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+ servings
Two raspberry muffins stacked on top of each other.
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5 from 2 votes

Raspberry Muffins

These raspberry muffins are no mixer lemon raspberry muffins. They use frozen (you can also use fresh) raspberries.
Servings: 12 muffins
Calories: 252kcal

Ingredients

  • 2 ¼ cups All-purpose flour
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup White granulated sugar
  • ½ cup Unsalted butter melted and cooled
  • 2 Large eggs room temperature
  • ¼ cup Sour cream room temperature
  • 1 cup Buttermilk room temperature
  • 1 teaspoon Pure vanilla extract
  • Zest of 1 lemon
  • 1 cup Raspberries frozen or fresh. I used frozen.
  • 1 tablespoon All-purpose flour
  • Coarse sugar to top the muffins

Instructions

  • In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
    2 ¼ cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
  • In a separate bowl, mix the sugar, melted butter (make sure it is cooled), eggs, sour cream, buttermilk, vanilla, and zest of 1 lemon.
    1 cup White granulated sugar, ½ cup Unsalted butter, 2 Large eggs, ¼ cup Sour cream, 1 cup Buttermilk, 1 teaspoon Pure vanilla extract, Zest of 1 lemon
  • Pour the wet ingredients into the dry. Mix until just combined. Mix the raspberries with 1 Tablespoon of flour. Add in frozen raspberries and use a rubber spatula to mix in the berries.
    1 cup Raspberries, 1 tablespoon All-purpose flour
  • Cover the bowl and let it rest for 1 hour.
  • Preheat the oven to 425°F. Line a 12 cup muffin pan with muffin liners. TIP: The best way to get extra domed muffin tops is to only add batter to every other muffin cup.
  • Use a large cookie scoop to scoop the batter into the muffin liners. It should be full to the top to get the biggest muffins. Top with coarse sugar.
    Coarse sugar
  • Bake for 5 minutes at 425°F. Lower the oven temperature to 350°F. Bake for another 10-13 minutes until a toothpick inserted comes out clean.
  • Let the muffins sit in the hot pans for 10 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 252kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 238mg | Potassium: 95mg | Fiber: 2g | Sugar: 19g | Vitamin A: 307IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 1mg