raspberry muffins

These are big bakery style muffins filled with juicy raspberries and plenty of chocolate chips. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.

Jumbo Raspberry Chocolate Chip Muffins

(375 grams) all-purpose flour (spoon & leveled)

teaspoons baking powder

baking soda

teaspoon salt

cup (5 Tablespoons; 80 grams) unsalted butter, melted and slightly cooled

milliliters) vegetable oil

cup (200 grams) granulated sugar

2 large eggs,

cup (80 grams) sour cream or yogurt,

(240 milliliters) milk,

teaspoon pure vanilla extract

(135 grams) semi-sweet chocolate chips

sugar

Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips, then gently fold in the raspberries. (Gentle to help prevent them from bursting/breaking too much.)

Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

Allow to cool for 10 minutes in pan before serving.

Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

I made this recipe last night. I got 12 large topped muffins. The baking time worked well. I liked the flavor, however the texture for me did not scream “moist muffin”. How could I create a moister texture and crumb ?

An excellent recipe with very clear and useful instructions and tips. I made them without chocolate and using olive oil (worked wonderfully!) They turned out impressively beautiful, with a perfect crumb. Fantastic, thanks!

I have made so many of your different muffin recipes and Hubby  and I have loved each and every one of them. I always have muffins in my freezer now for a quick delicious snack. 

This recipe is one of my all time favorites. Just made them again today.  Thank you so much for sharing.  Your tips and tricks are so valuable.

I have made these muffins several times and they are wonderful.  I mixed a little raspberry  jam in with the raspberries for a touch more raspberry flavor.

Excellent muffins!!  I jammed all of the batter into a standard muffin tin for 12 beautifully domed muffins.  Sprinkled each with a full teaspoon of granulated sugar before baking and baked for 23 minutes total.  Yummy!!!

Doubled the recipe to make 12 jumbo muffins. I only had white chocolate chips so used those instead.  I used frozen raspberries.  They were a little browner on top than I would have liked but that was probably due to my oven. They tasted amazing, could taste both the raspberries and chocolate and they were so light and fluffy. I will definitely make these again but I will reduce the oven temperature.

I made these muffins today....absolutely delicious!  They are very moist and tasty.  The recipe was so easy to follow.  I did purchase the large muffin pan which is suggested and they came out perfect!

I made these yesterday, and I am obsessed with them lol. I make muffins often but these are the best I've ever made: delicious, tall, fluffy, moist, perfect crumb. I made 12 regular sized muffins using frozen raspberries. I did 5 min at 425° and then it took about 22 min at 350° for them to cook through and get a golden top. I will definitely make them again.

Thank you for another thoroughly tested and detailed recipe. All of the recipes from your website that I've tried turn out perfectly on the first try.

Awesome muffins! I made them with GF flour, they came out great, with a beautiful muffin top, moist and delicious. Thank you.

This recipe is fantastic - it our new family favourite!  I ran out of white sugar at the 3/4 c mark (how is that even possible, I know?!)  and had to add 1/4 c of brown sugar.  Otherwise, I added a bit more than 1/3 c of sour cream because I didn't want to return a tbsp to the fridge.  The flavour and texture of the muffins were spectacular.  I made them in a regular sized pan and my family tried to eat them all at once.  I practically had to hide them.  These will be a regular in our house.

I made this recipe yesterday. Followed instructions to a "T".  They turned out heavy, and very, very dry. No, I did not overmix the batter. Waste of ingredients.  :(

Delicious fluffy and moist Raspberry Muffins made with fresh or frozen raspberries, a hint of lemon, and a simple glaze on top.

Lemon Raspberry Muffins

all-purpose flour

Tablespoon baking powder

salt

eggs

milk

lemon (, juice and zest)

oil ((vegetable or canola oil))

raspberries ((fresh

lemon juice

Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.

In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.

Fold in the raspberries.

Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.

In a small bowl, whisk together the confectioners sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Allow the muffins to cool for a few minutes before drizzling with glaze.

For the glaze:

https://content.jwplatform.com/videos/9Cp1zqrJ.mp4

Raspberry Muffins

Air Fryer Raspberry Muffins

plain flour

baking powder

orange zest

vegetable oil

vanilla essence

raspberries

vanilla sugar

Place a paper muffin liner inside each cup of a muffin tray.

In a large bowl, mix the flour, baking powder and salt.

In a separate bowl whisk together the oil, milk, egg, vanilla and sugar until well combined.

Add the wet ingredients into the dry and mix until just combined, then gently fold in the raspberries so they don&#x27;t break.

Divide the muffin batter into the muffin cups, top with vanilla sugar.

Place in the air fryer basket and  bake for 12 -15 mins or until a skewer inserted into a muffin comes out clean.

Allow the muffins to cool slightly in the baking tin before transferring them a rack to cool completely.

