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Raspberry Muffins

Raspberry Muffins

These raspberry muffins were fluffy on the inside, full of juicy raspberries and the muffin top was perfectly crisp thanks to the turbinado sugar sprinkled on top before baking. I made these beauties for an after school snack and both of my kids were thrilled and loved them. These raspberry muffins are terrific plain or slathered with butter and pair nicely with an ice cold glass of milk.

Raspberry Muffins

How to Make Raspberry Muffins

Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.

Prepare the muffin batter by whisking together the white sugar, brown sugar, and eggs until well creamy and smooth. Add the buttermilk, oil, and vanilla extract then whisk until smooth and creamy.

In a separate dish stir the flour, baking powder, and salt together until well combined.

Slowly add half of the flour mixture to the batter until just combined. Gently fold in 1 1/4 cups of the raspberries being careful not to break them up. Pour the batter equally into the muffin pan filling them to the top. Add the remaining 1/4 cup of raspberries to the top of each muffin.

Sprinkle some coarse sugar on top of each muffin.

Raspberry Muffins

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling. Serve and enjoy. Side Note: Starting the baking at a higher temperature the reducing it helps make the muffin dome.

Raspberry Muffins

Raspberry Muffins

Raspberry Muffins

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12
Author: Pam

Ingredients

  • 3/4 cup white sugar
  • 1/4 cup brown sugar `
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 ½ cups fresh raspberries, divided
  • Turbinado sugar

Instructions

  • Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
  • Prepare the muffin batter by whisking together the white sugar, brown sugar, and eggs until well creamy and smooth.
  • Add the buttermilk, oil, and vanilla extract then whisk until smooth and creamy. 
  • In a separate dish stir the flour, baking powder, and salt together until well combined.
  • Slowly add half of the flour mixture to the batter until just combined.
  • Gently fold in 1 ¼ cups of the raspberries being careful not to break them up. Pour the batter equally into the muffin pan filling them to the top. Add the remaining ¼ cup of raspberries to the top of each muffin. 
  • Sprinkle some coarse sugar on top of each muffin.
  • Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
    Side Note: Starting the baking at a higher temperature the reducing it helps make the muffin dome.
  • Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling. Serve and enjoy
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4 Comments

  1. Turbinado sugar makes muffin tops great! I also find I can use a little less sugar in the muffins, because you get the spark of sweetness from the turbinado sugar. These look great, and I’m sure the kids enjoyed them!