Fresh Berries and Muffins, is there anything better? Making Raspberry Muffins from Scratch is an easy and simple recipe. So much better than a boxed mix with dehydrated berry bits, I promise. Dazzle your taste buds with this light and delicious Muffin Recipe.

Raspberry Muffins

I love making Jumbo Muffins, they are large and delicious and fill you up nicely. But I’ve also included directions for regular size muffins as well as Mini Muffins too! Let’s be honest, those regular size muffin liners keep getting smaller anyways. Take a look at these Fresh Blueberry Muffins or Coffee Cake Muffins, they are spectacular!

This recipe will make 6 large Jumbo Muffins, 12 Regular Muffins and approximately 24 Mini Muffins. No matter what size you make you will love popping a bite in your mouth.

Raspberry Muffin Recipe

Raspberries can be tart, but I find when mixed into a muffin batter the sweet cake like batter compliments nicely. I also love to add a sweet and flaky topping by simple adding a teaspoon of sugar on top of each muffin before baking. This is optional of course but highly recommended.

Raspberry Muffin Ingredients

Raspberry Muffin Ingredients
  • All Purpose Flour
  • Sugar
  • Salt
  • Baking Powder
  • Egg
  • Vegetable Oil
  • Milk
  • Vanilla
  • Raspberries

How to make Raspberry Muffins from Scratch

It’s easy to make muffins from scratch and this recipe has been tested over and over so you will be guaranteed perfect muffins every time. Follow along and let me help you Step by Step

In a large mixing bowl add dry ingredients. Flour, Sugar, Salt and Baking Powder. Whisk ingredients together and create a well in the center.

In the center well add an egg, vanilla, vegetable oil and milk. Whisk the wet ingredients together before gradually adding the dry ingredients into the mix. This ensures the egg is mixed first.

How to make Muffins

Muffin batter is thick, and will be fully mixed in a minute or two of stirring. This recipe can easily be made by those young kids who love to get into the kitchen and help too.

Slice Raspberries into quarters and toss in 1 tsp of flour then carefully add raspberries to batter and gently fold into mix. Reserve extra pieces and place on top of muffins.

Adding Raspberries to Muffin Mix

Garnish with a teaspoon of sugar on top. This will make a light and flakey sweet crust which is delicious. (optional)

Bake at 375 degrees for 20-24 minutes for Jumbo Muffins.

Additional Add-ins

  • White Chocolate Chips
  • Chocolate Chips
  • Lemon Zest

Freeze Muffins

Muffins can be frozen and I highly recommend you do! Seal cooled muffins in a container or Zip-loc bag and freeze for up to 3 months. To thaw, place on counter and allow to thaw at room temperature for a couple hours.

Raspberry Muffins

Baking Times For Muffins

Muffins bake at 375 degree preheated oven for the following times. Pans should be sprayed with cooking spray or use muffin liners.

Muffin Tin SizeBaking Times
Mini Muffins9-12 Minutes
Regular Muffins15-18 Minutes
Jumbo Muffins20-24 Minutes

My Favorite Muffin Supplies

I love my Muffin Pans and liners, I’ve linked my pans and supplies below from Amazon. (Affiliate Link)

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Raspberry Muffins
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Raspberry Muffins

Fresh Tart and Sweet Raspberry Muffins served Hot and Fresh for Breakfast or a Snack. Made from Scratch. Make Jumo, Regular or Mini Muffins!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 343kcal


  • 1 1/2 Cup All Purpose Flour
  • 3/4 Cup Sugar
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1 Egg
  • 1/3 Cup Vegetable Oil
  • 1/2 Cup Milk
  • 1 1/2 tsp Vanilla
  • 1 Cup Raspberries Sliced
  • 1 tsp Flour
  • Sugar Extra Sugar Optional for flakey topping


  • Preheat Oven to 375 Degrees
  • In a large mixing bowl add dry ingredients. Flour, Sugar, Salt and Baking Powder. Stir and combine ingredients.
  • Make a well in the center of the dry ingredients. Add Egg, Vanilla, Vegetable Oil and Milk
  • With a fork or whisk, mix egg into oil and milk gradually adding flour mixture into process.
  • Mix until fully combined. Batter will be thick
  • Slice Fresh Raspberries in quarters and toss in 1 heaping tsp flour. This helps fruit from sinking to bottom.
  • Add toss raspberries into muffin batter discarding excess flour. Carefully fold into mixture
  • Spoon into muffin tins and top with 3 or 4 slices of raspberries on top
  • Sprinkle each muffin with 1 tsp sugar for a sweet flakey crust
  • Bake at 375 for 20-22 Mins for Jumbo Muffins


Muffin Baking Times

375 Degrees
Mini Muffins 9-12 Minutes
Regular Muffins 15-18 Minutes
Jumbo Muffins 20-24 Minutes


Calories: 343kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 355mg | Potassium: 73mg | Fiber: 1g | Sugar: 26g | Vitamin A: 73IU | Calcium: 111mg | Iron: 2mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
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