These quick & easy recipe is perfect for making the most fluffy Raspberry Muffins. The whole family is going to love them and we have included recipe variations for keeping them gluten-free or using whole wheat flour. No matter how you make them, they are the perfect easy breakfast or snack option!
Easy Homemade Raspberry Muffins
We typically do some baking over the weekend to have a variety of breakfast and snack options on hand for the week ahead. These raspberry muffins are perfect for that or you can easily freeze them to enjoy at a later date. They are perfectly moist with a light and fluffy texture and they are a perfect option summer baking option, especially when raspberries are in season!
What You Will Need
- eggs – these provide the structure in most baked goods.
- applesauce – helps to keep the muffins nice and moist.
- vanilla extract – a splash for flavor.
- real maple syrup – added for a splash of natural sweetness.
- almond butter – option to use this or another nut butter, if you prefer.
- super-fine almond flour & cassava flour – this is a delicious combo to make your muffins grain-free, but you can also use whole wheat flour, regular flour, gluten free 1-to-1 baking flour, etc.
- kosher salt & baking soda – you always need a little for structure and rising purposes when baking something delicious!
- ground cinnamon – perfect for some added flavor!
- raspberries – we love using fresh ones, especially when they are in season, but frozen would work too.
- lemon zest – a bit of acidity helps to bring out all the great flavors!
- butter – if you are looking to keep it dairy-free you can sub the butter with coconut oil or plant-based butter.
What Happens If You Use Frozen Raspberries In Muffins
Yes, you can definitely use frozen berries if that is what you have. Simply thaw the berries and pat dry so that they don’t add too much moisture to the batter. We really love this option for the cooler winter months when fresh raspberries are harder to find.
Can I Substitute Other Berries Instead of Raspberries
Absolutely! You could easily swap out the raspberries for blackberries, blueberries, and even strawberries (if you cut them small enough). Sometimes a heavier fruit, like blueberries, tend to fall towards the bottom so you might want to coat them in a bit of flour to help with even distribution.
Helpful Muffin Tips
- You will want to make sure that you don’t over-mix the batter, especially when mixing the wet ingredients. Over-mixing can result in a more dense or chewy muffin instead of fluffy.
- Make sure you let these muffins fully cool before diving in or storing! This is especially important in gluten-free baking.
- Check the notes section in the recipe card below for some easy ingredient swaps!
How To Store Raspberry Muffins
Once the muffins have fulled cooled you can store them in an airtight container for about 24 hours and then we suggest moving them to the fridge because they don’t contain any preservatives.
They can also easily be stored in the freezer, if you want to keep them for longer. To freeze, simply place them in a large freezer-safe bag with a paper towel on the bottom and top of the muffins, press out as much air as possible, and store in the freezer for up to 2 months.
How To Make Raspberry Muffins
First, you will want to place all of the wet ingredients in a mixing bowl and whisk to combine.
Then place all of the dry ingredients in a separate bowl and mix.
Now you can add the dry ingredients to the wet ingredients, mix, and add the raspberries, lemon zest, and melted butter.
Evenly divide the batter into 12 cup muffin tin.
Bake in the oven at 350 for 21-23 minutes, remove from the oven, and let them fully cool.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Raspberry Muffins – an easy, delicious and simple raspberry muffin recipe that is perfect all year round! Whole wheat + gluten-free versions!
- 3 eggs
- 1 cup applesauce
- 1 1/2 teaspoons vanilla extract
- 1/3 cup real maple syrup
- 3 tablespoons creamy almond butter (or other nut butter)
- 1/2 teaspoon baking soda
- 1 1/2 cup super-fine almond flour
- 3/4 cup cassava flour
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 cup fresh raspberries, quartered
- 1 1/4 teaspoon lemon zest, minced
- 1 tablespoon butter (or coconut oil), melted
- Preheat oven to 350 degrees F.
- Insert muffin liners into a muffin tin and set aside.
- Combine Wet Ingredients into a large bowl; whisk until fully combined (don’t over-mix).
- Combine Dry Ingredients into a small bowl; whisk to combine (this helps break up clumps).
- Add the Dry Ingredient mixture to the Wet Ingredient mixture; stir to combine.
- Gently fold in raspberries.
- Add lemon zest and melted butter, gently stir to combine.
- Divide mixture between 12 muffin cups.
- Feel free to add extra little chunks of raspberry on top along with some rolled oats or see the Notes for a Streusel option.
- Place in oven (middle rack) and let bake 21-23 minutes or until fully cooked.
- Remove and let sit 5-10 minutes.
- Move muffins to a cooling rack and let cool before eating.
- Storage: feel free to store on the counter in a sealed container for about 24 hours or so then I would recommend storing in the refrigerator since there are no preservatives in these.
- Whole Wheat Flour: feel free to use 1 cup whole wheat flour in place of both the almond flour and cassava flour.
- Frozen Raspberries: feel free to use frozen raspberries, but ensure they are fully thawed and gently pat dry with paper towel to remove any excess moisture.
- Streusel Topping: combine 1/3 cup whole wheat flour (or gf flour) + 1/4 cup brown sugar and mix together; add in 1-2 tablespoons softened butter + 1/4 teaspoon vanilla extract. Use fork to cut ingredients together until crumbly. Add on top of muffins before cooking – may need to cook an additional minute, but just keep an eye on them.
Keywords: raspberry muffins