These homemade raspberry muffins are fluffy, moist, and packed with sweet, juicy berries. A soft crumb comes from using buttermilk (or sour cream), and a touch of lemon zest brightens the flavor. What’s not to love about this easy raspberry muffin recipe? 
While blueberry muffins are a common favorite, these raspberry muffins are a wonderful change. They bake up soft and tender in the center with a buttery flavor that isn’t greasy. Each bite includes bright raspberries, and an optional glaze or dusting of sugar makes them extra special.
They’re genuinely one of the best muffin batches you can make at home.
Below are the recipe details and helpful tips.
Ingredients in Raspberry Muffins
After testing the proportions, here are the ingredients you’ll need:
- 2 cups all-purpose flour – whisk, then spoon into a measuring cup and level, or weigh on a scale. Too much flour yields dry muffins, so measure carefully.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda – using both powder and soda helps the muffins rise evenly.
- 1/4 teaspoon salt
- 1/2 cup unsalted butter – softened to room temperature (not melted). Butter adds more flavor than oil. Soften for 20–30 minutes or cut into pieces and microwave briefly on low power if needed.
- 3/4 cup caster sugar – sugar sweetens and helps create golden tops. For a sweeter, bakery-style muffin, increase to 1 cup.
- 2 large eggs – contribute tenderness and structure.
- 2 teaspoons vanilla extract – adds depth of flavor.
- Zest of 1 lemon – adds brightness to the berry flavor without making the muffins overtly lemony.
- 3/4 cup buttermilk – keeps the crumb moist and tender. Sour cream can be used as an alternative.
- 1 1/2 cups raspberries – fresh or frozen. If using frozen, do not thaw; toss them in 2 teaspoons flour before folding into the batter to prevent color bleeding and sinking.
Tips for Making Muffins
Muffins are straightforward, but these tips will help ensure they’re moist and tender:
- Bring key ingredients to room temperature. Remove butter, eggs, and buttermilk from the fridge about 30 minutes before starting. To speed things up, place eggs in lukewarm water for 10 minutes and warm buttermilk for 15 seconds in the microwave.
- Measure flour accurately as described above to avoid dry muffins.
- Don’t overmix. Muffin batter should be thick and slightly lumpy. Overmixing develops gluten and produces dense, tough muffins.
- Fill each muffin cup to the top for high, domed tops and even rise.
- Bake at 375°F (190°C). This temperature activates the leaveners and gives nicely golden muffin tops.
Want a stronger lemon flavor? Increase the lemon zest or add a light lemon glaze after baking. For a banana-raspberry variation, fold mashed banana into the batter and gently add raspberries before baking.
These muffins bake up moist and golden with plenty of berries in every bite. They’re an easy homemade alternative to store-bought muffins and make a great breakfast, snack, or brunch treat. 
For more muffin ideas, try blueberry or mixed-berry variations using the same basic method with different fruits.
Raspberry Muffins
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Ingredients
Raspberry Muffins
- 2 cups all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup caster sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest, about 1 lemon
- 3/4 cup buttermilk
- 1 1/2 cups raspberries*
Instructions
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Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners. This recipe yields 12–14 muffins, so you may need two pans.
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Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
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In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
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Beat in the eggs one at a time, then add the vanilla extract and lemon zest.
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With the mixer on low, add about one-third of the dry ingredients, then half of the buttermilk. Repeat, finishing with the remaining flour. Mix only until just combined. Folding the final third of flour in by hand helps avoid overmixing.
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Gently fold in the raspberries with a rubber spatula.
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Spoon the batter into the prepared muffin tin, filling each cup to the top.
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Bake on the middle rack for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few crumbs. Allow to cool slightly before serving.
Notes
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