These dome-topped, berry-studded, ultra-fluffy Raspberry Muffins are sweet, whole wheat, and worthy of that pricey, precious carton of ruby red raspberries you’ve been coveting.
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?
5 Star Review
“This is a wonderful healthy muffin recipe!”
— Audrey —
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.
Using Frozen Raspberries to Make Muffins
In the summer, these muffins are sublime with peak-season fresh raspberries. While you can spring for fresh at other times of the year, it’s not 100% necessary.
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.
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
- Whisk together the dry ingredients. In a separate bowl, beat wet ingredients together.
- Add the dry ingredients to the wet ingredients, mixing by hand until just combined.
- Gently fold in the raspberries.
- Scoop the batter into a greased or lined standard-size muffin pan.
TIP!
For a maximum crunchy top, sprinkle each muffin with a full teaspoon of turbinado sugar (trust me!) or omit for a less-sweet muffin.
- Bake raspberry muffins at 375 degrees F for 20 to 24 minutes until a toothpick inserted in the center comes out clean. ENJOY!
Recipe Adaptations
- Vegan Lemon Raspberry Muffins. I haven’t tried this yet, but I think you could safely swap flax eggs for the regular eggs, coconut oil for the butter, and a non-dairy, coconut-based yogurt for the Greek yogurt.
- Raspberry Streusel Muffins. Make the recipe as directed, omitting the turbinado sugar sprinkled on top. Instead, top the muffins with the streusel recipe called for in these Healthy Oatmeal Muffins.
- Healthy Raspberry Zucchini Muffins. Start with this recipe for Healthy Zucchini Muffins, swapping raspberries for the chocolate chips. You can also add lemon zest if you like.
- For Raspberry Muffins with Frozen Raspberries: Prepare the recipe as directed, swapping the fresh raspberries for an equal amount of frozen berries. No need to thaw!
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.
Storage Tips
Check out my Healthy Muffins – Easy Recipes, Storage Tips, and More post for more great muffin storage tips.
What to Serve with Raspberry Muffins
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.
The Best Muffin Pans
This aluminum muffin pan heats evenly in the oven, and comes with a lid for easy transportation to parties, picnics, and other social gatherings!
Fresh or frozen, muffins with raspberries are a true treat!
Frequently Asked Questions
Sure! In most muffin recipes (including these Healthy Blueberry Muffins), you can swap fresh or frozen raspberries for blueberries (and vice versa) with success.
I have not experimented with adding buttermilk to this recipe before. If you’re looking for a fantastic raspberry muffin recipe with buttermilk, I suggest using this Buttermilk Blueberry Muffins recipe as a base and swapping for raspberries.
Can I Make Lemon Raspberry Muffins Without Yogurt?
If you want to omit the Greek yogurt, you could try swapping it for sour cream.
Raspberry Muffins
Ingredients
- 2 cups white whole wheat flour
- 1/4 cup ground flaxseed meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter at room temperature
- 1/3 cup honey or pure maple syrup
- 2 large eggs at room temperature
- 1/2 cup nonfat plain Greek yogurt at room temperature
- 2 teaspoons pure vanilla extract
- Zest of 2 small lemons about 1 1/2 teaspoons
- 1/4 cup lemon juice from the same 2 small lemons
- 1 1/2 cups raspberries fresh or frozen (about 1 1/2 6-ounce containers); if using frozen, do not thaw first
- 3 tablespoons turbinado sugar in the raw sugar, for topping (optional)
Instructions
- Preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
- In a medium bowl, whisk together the white whole wheat flour, flaxseed, baking powder, baking soda, and salt.
- In a large separate bowl, beat the butter and honey until creamy and combined. Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition. Add the Greek yogurt, vanilla, lemon zest, and lemon juice. The batter may look curdled.
- Add the dry ingredients to the wet ingredients. By hand with a wooden spatula or spoon, stir in the dry ingredients, just until the flour disappears. The batter will be very thick.
- Very gently fold in the raspberries.
- Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each. For a maximum crunchy top, sprinkle each muffin with a full teaspoon of turbinado sugar (trust me!) or omit for a less-sweet muffin.
- Bake the muffins for 20 to 24 minutes, until a toothpick inserted in the center comes out clean.
- Remove the from the oven and place on a wire rack to cool in the pan for 5 minutes. After 5 minutes, remove the muffins from the pan and transfer them to the wire rack to cool completely. Enjoy!
Video
Notes
- 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.
Nutrition
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Erin, these sound wonderful! My husband can’t have flaxseed so what would be a suitable substitute? I make muffins all the time and follow your advice about their storage – paper towel lined container and a piece on top. Keeps the “soggys” away…not a very technical term but it does get the point across, huh?
