juicy raspberries in every bite. They are made with plain yogurt, butter, vanilla, and simple pantry ingredients, and are ready in about 30 minutes.
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The yogurt keeps the crumb tender without making the muffins heavy. It also adds a light tang that works really well with the raspberries. You can use fresh raspberries when they are in season, or frozen raspberries straight from the freezer when fresh ones are hard to find.
These homemade raspberry muffins are great for breakfast, lunchboxes, afternoon coffee, or a simple sweet snack. Just like my Pumpkin Banana Muffins and Banana Blueberry Muffins with Yogurt, they are easy to make and are handy for busy mornings.
Why This Recipe Works?
- Yogurt keeps the muffins moist and gives them a soft, tender crumb.
- Fresh or frozen raspberries both work, so you can make these muffins all year round.
- The recipe uses simple ingredients you probably already have at home.
- The batter comes together easily, and there is no complicated method.
- The muffins have just enough sweetness to let the raspberries shine.
- They freeze well, so you can make a batch and save some for later.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Flour - Self-rising flour keeps the ingredient list short. If you only have all-purpose flour, use 2 cups of all-purpose flour with 2 teaspoons of baking powder and ½ teaspoon of baking soda.
- Butter - Use softened unsalted butter at room temperature. It should be soft enough to press with your finger, but not melted. Butter gives the muffins a better flavor than oil.
- Caster sugar or granulated sugar - I use caster sugar because it mixes easily with the butter, but granulated sugar works too. The amount is enough to sweeten the muffins without covering the tart raspberry flavor.
- Eggs - Use large eggs at room temperature. Cold eggs can make the butter mixture look slightly split, although the muffins will usually still bake fine.
- Plain natural yogurt - Yogurt is the main reason these raspberry muffins stay soft and moist. Use plain, unsweetened yogurt. Full-fat yogurt gives the best texture, but low-fat yogurt also works.
- Vanilla bean paste or extract - Vanilla gives the muffins a little extra flavor without taking over. Use good vanilla extract or vanilla bean paste if you can.
- Raspberries - Fresh raspberries are lovely when they are in season, but frozen raspberries work well too.
Fresh or Frozen Raspberries
Fresh raspberries give the muffins a bright flavor and soft juicy pockets. They are the best choice when raspberries are sweet and in season.
Frozen raspberries are a great option for the rest of the year. Add them straight from frozen and fold them in gently. The batter may look a little streaky, but that is fine. Try not to overmix after adding them, as frozen raspberries break apart more easily than fresh ones. Do not thaw frozen raspberries before adding them to the batter, or they can bleed too much and make the batter wet.
If your frozen raspberries are very icy, shake off any loose ice crystals before adding them to the batter. This helps avoid extra moisture in the muffins.
How to Make Moist Raspberry Muffins
Preheat the oven to 350°F 180°C. Line a 12 cup muffin tin with paper liners, or lightly grease the tin with baking spray. Paper liners are the easiest option for this recipe because raspberry muffins can be quite soft when warm. They also make the muffins easier to store and pack.
Place the softened butter and sugar in a mixing bowl. Beat them together for 4 to 5 minutes, until the mixture looks pale and creamy. This step helps give the muffins a lighter texture. The butter should be soft before you start, or it will not mix properly with the sugar.
Add the eggs one at a time, beating well after each addition. Add the vanilla and mix again. If the mixture looks slightly curdled after adding the eggs, do not worry. It usually comes back together once the flour is added.
Stir in the plain yogurt and milk. The mixture will be quite loose at this stage, which is normal. Use room temperature yogurt and milk if possible. Cold ingredients can firm up the butter and make the batter harder to mix evenly. In a separate bowl, mix the self-rising flour and salt. Add the flour mixture to the wet ingredients and fold gently with a spatula.
Stop mixing as soon as you no longer see dry flour. Muffin batter should not be beaten like cake batter. Overmixing can make the muffins tough or dense. Gently fold in the raspberries. Use light movements and try not to crush them too much. If using frozen raspberries, add them straight from the freezer. The batter may become slightly firmer, but it will bake well.
Divide the batter between the muffin cups, filling each one about two-thirds full. An ice cream scoop helps keep the muffins even. Bake for 20 to 22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
How to Keep Raspberry Muffins Moist
The main thing is not to overbake them. Raspberry muffins can look pale on top, so do not wait for a deep golden color. Check them with a toothpick around 20 minutes.
Yogurt also helps keep the muffins soft after baking. Once they are completely cool, store them in an airtight container. If your kitchen is warm, move them to the refrigerator after the first day.
