Raspberry muffins are rich, decadent, and buttery little breakfast pastries packed with berries. The crumb is exceptionally soft and tender, a perfect match for delicate, sweet raspberries. And the butter crumb topping literally melts in your mouth.
Any time you bake with yogurt, buttermilk, or sour cream, you are rewarded with a pastry defined by a soft and tender crumb and rich, slightly tangy flavor. These muffins are no exception and include a buttery, cake-like texture balanced with plenty of sweet-tart raspberries.
While I love making these muffins with delicate, fresh summer raspberries, they are equally good with frozen raspberries making them a decadent way to start the morning any time of year.
I also feel that it's 100% worth mentioning that my favorite raspberry pie recipe can also be made with fresh or frozen raspberries and these delicate raspberry cupcakes are designed to be made with frozen raspberries because yes to raspberries for breakfast and dessert forever.
How to Store These Muffins
Raspberry muffins are best eaten within 48 hours of baking but can be easily frozen if you have some left over or want to make them ahead of time. Store them in a covered container at room temperature or in the refrigerator.
These muffins will keep well in the freezer for up to 3 months. I like to wrap them individually or in groups of two so I can just pull one or two out of the freezer whenever the craving strikes. They don't take long to thaw, a couple of hours at room temperature at most. Or, allow them to thaw in the refrigerator overnight.
Muffins (any kind), or individually wrapped slices of raspberry bread, cinnamon swirl bread, or buttermilk coffee cake are honestly my favorite things to have in the freezer for days when we're traveling from one place to the next. (FYI, my husband and I live in an RV and travel full time.)
I just pull a couple of muffins, slices of bread, or coffee cake from the freezer an hour or so before we plan to leave and by the time we're in the truck and on the road, they are thawed and ready to eat. 👏
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Happy baking!
📖 Recipe
Raspberry Muffins
Raspberry muffins are rich, decadent, and buttery little breakfast pastries packed with fruit. The crumb is exceptionally soft and tender, a perfect match for delicate, sweet raspberries, and the butter crumb topping literally melts in your mouth.
Ingredients
For the Crumb Topping:
- 1 ¼ cups (150 grams) cake flour (see notes for substitution)
- ½ cup + 2 tablespoons (125 grams) granulated sugar
- ¼ teaspoon table salt OR ½ teaspoon kosher salt
- ½ cup (4 ounces/ 113 grams) cold salted or unsalted butter, cut into ½-inch pieces
For the Raspberry Muffin Batter:
- 1 ¼ cup (250 grams) sugar
- 3 large eggs
- 1 ½ cups (340 grams) plain unsweetened yogurt, preferably whole milk yogurt (not Greek yogurt, see notes)
- ¾ cup (6 ounces/ 170 grams) butter, melted and cooled to room temperature
- 1 tablespoon pure vanilla extract
- 3 cups (360 grams) cake flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon table salt OR ¾ teaspoon kosher salt
- 3 cups (14 ounces/ 360 grams) raspberries, fresh or frozen (if frozen, not thawed)
Instructions
- Make the Crumb Topping: Add the cake flour, sugar, and salt to the bowl of an electric mixer and stir to combine. Fit the mixer with the paddle attachment and add the butter. Mix on medium-low until the mixture resembles coarse crumbs. (Alternatively, pulse the butter and the dry ingredients in a food processor.) Cover the crumbs to keep the mixture from drying out and set aside.
- Heat the oven to 350 degrees F (176 degrees C). Line two 6-cup jumbo muffin pans or two 12-cup standard-size muffin pans with paper liners.
- Add the sugar and eggs to a medium size bowl and whisk to combine. Whisk in the yogurt, then the melted butter, and vanilla.
- Add the cake flour, baking powder, baking soda, and salt to a separate large bowl and stir to combine. Pour in the egg and yogurt mixture and use a wooden spoon or rubber spatula to combine, stirring just until everything is incorporated. Very gently, fold in the raspberries.
- Distribute the batter amongst the muffin cups. Use about ½ cup of batter per jumbo-size muffin or ¼ cup of batter for standard-size muffins.
- Use your fingers to distribute the crumb topping over the muffins, squeezing it together to create some larger crumbs.
- Bake jumbo muffins for 30-40 minutes. Bake standard-size muffins for 23-28 minutes. To test that the muffins are done, insert a toothpick in the center of a muffin and remove it. The muffins are done when there is no evidence of raw batter on the toothpick.
- Allow the muffins to cool in the muffin tin for 5-10 minutes, then remove them to a wire rack and allow them to cool completely. Once cool, store in an airtight container.
Notes
- Cake Flour Substitution: All-purpose flour mixed with a bit of cornstarch is a great substitution for cake flour. For this recipe, use 1 cup + 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch for the crumb topping. For the muffin batter, use 2 ½ cups all-purpose flour plus ½ cup cornstarch.
- Greek yogurt doesn't contain quite enough liquid for these muffins. If that's all you have, mix it with some milk to thin it out - 1 cup Greek yogurt and ½ cup milk.
- You can use reduced-fat yogurt to make these muffins, but you'll get the best texture from using whole-milk yogurt.
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Nutrition Information:
Yield: 12 Serving Size: 1 jumbo muffinAmount Per Serving: Calories: 492Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 99mgSodium: 314mgCarbohydrates: 69gFiber: 3gSugar: 33gProtein: 7g
Adrienne says
I made these as part of the baking challenge and they are delicious! So moist and they have a tender crumb, but the crumb topping is my favorite! Perfect way to start the day!
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Adrienne! I couldn't agree with you more - any day that begins with a raspberry muffin is going to be a good day. Thank you for participating in the Bake Club!
Janice says
I really love these raspberry muffins with a crumb topping. I recently made it, and it turned out so soft and delicious! This recipe is a must-try!
Allie says
These muffins turned out so moist!! I'm a huge raspberry lover so had to make this recipe when I found it online. I used a 2% yogurt because my store was out of full-fat and it still turned out great!!