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raspberries muffins

Homemade Raspberry Muffins

These homemade raspberry muffins are soft, fluffy, and naturally sweetened, bursting with juicy berries and wholesome ingredients. Perfect for breakfast, snacks, or even dessert, they’re bakery-quality muffins you can make at home in under 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/3 cup virgin or unrefined coconut oil, melted regular oil can be used, but coconut adds flavor
  • 1 large egg, room temperature
  • 2/3 cup whole milk, room temperature full-fat recommended; non-dairy works too
  • 1/3 cup plain unsweetened yogurt
  • 1/2 cup honey or maple syrup for variation
  • 1/2 tsp vanilla extract
Dry Ingredients
  • 1 1/4 cups wheat germ or wheat bran
  • 1 1/2 cups wholemeal flour plain flour can be used
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda sift if lumpy
Add-Ins (Choose One)
  • 250 g fresh raspberries reserve a few halved for decorating
  • 2 cups diced firm fruit (apples or pears)
  • 1 1/4 cups nuts, dried fruit, or chocolate chips

Method
 

  1. Preheat oven to 190°C / 375°F (170°C fan). Line a 12-hole muffin tin with cases or grease well.
  2. Melt coconut oil in a microwave-safe bowl (about 45 seconds). Add egg, milk, yogurt, honey, and vanilla. Whisk until smooth.
  3. Sprinkle dry ingredients over wet mixture. Gently fold until just combined – do not overmix.
  4. Carefully fold in raspberries (or chosen add-ins). Stir gently to avoid crushing the fruit.
  5. Divide batter evenly between muffin cases, filling about 3/4 full. Top with a halved raspberry for decoration.
  6. Bake for 25 minutes, or until a toothpick comes out clean. Cool 5 minutes in the tin, then transfer to a wire rack.

Notes

Sprinkle raw sugar on top before baking for a golden crust. Fresh raspberries work best, but frozen can be used straight from the freezer. Swap yogurt with sour cream for richness. Store at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 3 months.