Raspberry Muffins - Air Fryer Method

Preheat the oven to 375F / fan assisted 170C / 190C /  gas 5

Divide the muffin batter into the muffin cups, top with vanilla sugar the bake for 17- 22 mins or until a skewer inserted into a muffin comes out clean.

Raspberry Muffins - Oven Method

Healthy raspberry muffins with lemon. Moist, loaded with raspberries, and absolutely delicious! Use fresh or frozen berries to enjoy the recipe year round.

white whole wheat flour

flaxseed meal

unsalted butter

honey maple syrup

eggs (at room temperature)

Greek yogurt (at room temperature)

vanilla extract

lemons

lemon juice (from the same 2 small lemons)

raspberries (fresh

turbinado (sugar in the raw sugar, for topping (optional))

Preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.

In a medium bowl, whisk together the white whole wheat flour, flaxseed, baking powder, baking soda, and salt.

In a large separate bowl, beat the butter and honey until creamy and combined. Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition. Add the Greek yogurt, vanilla, lemon zest, and lemon juice. The batter may look curdled.

Add the dry ingredients to the wet ingredients. By hand with a wooden spatula or spoon, stir in the dry ingredients, just until the flour disappears. The batter will be very thick. Very gently fold in the raspberries.

Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each (I love a big scoop like this one). For a maximum crunchy top, sprinkle each muffin with a full teaspoon of turbinado sugar (trust me!) or omit for a less-sweet muffin.

Bake the muffins for 20 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove the from the oven and place on a wire rack to cool in the pan for 5 minutes. After 5 minutes, remove the muffins from the pan and transfer to the wire rack to cool completely (do not leave the muffins in the pan, as they will steam and become tough). Enjoy!

https://content.jwplatform.com/videos/pVGXCDPP.mp4

Healthy Raspberry Muffins with lemon. Sweet, moist, and absolutely delicious! Whole wheat, vegan friendly, and can be made with fresh or frozen berries.

 It takes almost 35 minutes to make these moist and fluffy raspberry streusel muffins from start to finish!

Lemon Raspberry Streusel Muffins

(6 tablespoons) all-purpose flour

(1/4 cup and 1 tablespoon) granulated sugar

42 grams(3 tablespoons) unsalted butter, melted

(2 cups) all-purpose flour, (dip and sweep)

salt (optional)

(3/4 cup) granulated sugar**

lemon zest

eggs, (room temperature)

(3/4 cup) milk, (room temperature)

(1/2 cup) unsalted butter, melted***

60 grams/ml (1/4 cup) fresh lemon juice

(1 and 1/3 cup) raspberries fresh or frozen

Mix the flour and sugar in a small bowl.   For tiny crumbles: Cut the cold butter into flour mixture with a fork or rub with your finger until they look like crumbs. For big crumbles: Pour the melted butter and slowly mix with a fork or a spoon. If it forms a dough, that’s fine.  You can take big or small pieces from the dough.

Streusel Topping

Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.

Mix the flour, baking powder and salt if using in a large bowl.  Set aside.

Place the sugar and lemon zest in a medium bowl, stir with a fork or rub with your fingers to bring the lemon flavor out. Add the egg and whisk for a minute until combined well. Mix in the melted butter, milk and lemon juice.

Pour the wet ingredients(egg mixture) into dry ingredients (flour mixture) and mix until just combined.  Gently fold the raspberries. Don’t overmix the batter inorder to have light muffins .

Fill 12 paper liners to the top with the batter.  Sprinkle the crumbles on top.

Bake for 22-25 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the top of the muffins are lightly golden brown.  Baking time may change from oven to oven so start to check the muffins after 18 minutes. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to cool completely.

Raspberry Muffin Batter

These one bowl healthy raspberry muffins are hearty and packed with juicy raspberries. A perfect breakfast or snack for kids and adults, they&#039;re made with tangy yogurt and heart-healthy olive oil, and are refined sugar-free.

Healthy Raspberry Muffins

yogurt

maple syrup

olive oil (*see note)

all-purpose flour (or whole wheat flour)

oats

raspberries (*see note)

Preheat the oven to 350F. In a large bowl, combine eggs, yogurt, maple syrup, olive oil, milk, and vanilla. Add the flour, oats, salt, baking powder, baking soda and stir just to combine. Fold in the fresh or frozen raspberries.

Spray a standard-size 12 cup muffin tin with cooking spray and divide the batter between each cup (they will be almost full).

Bake in the Preheated oven for about 20-25 minutes, until the top springs back when pressed, or a toothpick inserted in the centre comes out clean.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1588250043/hqxwloy1lzskwr322bg7.mp4

These one bowl healthy raspberry muffins are hearty and packed with juicy raspberries. A perfect breakfast or snack for kids and adults, they’re made with tangy yogurt and heart-healthy olive oil, and are refined sugar-free.

