Raspberry Muffins

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Raspberry Muffins are so light, fluffy, and moist. Made with fresh raspberries, this recipe is easy and freezer-friendly!

These raspberry muffins with sour cream are super moist, soft, and fluffy. Honestly, these are probably the lightest and fluffiest muffins I have ever made! And I love the fresh raspberries throughout. These are perfect to make during berry season. I like to freeze about half of the muffins for later. Then my girls have something yummy to eat when we have a tea party. I adapted this recipe from my pistachio muffins which I absolutely love as well!

Ingredients Needed for Raspberry Sour Cream Muffins

• Dry ingredients- 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt make up the dry ingredients.
• Vanilla instant pudding- 1 (3.4 ounce) package of vanilla instant pudding mix adds amazing flavor and the best texture.
• Oil- ½ cup of avocado, olive oil, or similar mild-tasting oil is recommended.
• Sugar- ¾ cup of sugar adds sweetness to the muffins.
• Milk- ½ cup of milk is needed. I used whole milk.
• Sour cream- ½ cup of sour cream adds amazing moisture to muffins.
• Eggs- 2 large eggs are needed for this raspberry muffins recipe.
• Vanilla extract- 1 teaspoon of vanilla extract adds a little more vanilla flavor.
• Raspberries- 6 ounces of fresh raspberries are used but frozen also works.
• Coarse sugar- adds sweetness and a little crunch to the tops of the muffins.

How to Make Raspberry Muffins

1. In a medium bowl, mix flour, instant pudding, baking powder, and salt.
2. In another medium bowl, add oil, sugar, milk, sour cream, eggs, and vanilla extract. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir to just combine (don’t overmix). Add the raspberries and mix to combine.
4. Spoon batter into the prepared muffin tins filling ¾ full. Sprinkle with coarse sugar.
5. Bake 20-24 minutes until a toothpick comes out with just moist crumbs when poked in the middle. Let cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.

What to Add to Muffins to Make Them Moist?

The sour cream added to the mixture adds amazing moisture. The pudding mix also adds loads of flavor as well as moisture to this recipe for raspberry muffins.

Tips/Variations for Making the Best Raspberry Muffins

• Don’t overmix the batter. You want it light and airy.
• Insert a toothpick in the middle of the muffin to help you tell when they are done baking. There should only be a few moist crumbs.
• Use fresh raspberries when available. If they aren’t available, you can use frozen. No need to thaw first.

How to Store Muffins

Easy raspberry muffins recipe can be stored in an airtight container at room temperature for up to 4 days. If the muffins start to get soggy, crack the lid of the container slightly.

Freeze in a freezer-safe container for up to 3 months.

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