If you loved my Double Strawberry Muffins, you’ll want to try these Double Raspberry Muffins next. They’re made with fresh raspberries folded right into a soft, buttery muffin batter, with a simple homemade raspberry sauce swirled throughout. Before baking, each muffin is topped with a sweet crumble topping that adds a little extra texture and a golden finish. And yes, they are as delicious as they sound! Be sure to check out more of my best muffin recipes, too!
Ingredients & Substitutions
- Raspberry Swirl: Fresh raspberries, granulated sugar, lemon juice, and a little cornstarch cook down into a thick, jam-like swirl. It adds concentrated raspberry flavor and a beautiful marbled look throughout the muffins. You can prepare the swirl ahead of time and refrigerate it until you’re ready to use it. If you prefer, a splash of orange juice can be used as a substitute for the lemon.
- Butter: Melted butter (I prefer unsalted butter) blends easily into the batter and keeps the muffins moist and tender. If using salted butter, you may want to lessen the amount of kosher salt.
- Milk: Whole milk adds richness and moisture. 2% milk works well, and unsweetened almond or oat milk can be substituted if needed. Room temperature milk incorporates more smoothly into the batter.
- Eggs: Provide structure and help the muffins rise tall. Room temperature eggs mix more evenly and create a smoother batter.
- Vanilla Extract: Rounds out the flavor and enhances the sweetness of the raspberries. For a subtle twist, you could add a tiny splash of almond extract.
- Flour: All-purpose flour keeps the crumb soft and tender. For a heartier texture, you can replace up to half with whole wheat flour.
- Sugar: Granulated sugar sweetens the muffins and keeps the crumb light. You can swap a small portion with light brown sugar for a slightly deeper flavor.
- Fresh Raspberries (in the batter): Folded directly into the batter, they create juicy bursts of berry flavor in every bite. If using frozen raspberries, add them straight from frozen.
- Crumble Topping: A simple mix of flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter forms buttery crumbs that bake into a golden, slightly crisp topping. Orange zest can be used instead of lemon, or add a pinch of cinnamon for a warmer flavor.
FAQs
Do I have to make the raspberry swirl?
No. The raspberry swirl adds extra flavor and a pretty marbled look, but the muffins are still delicious if you skip it.
Can I use frozen raspberries?
Yes. If using frozen raspberries in the batter, do not thaw them first. Fold them in gently so the color does not bleed too much.
Why do I start the muffins at a high temperature and then lower it?
Starting the oven at 425°F helps the muffins rise quickly and get tall, domed tops. After 10 minutes, lowering the temperature to 375°F helps the centers bake through without the tops getting too dark.
Why should I avoid overmixing the muffin batter?
Overmixing can make muffins dense and tough. Stir just until the flour disappears into the batter so the muffins stay soft and tender.
Can I make these muffins ahead of time?
Yes. You can bake the muffins a day ahead and store them in an airtight container at room temperature until ready to eat.
Tips for Perfect Raspberry Muffins
- Use Room Temperature Ingredients: Room temperature eggs and milk mix more smoothly into the batter, helping create a more even texture.
- Don’t Overmix the Batter: Stir just until the flour is incorporated. Overmixing can make muffins dense instead of soft and tender.
- Start with a Hot Oven: Beginning at 425°F helps the muffins rise quickly and form tall, bakery-style tops before the temperature is lowered.
- Fold the Raspberries Gently: Raspberries are delicate. Gently fold them into the batter so they don’t break apart too much and stain the batter.
How to Store Double Raspberry Muffins
Room Temperature: Keep muffins in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, making them great for morning baking or sharing at brunch.
Freezer: After the muffins have cooled completely, store them in a freezer-safe container or wrap them individually. Freeze for up to 2 months. To enjoy, thaw at room temperature or warm briefly in the microwave for a freshly baked texture.
Double Raspberry Muffins
Ingredients
Raspberry Swirl
- 1 cup (140 g) fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Muffin Batter
- 2 cups (250 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
- 1 ½ cups (210 g) fresh raspberries
Crumb Topping
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon lemon zest
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, slightly cooled
Instructions
- Preheat oven to 425°F. Line a standard 12-cup muffin tin with paper liners.
Raspberry Swirl
- In a small saucepan over medium heat, combine raspberries, sugar, lemon juice, and cornstarch. Cook, stirring gently, until the raspberries break down and the mixture thickens to a jam-like consistency, about 5 to 7 minutes. Lightly mash some of the berries with a spoon, but leave small pieces for texture.
- Remove from heat and allow to cool slightly while preparing the batter.
Muffin Batter
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together melted butter, eggs, vanilla extract, and milk.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Gently fold in the fresh raspberries. If they are large, lightly break a few in half before folding for better distribution.
Crumb Topping
- In a small bowl, combine flour, granulated sugar, brown sugar, lemon zest, and salt. Stir in melted butter until crumbly. The mixture should form large clumps when pressed together.
Assembly
- Fill each muffin cup nearly to the top with batter.
- Spoon about 1 tablespoon of raspberry swirl over each muffin. Use a knife to gently drag through once or twice for a marbled effect.
- Top generously with crumb topping, lightly pressing it into the batter so it adheres.
- Bake for 10 minutes. After 10 minutes, without opening the oven door, reduce the oven temperature to 375°F and bake for another 19 to 21 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 to 10 minutes. Then, remove the muffins from the muffin tin and place them onto a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
