Raspberry Muffins
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By Danielle | Prep: 10 min | Cook: 22 min | Total Time: 32 minutes | Makes: 12 muffins
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Why I love this REcipe
If there's one thing I've learned as a parent, it's that having a quick, wholesome snack ready to go can make all the difference on a busy day. These Raspberry Muffins have become a staple in our house for exactly that reason — they come together in just 30 minutes, can make them using one bowl (fewer dishes), the kids absolutely love them, and I feel genuinely good about every ingredient going into them.
What I especially love about this recipe is that you don't need fresh raspberries to make them shine. Frozen raspberries work beautifully here — and honestly, they're what I reach for most often. They're available year-round, significantly more affordable than fresh, and they bake up just as delicious. It's one of those little swaps that makes a recipe feel truly doable any time of year, not just when berries are in season.
Whether you're packing these into a lunchbox, setting them out for an after-school snack, or grabbing one alongside your morning coffee, these muffins are the kind of thing the whole family can get behind. Simple ingredients, minimal fuss, and that cozy homemade feeling — that's what this recipe is all about. And as a parent, knowing exactly what's in your kids' food? That never gets old.
Danielle's Easy raspberry Muffins Recipe
Equipment
Large mixing bowl (affiliate link), or standmixer with paddle attachment
spatula (affiliate link)
muffin tin (affiliate link)
muffin liners
Base Ingredients
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
1 cup raspberries, frozen or fresh, you chose!
2 cups all-purpose flour
Step-by-Step Instructions
Step 1: Prep oven:
Preheat your oven to 35o°F (175°C).
Step 2: Make your batter:
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, and vanilla. Followed by the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the raspberries. Mix well. Finally, flour, being careful not to over mix.
Step 3 – Bake the muffins
Line a muffin tin with paper liners or grease well. Using ¼ cup measuring spoon, scoop batter into the cups, filling each about ¾ full. Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 5 minutes before removing.
Tips for the Best raspberry Muffins Every Time
Don't overmix. Stir until just combined — lumps in the batter are your friend. Overmixing develops gluten and leads to tough, flat results.
The mix-ins make it versatile. Each variation gives the batter a completely different personality. The pecan- orange combo is bright and fresh.
Don’t skip the applesauce. This is the secret ingredient that keeps the muffins moist.
Make a double batch and freeze. Muffins freeze beautifully for up to 3 months. Thaw in the fridge before using. Future-you will be very grateful.
Use room temperature eggs and milk. This helps the batter come together more evenly and gives you a better rise.
Canola or vegetable oil keeps the batter light and neutral, letting your mix-in flavours really shine through.
Frequently Asked Questions
Can you use this batter to make pancakes?
Yes! That's exactly what this recipe is designed for. The same batter works beautifully for both pancakes on the stovetop and muffins in the oven. Just pour onto a griddle for pancakes, or scoop into a muffin tin and bake at 35o°F for roughly 22 minutes.
Can I make the batter ahead of time?
Yes, you can make this batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before using. Avoid overmixing when you stir it again.
Can I freeze pancakes and muffins made from this batter?
Absolutely. Both pancakes and muffins freeze well for up to 3 months. Store in an airtight bag or container. Thaw in the fridge or microwave pancakes for 30–60 seconds.
What makes this a kid-friendly recipe?
It uses simple pantry staples, comes together in one bowl, and the mix-in options let kids pick their favourite flavour. These chocolate chip muffin recipe is especially popular with little ones.
How do I know when muffins are done baking?
Insert a toothpick into the centre of a muffin — if it comes out clean or with just a few dry crumbs, they're done. If batter sticks to the toothpick, bake for another 2–3 minutes and check again.
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Recipe variations
Raspberry & Almond: substitute 1 tsp pure Almond extract to the batter, instead of vanilla extract.
Macadamia Nut & White Chocolate: Add ¼ cup macadamia and ¼ cup of white chocolate chips.
Orange Bliss: Add in 1 tsp of orange zest, roughly the rind of 1 navel orange.
Dark Chocolate: Use dark chocolate chips.
Recipe Card
Ingredients:
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
1 cup raspberries, fresh or frozen, your choice!
2 cups all-purpose flour
Instructions:
Preheat your oven to 35o°F (175°C).
In a large mixing bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, and vanilla and mix well.
Add the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the raspberries. Mix well. Finally, add the flour, being careful not to over mix.
Line a muffin tin with paper liners or grease well. Scoop batter into the cups using a ¼ cup measuring spoon, filling each about ¾ full.
Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 5 minutes before removing.
DID YOU MAKE THIS RECIPE?
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