Recipe Tips From the Chef
- Use room temperature ingredients. Soft butter, room temperature eggs, yogurt, and milk mix together more evenly.
- Do not overmix the batter. Fold the flour in gently and stop as soon as the batter comes together.
- Add frozen raspberries straight from the freezer. Thawing them first can make the batter wet and streaky.
- Measure the flour carefully. Too much flour can make muffins dry. A kitchen scale gives the best result.
- Use paper liners if you want easy cleanup and muffins that are simple to pack.
- Fill the muffin cups evenly , so they bake at the same speed.
- Do not overbake. Start checking at 20 minutes, especially if your oven runs hot.
- Let the muffins cool before storing. Warm muffins release steam, which can make them sticky in the container.
Recipe Variations
Lemon works really well with raspberries. Add the zest of one lemon to the batter for a brighter flavor. You can also add a small squeeze of lemon juice, but do not add too much or it may change the texture.
For raspberry white chocolate muffins, fold a small handful of white chocolate chips into the batter with the raspberries. White chocolate adds sweetness and works well with the tart berries.
For a crunchy top, sprinkle the muffins with coarse sugar before baking. You can also add a simple streusel topping made with flour, sugar, butter, and a pinch of cinnamon.
For almond raspberry muffins, replace the vanilla with a small amount of almond extract. Almond extract is strong, so start with ¼ teaspoon.
You can also make mixed berry muffins by replacing half of the raspberries with blueberries or chopped strawberries.
Storage Instructions
Store the raspberry muffins in an airtight container at room temperature for 1 to 2 days. Place a piece of paper towel in the container to absorb extra moisture.
For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving, or warm them briefly in the microwave.
These muffins freeze well for up to 3 months. Let them cool completely, then wrap them individually and place them in a freezer bag or freezer safe container.
To serve, thaw at room temperature or warm gently in the microwave for a few seconds.
Recipe FAQs
Yes, you can replace the softened butter with an equal amount of vegetable oil or melted coconut oil if you prefer a different texture or have dietary preferences.
Dense muffins are usually caused by overmixing the batter or using too much flour. Fold the flour in gently and stop mixing once the batter comes together.
Raspberries can sink if the batter is too thin or if the berries are very large and heavy. A thicker yogurt batter helps hold them in place. You can also toss the raspberries with a teaspoon of flour before folding them in.
Related Recipes
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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these Moist and Healthy Raspberry Muffins as much as you enjoy eating them! 🙂
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Raspberry Muffins
Ingredients
- ¾ stick unsalted butter (softened at room temperature) (100 grams)
- ⅔ cup caster sugar (140 grams)
- 2 large eggs (at room temperature)
- ½ cup plain natural yogurt (at room temperature) (140 grams)
- 2 tablespoon semi-skimmed or full-fat milk (at room temperature)
- 1 teaspoon vanilla bean paste or extract
- 2 cups self-raising flour (250 grams)
- ¼ teaspoon salt
- 1 ⅓ cups raspberries
Instructions
- Preheat the oven to 180° C - 356° F and line your 12-cup muffin tin with paper liners or lightly grease them with spray oil.
- In a mixing bowl of a stand mixer, cream the softened butter and caster sugar together until you achieve a smooth and fluffy consistency, for about 4 to 5 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Then, mix in the vanilla bean paste or extract for a delightful aroma.
- Stir in the plain natural yogurt and the semi-skimmed or full-fat milk.
- In a separate bowl, combine the self-raising flour and salt. Gradually add this dry mixture to the wet ingredients, folding gently until everything is well combined. Be careful not to overmix, as it could result in tough muffins.
- Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter.
- Place the muffin tin in the preheated oven and bake for approximately 20-22 minutes or until the muffins turn a golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Notes
- Use room temperature butter, eggs, yogurt, and milk for a smoother batter.
- Do not overmix once the flour has been added. This keeps the muffins soft.
- Fresh or frozen raspberries both work well.
- Add frozen raspberries straight from the freezer. Do not thaw them first.
- If using Greek yogurt, add an extra tablespoon of milk if the batter feels too thick.
- For lemon raspberry muffins, add the zest of one lemon with the vanilla.
- Store in an airtight container for 1 to 2 days at room temperature, or up to 5 days in the refrigerator.
- Freeze the leftovers for up to 3 months. Let the muffins cool completely before freezing.
Oli says
Very good recipe! Moist, tasty muffins. thank you
Ayla Clulee says
It is my pleasure, I am so glad you like them Oli!
Eden says
I made them twice in a week, so easy and delicious. Thank you for the recipe.
Ayla Clulee says
I am so glad you liked them, I too often bake them.
Best wishes
Ayla