Thanks.
Chris, I’d actually recommend making these healthy blueberry muffins, but add raspberries instead of the blueberries, plus a teaspoon or two of lemon zest: https://www.wellplated.com/healthy-blueberry-muffins/. That way the recipe will come out perfectly! Removing the flax, unfortunately, I don’t think will work super well, as it behaves uniquely. I’m so happy the storage tips have been helpful too!
Can the flour be substituted to make it gluten-free? I’d love to make this!
Courtney, you can use a GF 1:1 all purpose flour substitute. Bob’s Red Mill makes a great one!
Can I substitute agave for the honey/maple syrup? I just found your blog the other day, I’ve already made a couple of the recipes, and they are wonderful. Thank you!
SO HAPPY you are loving the recipes sor far Aislinn! And yes, you can use the same amount of light agave nectar. I hope you love them!
These are the best! Made them for a friend, whose favorite summer fruit is the raspberry. She ate one in the car on the way home, unable to resist them, then finished the rest without sharing. (Half a batch). Thanks for this excellent way to make muffins super delish!
Marnie, I am so so sooo happy to hear this, thank you for sharing this wonderful review!
Given my husband has Celiac, I converted these to GF. I had accidentally bought the incorrect GF all purpose flour by Bob’s Red Mill that requires the addition of xantham gum. So the texture of our muffins is certainly different, but it is an amazing recipe! I love that they’re not overly sweet and can be eaten as is or sprinkled with sugar, drizzled with nut butter, or broken up over a bowl of Greek yogurt. I definitely recommend them!
Kori YAY!!! Thanks so much for trying the recipe and taking time to leave this fabulous review and your tweaks too! I’m glad they still worked out :)
This looks so good, Can I substitute coconut oil for the butter?
Thanks!
Hi Mehwish, you could substitute coconut oil, but the muffins may be a little more dense, and they won’t have the same buttery taste. (If you want to try to keep the buttery taste, I’d recommend using a vegan butter substitute.) I hope you enjoy the muffins!
Dying to try this recipe – can i substitute blueberries instead? If so, frozen or fresh and would it be the same amount? Thank you so much!
Hi Amy, sure, you could try subbing blueberries! I would use the same amount, and fresh or frozen is fine.
Would it be okay to leave out the lemon zest and the lemon juice? Or do you need the lemon juice for moisture?
Hi A, I haven’t made the muffins without, but they will have a different flavor. You could give it a try, but I would recommend subbing another liquid for the 1/4 cup lemon juice.
Can I use egg substitute for muffins and if yes, what substitute would you use?
Hi Gavi! I haven’t tried this yet, but I think you could safely swap flax eggs for the regular eggs. I hope you enjoy the muffins!
We made the raspberry muffins two nights ago and they were delicious. I can’t wait to catch up with all your ‘Recipe’!!
Ajay, so so happy to hear it! Thanks for sharing this lovely review!
Erin, you precisely expressed how I covet that expensive jewel of the raspberry! My husband laughs at how much I will spend for them and the amount of flaxseed meal that I use. These muffins are amazing, thank you for the recipe.
Ava, they are PRECIOUS. I’m glad you understand, and I’m even more glad you loved the muffins!!
Oh Erin, these are some delicious, easy to make, healthy muffins! Your ingredients are so well thought out, the measurements, directions, and tips are spot on and your videos are simply wonderful. I used a 10 oz bag of frozen raspberries which worked well even though I dumped in the whole bag which led to just a slight over-the-top moistness, but tons of raspberrylishousness! Thank you!
You MADE my day! I’m so happy to hear that this was a hit, Geni! Thank you for taking the time to share this kind review!
This recipe was delicious. We had them for my little daughter’s birthday, it was lovely to have a relatively healthy option for us to enjoy with a candle in!
I’m so happy that you enjoyed the muffins, Frances! Thank you for sharing this kind review!
This is a wonderful healthy muffin recipe! My daughter and I love muffins at all times of the day. These are so yummy! Can’t wait to try more of your healthy muffin recipes! Thank you for sharing this. ?
I’m so happy that you enjoyed it, Audrey! Thank you for sharing this kind review!
Hi! Any idea how almond flour may work in these?
Hi Najeeha! Since I’ve only tested the recipe as written, it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
Used einkorn flour instead of WW and added some dark chocolate bar. So yummy! I upped the raspberries to 2.5 cups because we picked so many. They still turned out perfectly! Will definitely make these beauties again.
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!