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raspberry muffins
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Easy Raspberry Muffins

Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes

Ingredients

  • 2 cups all-purpose flour – The backbone. Be gentle with it.
  • ¾ cup sugar – Sweet but not cupcake-level chaos.
  • 2 tsp baking powder – This is how we get fluffy dreams.
  • ½ tsp salt – Balances the sweetness. Don’t skip it.
  • ½ cup melted butter – Yes butter. Breakfast luxury.
  • 2 large eggs – Room temp if possible. Cold eggs are rude.
  • ¾ cup milk – Any kind works honestly.
  • 1 tsp vanilla extract – Because plain muffins are sad.
  • 1½ cups fresh or frozen raspberries – The MVPs themselves.
  • Optional: coarse sugar for topping – For bakery vibes

Instructions

  • Preheat and prep
  • Preheat your oven to 190°C / 375°F. Line a muffin tin or grease it well. Future you will thank you.
  • Mix the dry stuff
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Keep it light—no aggressive mixing needed.
  • Mix the wet stuff
  • In another bowl, whisk melted butter, eggs, milk, and vanilla. It should look smooth and friendly, not chaotic.
  • Bring it together
  • Pour the wet ingredients into the dry ones. Stir gently until just combined. Overmixing is the enemy of fluffy muffins.
  • Add raspberries carefully
  • Gently fold in raspberries. If using frozen, don’t thaw them—unless you enjoy pink batter and regret.
  • Fill the muffin cups
  • Divide batter evenly, filling each about ¾ full. Sprinkle coarse sugar on top if you’re feeling fancy.
  • Bake and wait (impatiently)
  • Bake for 18–22 minutes, until tops are golden and a toothpick comes out mostly clean. Cool slightly before inhaling.