Looking for a raspberry muffin that’s wonderfully soft and moist with a rich raspberry flavour? Well the search is over! Undeniably delicious, these muffins are packed with raspberry jam and fresh raspberries, they’re so good you won’t stop at one.
Raspberry Muffin Recipe
You can have 24 freshly baked raspberry muffins in just under an hour. There is enough sweetness in the raspberry jam and the muffin itself to offset the tartness of the fresh raspberries, but if you want to make them extra tasty, add a dollop of freshly whipped cream.
Once you have mastered these muffins, we have plenty of other Muffin Recipes for you to try.
Ingredients for Raspberry Muffins
12 oz (375g) All-Purpose flour
1 Tbsp Baking powder
6.5 oz (185g / 3/4 Cups) Brown sugar, firmly packed
2 Tbsp Superfine sugar
5 oz (135g) Unsalted butter, melted
1.5 fl oz (45ml / 1/4 Cup) Unflavored coconut oil
3 oz (85ml / 1/4 Cup) Honey
2 Large fresh eggs, room temperature
8 fl oz (250ml) Fresh milk, room temperature
1 Tbsp Vanilla extract
10 oz (300g) Raspberry jam
6 oz (170g) Fresh raspberries
2 Tbsp Granulated sugar for topping
How To Make Raspberry Muffins
- Sieve: Pour the flour and baking powder into the sieve place over a mixing bowl.
- Sift ingredients: from a height, sift the ingredients into the mixing bowl. Check that it’s free of any lumps.
- Sugar and flour: Next add in the sugars, stir well to combine.
- Once combined: Make a well in the middle and set aside.
- Melted butter: In the second mixing bowl, melted butter, oil and honey are mixed together.
- Eggs: Add in eggs and use a whisk to combine.
- Milk: Pour in the milk and vanilla extract and mix again until all combined.
- Combine wet and dry: Pour the wet ingredients into well of the dry ingredient bowl. Using a silicone spatula or metal spoon stir through the ingredients a couple of times and then pause.
- Raspberry jam: Dollop the raspberry jam into the bowl. Then stir a few more times and pause once again.
- Fresh raspberries: Lastly add in some of the fresh raspberries (reserve some for topping).
- Fold in raspberries: Gently fold everything together until just combined and avoid over-mixing.
- Filling the tray: Fill around 2/3 of the way, placing some fresh raspberries and a sprinkle of granulated sugar on top of each muffin. Bake the muffins for 18 minutes or until golden brown.
- Cool: Once out of the oven leave the muffins in the pan for 5 minutes to cool before removing them onto a cooling rack.
Ingredients
- 12 oz all-purpose flour
- 1 tbsp baking powder
- 6.5 oz brown sugar firmly packed
- 2 tbsp superfine sugar
- 5 oz unsalted butter melted
- 1.5 floz unflavored coconut oil
- 3 oz honey
- 2 large fresh eggs room temperature
- 8 floz milk room temperature
- 1 tbsp vanilla extract
- 10 oz raspberry jam
- 6 oz fresh raspberries
- 2 tbsp granulated sugar for topping
Instructions
- Preheat oven: Preheat an oven to 415°F (210°C). Line a 12-Muffins pan with muffin liners or grease thoroughly with butter if you don't have liners. Prepare 2 mixing bowls; one for dry and another for wet ingredients.
- Using a sieve: Start off by sifting flour and baking powder together into the first bowl. Once sifted add both the brown and superfine sugar to the bowl and stir through. Make a well in the middle and set aside.
- In the second bowl: Add in melted butter, oil and honey and mix well using a whisk. Eggs are then added and whisked through.
- Milk: Next add milk and vanilla extract and mix again until all combined.
- Wet and dry: Pour the wet ingredients into the well of the dry ingredient bowl then using a silicone spatula or metal spoon, stir all ingredients together only a couple of times and then pause.
- Raspberry jam: Dollop the raspberry jam into the bowl and continue to stir a few more times and pause once again.
- Fresh raspberries: Place some of the fresh raspberries into the batter (reserving some for topping) and gently fold in everything together until just combined but don't over-mix. (see note #1)
- Filling the tray: Fill around 2/3 of each muffin liners with the batter (around 2 – 3 scoops each). Add fresh raspberries and sprinkle some granulated sugar on top of each muffin for sweet crispy crust top.
- Bake: Bake each tray of muffins separately for around 18 minutes or until golden brown. You can also check by pushing a skewer into the centre, if it pulls out clean they’re ready.
- Cool: Once out of the oven leave the muffins in the pan for 5 minutes to cool down slightly before removing them onto a cooling rack.
Notes
- Remember that it’s ok to see some lumps and some dry flour still showing in the batter, it’s a good sign for light and fluffy muffins.
