Raspberry muffins recipe

(4398 ratings)

Our raspberry muffins are ready in 45 minutes and contain 167 calories per cake.

Raspberry muffins
(Image credit: Alamy Stock Photo)
  • healthy
Preparation Time25 mins
Cooking Time20 mins
Total Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories167 Kcal8%
Sugar9 g10%
Fat6 g9%
Salt0.07 gRow 3 - Cell 2
Protein4 g8%
Carbohydrates25 g10%
Salt0.07 gRow 6 - Cell 2

This easy raspberry muffins recipe takes 25 minutes to prepare and makes 12 muffins. 

These muffins are moist, fruity and perfect for picnics, bake sales or an afternoon treat. They are an easy recipe to bake with kids and can be enjoyed undecorated or drizzled with a simple icing or more indulgent white chocolate buttercream. 


  • 250g (9oz) plain flour
  • 1tbsp baking powder
  • 100g (4oz) golden caster sugar, plus extra for sprinkling (optional) 
  • 75g (3oz) butter, chilled
  • 1 large egg
  • 175ml (6fl oz) milk
  • 150g (5oz) fresh raspberries




  1. Heat the oven to 200C (180C fan, Gas 6). Line a 12-hole muffin tray with paper muffin cases.
  2. Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
  3. Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture - it should still be a little lumpy. Gently fold in the raspberries.
  4. Spoon the muffin batter evenly between your muffin cases. Bake in the centre of the oven for 20-25 minutes until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm, if liked.

Top tips for making raspberry muffins

Try adding 50g roughly chopped white chocolate to the muffin batter for an extra sweet and indulgent flavour boost. 

Is it better to use frozen or fresh raspberries in muffins?

If you are baking these raspberry muffins outside of raspberry season, we recommend using frozen berries as they will have a better flavour and are often cheaper too.

It’s best to thaw the raspberries and discard the excess watery liquid. If you add the frozen raspberries to your muffin batter it could become too wet when they bake and your muffins might have a soggy texture. 

How do I stop my raspberries sinking when I bake muffins?

To stop your raspberries from sinking to the bottom of the cases, lightly dip each of the raspberries into flour before adding to the mixture. This will help to stop them from sinking to the bottom of the muffins when baking and you’ll achieve a suspended fruit finish.

Should muffin batter be thick or runny?

You are looking to achieve a dropping consistency when all the batter ingredients are combined. This means, if you take a generous spoonful of the batter onto a spoon and drop it back into the bowl, it should fall off easily and keep a little of its shape instead of melting back into the mixture in the bowl. If your batter is too thick, you can loosen it with a little more milk. 

If you often struggle with baking recipes it could be because you need a new set of kitchen scales that will ensure you’re accurately weighing the ingredients. Food writer Jessica Ransom likes to use these digital scales as they are easy to read and give precise measurements.

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The maximum capacity for these scales is 5kg which is more than enough for most bakes but can come in handy when making big batches of bread or pizza dough. They measure in 0.5g increments which gives you very precise readings so you can bake with confidence. 

If you love chocolate, try our chocolate muffins next or for more fruity inspiration, try these blueberry muffins instead. You might also like our banana muffins which make an excellent breakfast on the go. 

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies