Raspberry Muffins Fresh Or Frozen Raspberries Wellplated Com

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? 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.

The Ingredients

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.

The Directions

Storage Tips

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

Muffin Scoop. Also works fabulously for cookie dough.Muffin Pans. I like this one with the easy-carry lid; this brand is also fantastic.Mixing Bowls. This everyday set is perfect for all your muffin mixing needs.

Fresh or frozen, muffins with raspberries are a true treat! 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.