Raspberries Muffins

These homemade raspberries muffins are bursting with juicy berries, natural sweetness, and wholesome ingredients that make every bite comforting yet nourishing. Perfect for breakfast, snacks, or even a light dessert, they strike the ideal balance between fluffy texture and tangy fruit flavor. Whether you’re baking for your family, impressing guests, or meal prepping for the week, this recipe guarantees bakery-quality muffins straight from your oven.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 40 minutes with minimal prep.
• Wholesome Ingredients – Made with wholemeal flour, wheat germ, honey, and yogurt for extra nutrition.
• Versatile – Swap raspberries with other fruits, nuts, or chocolate chips.
• Moist & Flavorful – The yogurt and coconut oil keep these muffins soft while honey adds natural sweetness.
• Perfect Anytime Treat – Great for breakfast on the go, lunchbox fillers, or serving with coffee.

Unlike many muffin recipes, this one uses healthier swaps (like honey instead of refined sugar), creating a lighter texture without sacrificing indulgence. They’re the kind of bake that comforts and impresses all at once.

Ingredients Needed

Wet Ingredients

• 1/3 cup virgin or unrefined coconut oil, melted (or regular oil, but coconut oil adds a delicate flavor)
• 1 large egg, room temperature
• 2/3 cup whole milk, room temperature (full-fat recommended; non-dairy alternatives also work)
• 1/3 cup plain unsweetened yogurt
• 1/2 cup honey (or maple syrup for a different twist)
• 1/2 teaspoon vanilla extract

Dry Ingredients

• 1 1/4 cups wheat germ (or substitute with wheat bran)
• 1 1/2 cups wholemeal flour (plain flour can also be used)
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda, sifted if lumpy (or use 3 teaspoons extra baking powder)

Add-Ins (Choose One)

• 250 g (8 oz) fresh raspberries, with a few halved for decorating the tops
• OR 2 cups diced firm fruit like apples or pears
• OR 1 1/4 cups nuts, dried fruit, or chocolate chips

How to Make Raspberries Muffins

Step 1: Preheat and Prepare

Preheat your oven to 190°C / 375°F (170°C fan). Line a 12-hole muffin tin with cases or generously grease with oil. Preparing the tin well prevents sticking and ensures easy release.

Step 2: Mix the Wet Ingredients

In a microwave-safe bowl, melt the coconut oil (about 45 seconds on high). Add the egg, milk, yogurt, honey, and vanilla. Whisk until smooth and fully combined – this creates the moist base of your muffins.

Step 3: Combine with Dry Ingredients

Sprinkle the dry ingredients evenly over the wet mixture. Gently fold with a spatula until just combined. Avoid overmixing – this keeps your muffins light and fluffy instead of dense.

Step 4: Add the Raspberries

Carefully fold in the raspberries (or your chosen add-ins). If using raspberries, stir gently to avoid crushing them too much, which can tint the batter.

Step 5: Fill and Decorate

Divide the batter evenly between the muffin cases using an ice cream scoop for neat portions. Top each with a halved raspberry for a bakery-style finish.

Step 6: Bake and Cool

Bake for 25 minutes or until a toothpick comes out clean. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Cooling helps them firm up without going soggy.

Serving and Storage Tips

• Serving: Best enjoyed slightly warm, served with a cup of tea or coffee. You can also drizzle with a touch of honey for extra indulgence.

• Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
• Freezing: Wrap individually and freeze for up to 3 months. Thaw overnight at room temperature or reheat briefly in the oven.

Helpful Notes

• For extra flavor, sprinkle a little raw sugar on top before baking for a crisp, golden crust.
• Use fresh, firm raspberries – frozen ones work too but may bleed more into the batter.
• Want a richer taste? Swap yogurt with sour cream.
• These muffins rise well, so don’t overfill the cases – about 3/4 full is perfect.

Conclusion

These raspberries muffins are everything you want in a homemade bake – moist, fruity, and wholesome with a hint of natural sweetness. They’re easy enough for weekday baking but impressive enough to share with friends.

If you try this recipe, please leave a comment and star rating below – I’d love to hear how they turned out! Don’t forget to share your muffins on Pinterest or Facebook so others can enjoy them too.

👉 What’s your favorite add-in for muffins – fresh berries, chocolate chips, or nuts? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Add them straight from the freezer to prevent excess bleeding into the batter.

How do I make these muffins gluten-free?

Swap the wholemeal flour with a gluten-free all-purpose flour blend. Check that your wheat germ substitute is also gluten-free.

Can I replace honey with sugar?

Yes, but the muffins may be slightly less moist. If using sugar, add an extra tablespoon of milk.

Are these muffins freezer-friendly?

Absolutely! Wrap individually in cling film or place in a freezer-safe bag. They keep for up to 3 months.

Why are my muffins dense instead of fluffy?

Most likely from overmixing the batter. Fold gently until just combined for the best texture.