Raspberry Muffins are moist, tender, cream cheese muffins that are loaded with fresh raspberries and baked with a buttery crumble topping. Start your day with a warm muffin and a cup of coffee. Or, enjoy one as a snack, serve at brunch, or with a scoop of vanilla ice cream as a dessert! If you love chocolate with raspberries, I also have Raspberry Chocolate Muffins you will love!
Ingredients & Substitutions
Room Temperature Ingredients: For the best results, ensure your muffin batter ingredients, specifically cream cheese, butter, eggs, and buttermilk are at room temperature.
Cake Flour: Cake flour has a lower protein content when compared to all-purpose flour. Using it gives these muffins a soft, tender texture. If you don’t have any on hand, it’s easy to make homemade cake flour!
Buttermilk: Just a couple of tablespoons of buttermilk adds moisture, tenderness, and a very subtle tanginess to the muffins.
Raspberries: Fresh raspberries are best in these muffins, but you could substitute frozen berries. If using frozen raspberries, let them thaw and drain them from extra moisture before folding them into the batter.
Crumb Topping: When mixing the crumb topping, the butter should be cold. This will make it easier to break it apart into small, pea-sized pieces. And, you can get the crumble made a few days in advance. Once you have it mixed, store it in an airtight container in the refrigerator for up to 4-5 days. Don’t forget to add it to the tops of the muffins before baking them!
Can I Add Mix-Ins To The Muffins?
Yes, you can certainly customize these muffins by adding mix-ins. (However, these muffins are so perfect as-is, that you may not want to mess with them until after you try one!) But, here are some options you could add:
- Chocolate Chips (semi-sweet, dark, or white chocolate) would be delicious.
- Add nuts like chopped walnuts, pecans, or almonds.
- Toasted coconut flakes would add a tropical flair.
- Swirl a spoonful of raspberry jam or preserves into the batter for added flavor.
Be mindful when adding any other ingredients; you do not want to overload the batter. If adding chocolate chips or nuts, you may have to reduce the amount of raspberries added.
How to Store Raspberry Muffins
To store raspberry muffins, first, let them cool completely. Next, if you are planning to eat the muffins within a day or two, store them in an airtight container at room temperature. For longer storage, keep them in the refrigerator for up to 5 days. When ready to have a muffin, heat one in the microwave or enjoy at room temperature.
Can I Freeze Raspberry Muffins?
Yes, you can freeze raspberry muffins. To freeze, first, let the muffins cool to room temperature. Next, place the cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name; they will last up to 2-3 months. When ready to enjoy, let the muffins thaw in the refrigerator.
Raspberry Muffins
Ingredients
Muffins
- 4 ounces cream cheese, room temperature
- ¾ cup (1 ½ sticks / 170 g) salted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (192 g) cake flour
- 2 tablespoons (30 g) buttermilk, room temperature
- 1 ½ cups (184.5 g) fresh raspberries, or frozen (thawed and drained)
Crumb Topping
- ½ cup (1 stick / 113 g) salted butter, cold
- ¾ cup (94 g) all-purpose flour
- ⅓ cup (42 g) confectioners' sugar
Instructions
Muffins
- Preheat oven to 325°F. Line a muffin tin with muffin liners.
- In the bowl of a stand mixer with a paddle attachment, blend cream cheese and butter until smooth (about 3 minutes).
- Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well with each addition.
- Add in the vanilla.
- Add the flour all at once. Mix until just combined.
- With the mixer on low, add buttermilk. Mix until just incorporated.
- Gently fold in raspberries.
Crumb Topping
- In a medium bowl, combine cold butter, flour, and confectioners’ sugar.
- Using a fork or your hands, break the butter down into small pea-sized pieces.
Assembly
- Scoop approximately ¼ cup batter into each lined muffin cup. (Please note: These should be mostly full, with some room for the crumb topping.)
- Top with the crumb topping, about 2-3 tablespoons per muffin.
- Bake 40-47 minutes, or until an inserted toothpick comes out with crumbs, but no wet batter.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
I am a huge fan of these muffins! We have them with chocolate, too and I don't know if I can decide which one I like better!
Elizabeth
These are my new favorite muffins EVER! They are so soft with the tartness from the raspberries. Wow!
Rachael
Wonderful light texture in this raspberry muffin, these are perfect! The cream cheese in the batter really gives it a melt-in-your-mouth feel and the fresh raspberry flavor comes through.
Bella
Wow. That raspberry flavor is phenomenal in these muffins! Extremely moist and delicious!
Selena
One of the best muffins I've ever had. So soft and just the right amount of raspberry flavor and that crumble on top made it out of this world!
Annabelle
These muffins have a lovely texture and flavor! They're moist and soft, which complements the crispy topping, as well as having a burst of flavor from the fresh raspberries!
These sound delicious.
Definitely trying these. Raspberries are my favorite fruit.❤️
These muffins were awesome! They were soft and fluffy. I am a weirdo and always stuff chocolate chips into the raspberries when I eat them…soooo I did that with both white and semi sweet chocolate chips and made the muffins that way . So good! As always your recipes are keepers
Isn’t 45 minutes too long to bake the muffins?
Nope. It’s at 325°F
These sound delicious can I use AP flour?
Would this work in a loaf pan?
I have not tested it in a loaf pan. It could work, but it won’t raise and dome like a traditional loaf. And you will need to adjust the baking time.
Can I swap out the raspberries for strawberry? TIA
Was wandering if you can use gluten free flour as my daughter-in-law can’t have gluten
I haven’t tested this recipe with GF flour but folks have suggested that a good 1:1 blend could work.