Bobbie'sKitchen
Baking

Raspberry Muffins

Tart raspberries in a light, buttery crumb.

Raspberry Muffins, photographed by Bobbie
The original food picture from Bobbie's recipe card.
8 to 12 muffins Prep 15 min · Bake 18–22 min at 375°FBuy ingredients on Amazon Make a shopping list for this
VegetarianContains dairyContains gluten

Ingredients

  • 2 cups all-purpose flour
  • ½ cup sugar
  • ¼ cup melted butter
  • ½ cup milk
  • 2 eggs
  • 1 tsp baking powder
  • 2 cups raspberries

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Method

  1. 1

    Heat the oven to 375°F and line a muffin tin.

  2. 2

    Combine the dry and wet ingredients in separate bowls.

  3. 3

    Fold together just until moistened, then gently fold in the raspberries.

  4. 4

    Fill the cups ¾ full and bake for 18 to 22 minutes.

  5. 5

    Cool 5 minutes in the pan, then move to a rack.

  6. 6

    Store in an airtight container at room temperature for about a week, or freeze; thaw and warm at 300°F for 5 to 10 minutes.

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From Bobbie's “Bobbie's Muffin Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026