These dome-topped, berry-studded, ultra-fluffy Raspberry Muffins are sweet, whole wheat, and worthy of that pricey, precious carton of ruby red raspberries you’ve been coveting.
Whether you need a healthy breakfast, an on-the-go snack, or a kid-approved baking project, you’ll love waking up to these moist raspberry muffins every morning (or these Cranberry Orange Muffins).
And, if your house shares our warm sentiments towards raspberry muffins, these are not likely to last as many mornings as you intended.
Might I suggest a double batch?
5 Star Review
“This is a wonderful healthy muffin recipe!”
— Audrey —
Eating a homemade, healthy muffin for breakfast always makes me feel special (thank you, Carrot Cake Muffins).
Even though I know firsthand how easy these lemon Raspberry Muffins are to make, I felt like a queen every morning that I sat down with one.
Like many of my muffin recipes, these raspberry muffins are whole grain and employ a few sneaky tricks to make them super moist and healthy:
- I added some flaxseed meal to the raspberry muffin batter for an extra nutritional boost. You won’t taste it, but you’ll love taking an extra bite knowing that you’re enjoying some added omega-3 benefits.
- I also took inspiration from raspberry muffin recipes with sour cream. I added a few dollops of Greek yogurt to this healthy muffin recipe (like in these Yogurt Muffins).
- The goodness of honey or maple syrup naturally sweetens this muffin recipe (and these Banana Bran Muffins) just enough to keep the muffins tender, moist, and subtlety sweet.
How to Make Raspberry Muffins
While I’ve played around with adding various fruits (and even veggies!) to muffins—Banana Oatmeal Muffins, Chocolate Zucchini Muffins, and Vegan Pumpkin Muffins—this was my first foray into homemade muffins with raspberries.
Using Frozen Raspberries to Make Muffins
In the summer, these muffins are sublime with peak-season fresh raspberries. While you can spring for fresh at other times of the year, it’s not 100% necessary.
That’s because you can enjoy these raspberry muffins with frozen raspberries too! In the recipe box below, I have added notes on how to use frozen berries to make muffins.
- Raspberries. More delicate than other fruits, these juicy berries break apart in the batter as they’re gently stirred in. The way I see it, that just means more bits of raspberry in each bite.
- White Whole Wheat Flour. Boost the nutritional content of this healthy muffin recipe with extra fiber and iron without sacrificing texture.
- Flaxseed Meal. For a hidden kick of added fiber and omega-3 goodness to these whole wheat raspberry muffins. (I also like to sneak a scoop into these Healthy Banana Chocolate Chip Muffins.)
- Baking Powder + Baking Soda. For a double punch of leavening action to give these muffins a supreme rise and domed top.
- Butter. For flavor and just enough necessary fat to tenderize the muffins and keep them moist.
- Honey. My preferred natural sweetener for these muffins (and these Coffee Cake Muffins). It pairs perfectly with the tart raspberries and white whole wheat flour.
- Eggs. Provide structure and tenderness.
- Greek Yogurt. My swap for sour cream that adds softness and tang to these moist raspberry muffins. (I also add Greek yogurt to my favorite Healthy Banana Muffins recipe.)
- Vanilla. Complements the raspberries and balances all the flavors.
- Lemon. For a little unexpected brightness, I add fresh lemon juice and zest to these fresh raspberry muffins. (These Orange Muffins with Poppy Seeds are also bursting with bright citrus flavor.)
- Turbinado Sugar. A sprinkle on top makes them look (and taste) like they came straight out of a professional bakery case.
- Whisk together the dry ingredients. In a separate bowl, beat wet ingredients together.
- Add the dry ingredients to the wet ingredients, mixing by hand until just combined.
- Gently fold in the raspberries.
- Scoop the batter into a greased or lined standard-size muffin pan.
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 raspberry muffins at 375 degrees F for 20 to 24 minutes until a toothpick inserted in the center comes out clean. ENJOY!
- Vegan Lemon Raspberry Muffins. I haven’t tried this yet, but I think you could safely swap flax eggs for the regular eggs, coconut oil for the butter, and a non-dairy, coconut-based yogurt for the Greek yogurt.
- Raspberry Streusel Muffins. Make the recipe as directed, omitting the turbinado sugar sprinkled on top. Instead, top the muffins with the streusel recipe called for in these Healthy Oatmeal Muffins.
- Healthy Raspberry Zucchini Muffins. Start with this recipe for Healthy Zucchini Muffins, swapping raspberries for the chocolate chips. You can also add lemon zest if you like.
- For Raspberry Muffins with Frozen Raspberries: Prepare the recipe as directed, swapping the fresh raspberries for an equal amount of frozen berries. No need to thaw!
- To Store. Leftover raspberry muffins will keep well in an airtight container at room temperature for 2 to 3 days.
- To Freeze. To freeze raspberry muffins, store them in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Recommended Tools to Make this Recipe
The Best Muffin Pans
This aluminum muffin pan heats evenly in the oven, and comes with a lid for easy transportation to parties, picnics, and other social gatherings!
Fresh or frozen, muffins with raspberries are a true treat!
Frequently Asked Questions
Sure! In most muffin recipes (including these Healthy Blueberry Muffins), you can swap fresh or frozen raspberries for blueberries (and vice versa) with success.
I have not experimented with adding buttermilk to this recipe before. If you’re looking for a fantastic raspberry muffin recipe with buttermilk, I suggest using this Buttermilk Blueberry Muffins recipe as a base and swapping for raspberries.
Can I Make Lemon Raspberry Muffins Without Yogurt?
If you want to omit the Greek yogurt, you could try swapping it for sour cream.
- 2 cups white whole wheat flour
- 1/4 cup ground flaxseed meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter at room temperature
- 1/3 cup honey or pure maple syrup
- 2 large eggs at room temperature
- 1/2 cup nonfat plain Greek yogurt at room temperature
- 2 teaspoons pure vanilla extract
- Zest of 2 small lemons about 1 1/2 teaspoons
- 1/4 cup lemon juice from the same 2 small lemons
- 1 1/2 cups raspberries fresh or frozen (about 1 1/2 6-ounce containers); if using frozen, do not thaw first
- 3 tablespoons 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. 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 them to the wire rack to cool completely. Enjoy!
- TO STORE: Leftover raspberry muffins will keep well in an airtight container at room temperature for 2 to 3 days.
- TO FREEZE: To freeze raspberry muffins, store them in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Serving: 1muffinCalories: 196kcalCarbohydrates: 29gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgPotassium: 172mgFiber: 4gSugar: 12gVitamin A: 169IUVitamin C: 6mgCalcium: 68mgIron: 1mg
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