One Bowl Healthy Raspberry Muffins

Try these sweet and tender raspberry muffins the next time you need a quick breakfast on the go. They're soft, moist, and fully loaded with fruity flavor.

Easy Raspberry Muffins Recipe

shortening

eggs, lightly beaten

sugar,

Preheat the oven to 375º degrees Fahrenheit (190°C) and line two six-hole muffin tins with liners (or grease with cooking spray).

In a large bowl with an electric mixer, beat the shortening with the sugar until it's light and fluffy.

Add eggs one at a time, and mix well between each addition.

In a separate bowl, stir the flour and baking powder.

Then, add the flour to the batter, alternating with the milk and vanilla. Do this in 1/3 additions, starting with the milk. Stir with a spatula by hand to incorporate.

Before the last addition of flour goes in, gently toss the berries in the flour. Then, carefully stir them into the batter.

Fill the muffin cups about two-thirds full and sprinkle 1/2 teaspoon of sugar over each.

Bake for 20-25 minutes or until the center of the muffins spring back when lightly touched.

Cool for 10 minutes in the tray before transferring the muffins to a wire rack to cool completely.

Enjoy!

Easy to make raspberry muffins made with coconut oil, fresh raspberries, Greek yogurt for added protein, and other pantry staple ingredients. Fluffy and so good!

Raspberry Muffins 

brown sugar

coconut oil (or avocado oil)

lemon

vanilla Greek yogurt

sugar (or erythritol)

Preheat the oven to 375°F, and prepare a muffin tin pan with muffin liners or grease the pan with non-stick spray.

Add the 2 large eggs, 2 teaspoons vanilla extract, 1 cup light brown sugar, ½ cup coconut oil, 1 small lemon, lemon zest, and 1/3 cup vanilla Greek yogurt to a large bowl.

Whisk to combine and set aside.

Add the 1 ⅔ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt to a separate bowl. Mix to combine.

Sprinkle the flour mixture (or pour it) over the wet mixture. Using a whisk, mix again to combine.

Add in the 1 ¼ cups fresh raspberries or frozen and gently mix them into the batter.

Pour the batter equally into the pan and bake for 18-20 minutes or until a toothpick comes out clean.

Allow the muffins to cool for 5-10 minutes and then make the glaze if you are using it.

To make the glaze, simply mix the ¾ cup powdered sugar with the 2 tablespoons of fresh lemon juice and drizzle over the cooled muffins. Serve and enjoy.

https://www.youtube.com/watch?v=l6xKHS3W2pE

🖨 PRINT RECIPE HERE:
https://healthyfitnessmeals.com/raspberry-muffins/


⬇️ Full recipe below ⬇️
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For the muffins:
* 1 ⅔ cups all-purpose flour
* 1 cup light brown sugar
* 2 teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon salt
* 2 large eggs
* 2 teaspoons vanilla extract
* ½ cup coconut oil or avocado oil
* 1 small lemon juiced and zested
* 1/3 cup vanilla Greek yogurt
* 1 ½ cups fresh raspberries or frozen
Optional glaze
* ¾ cup powdered sugar or erythritol
* 2 tablespoons of fresh lemon juice


Instructions
https://healthyfitnessmeals.com/raspberry-muffins/


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Incredibly moist and fluffy raspberry muffins made in 1 bowl with frozen raspberries! Chock full of nourishing ingredients like whole grain oat and almond flour, Greek yogurt (each muffin packs ~6g protein, yay!), extra virgin olive oil, and pure maple syrup. On the table in just 30 minutes! Recipe makes 12 muffins.
Note: I live at high altitude in Colorado; your muffins will be taller than mine!

Healthy Raspberry Muffins with Greek Yogurt

plain Greek yogurt

tbsp extra virgin olive oil

tsp pure vanilla extract

almond flour (163 grams)

oat flour (124 grams)

tsp baking soda

tsp fine sea salt

raspberries, roughly chopped (do not thaw)*

Preheat oven to 350F. Spray a muffin tin well with oil spray or line with paper liners.

Place yogurt, eggs, maple syrup, olive oil, vanilla, and lemon zest in a large mixing bowl. Whisk until completely smooth.

Add almond flour (make sure it's packed in there!), oat flour (spooned and leveled), baking soda, and salt. Use a whisk or rubber spatula to mix until almost combined. Don't over-mix. It will be very thick, don't worry!

Give raspberries a rough chop (this helps for better distribution and even moisture). Gently fold them into the batter with a rubber spatula.

Portion batter into muffin tin, filling each one nearly to the top (I use a handy muffin scoop). I like to sprinkle each one with a pinch of sugar for sparkly, crisp tops (these are not overly sweet muffins).

Bake for 24-25 min, or until a toothpick comes out clean and tops are golden brown. Cool in pan for 15 minutes before transferring to a wire rack to cool completely. Store covered on the counter for 2 days then refrigerate.

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