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.
Ingredients Needed to Make These Muffins
- Butter! This is an all-butter muffin recipe. Butter adds rich flavor to both the muffins and the crumb topping. I used salted butter, but if you're sensitive to salt, use unsalted.
- Cake flour. Using cake flour in both the muffins and the crumb topping makes every bite melt-in-your-mouth tender. If you can't find cake flour, see the "Variations and Substitutions" section below or the notes section in the recipe card for a great substitution.
- Salt, baking powder, and baking soda.
- Granulated Sugar. These muffins are, in my opinion, the perfect amount of sweet. They include just enough sugar to support the flavor of the raspberries, not interfere with it.
- Vanilla. Use pure vanilla extract, not the imitation stuff.
- Plain, unsweetened, whole milk, yogurt. Yogurt adds flavor and just enough acid to create a soft and tender crumb. Don't use Greek yogurt in these muffins, which doesn't contain quite enough liquid. Or, mix Greek yogurt with some milk to thin it out - 1 cup Greek yogurt and ½ cup milk. While you can use reduced fat yogurt to make these muffins, you'll get the best texture from using whole milk yogurt.
- Raspberries! Raspberries are the star of this show and these muffins are PACKED with them. The goal is to never get a bite of muffin that doesn't include a raspberry or two and with 3 cups of raspberries in the batter, this is practically guaranteed.
Variations and Substitutions
- Use a different kind of berry. This raspberry muffin recipe works just as well with any kind of berries or any combination of berries, but they are particularly well suited for small, tender berries. Blackberries and small, sweet summer strawberries are perfect for these muffins. Blueberries and huckleberries are also great additions, although I'm partial to using them in these Sour Cream Streusel Blueberry Muffins or Zucchini Blueberry Muffins.
- No cake flour? No problem. All-purpose flour mixed with a bit of cornstarch is a great substitution for cake flour. For this recipe, use 1 cup + 2 tablespoons 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.
- Add some spice. I LOVE adding a bit of cardamom to these muffins because I love cardamom in nearly everything that includes berries, (like buttermilk blueberry pancakes!) But cinnamon, ginger, nutmeg, and allspice are also great additions to the flavor of these muffins. Also, while it might sound strange, a bit of black pepper is an unusually delicious addition. If you're doubtful, take a peak at the reviews for this Strawberry Rhubarb Jam which includes black pepper as the "secret ingredient" that makes it one of the most delicious jams I've ever eaten.
- Make Gluten Free Raspberry Muffins. To make these gluten-free, just swap out the cake flour for a gluten-free flour mix that includes xanthan gum such as Bob's Red Mill Gluten-Free One-to-One Baking Flour or King Arthur Gluten-Free Measure for Measure Flour.
Step-by-Step Photos and Instructions
First, make the crumb topping. Add cake flour, sugar, and salt, to a bowl and drop in pieces of cold butter. Use an electric mixer to blend the butter into the other ingredients until the mixture resembles coarse crumbs.
You can also use a food processor, if you prefer, just be sure to pulse the machine rather than letting it run so you end up with crumbs and not dough.
Add the sugar and eggs to a medium size bowl and whisk to combine.
Whisk in the yogurt, then the melted butter, and vanilla extract.
In a separate bowl, stir cake flour, baking powder, baking soda, and salt together. Pour in the liquid ingredients and stir everything together, mixing just until combined.
Add the raspberries and, very gently, fold them into the batter.
Distribute the batter amongst paper-lined muffin tins. This recipe will make 12 jumbo size muffins or 24 regular size muffins.
Use your fingers to top the muffin batter with the crumb topping, squeezing it together to create some larger crumbs. Time to bake!
Unlike things like berry cobbler or cherry turnovers, I think these muffins are best when allowed time to cool to room temperature. When warm, the flavor of the raspberries is a bit muted. So, when my level of self-control holds out, I prefer to allow them to cool completely before eating.
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. 👏
More Recipes for Raspberry Lovers
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
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)
- 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.
- 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 muffin
Amount Per Serving: Calories: 492Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 99mgSodium: 314mgCarbohydrates: 69gFiber: 3gSugar: 33gProtein: 7g