Raspberry Muffins
These raspberry muffins are perfectly moist and chocolatey. They are filled with raspberries and have the perfect hint of lemon flavor! These moist homemade muffins are made with simple ingredients, come together in minutes and make the perfect breakfast or midday snack.
Servings: 18 muffins
Calories: 211kcal
Ingredients
- 2 cups all-purpose flour
- ⅓ cup cocoa powder
- 1 cup granulated sugar
- ⅓ cup light brown sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- ½ cup buttermilk room temperature
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1¼ cups raspberries divided
- 1 tablespoon all-purpose flour
- turbinado sugar (also called demerara or raw sugar) for topping, optional
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line two muffin pans with 18 paper liners.
- In a large bowl, whisk to combine the flour, cocoa powder, sugars, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk to combine the butter, eggs, sour cream, buttermilk, vanilla extract and lemon zest until just combined.
- In a small bowl, toss the raspberries with the tablespoon of flour. This will keep the raspberries from sinking in the batter while they bake.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until almost combined. Stop stirring when you see just a few streaks of flour remaining. They will get mixed when you add the berries. Add 1 cup of the raspberries and gently fold them in. Be careful not to overmix the batter.
- Transfer batter to your prepared muffin tin (an ice cream scoop works well for neatly and evenly scooping batter into the muffin tin). Fill each one to the top with batter. Leaving a space between each muffin will help muffins rise higher but it's not necessary. Sprinkle turbinado sugar evenly on top of every muffin and gently press a raspberry or two on top.
- Bake at 425 for 6 minutes. Reduce heat to 350 Fahrenheit and bake an additional 9-11 minutes. Check for doneness with a toothpick. When a toothpick comes out clean when inserted in the center of a muffin, they are done. Remove from oven and allow muffins to cool in the pan for 10 minutes then transfer muffins to a wire rack to cool completely.
Notes
Raspberries: I used fresh raspberries for this recipe, but you can also use frozen raspberries. If you use frozen raspberries, don't thaw them ahead of time. You can also substitute raspberries for another berry such as blueberries or blackberries.
Buttermilk substitute: Stir to combine 1/2 cup of milk with 1 and a half teaspoons of fresh lemon juice. Use in place of buttermilk.
Ice cream scoop: An ice cream scoop is the least messy way to fill the muffin tin. It also evenly portions the batter.
Space out the muffins: An optional tip is to bake only 6 muffins at a time in a 12 cup muffin pan, alternating cavities so that muffins don't bake up side by side. This allows for better air circulation and results in muffins baking up a little higher. They will still rise nicely if you bake them side by side.
Check for doneness with a toothpick. Use a toothpick to check if your muffins are done. Insert a toothpick in the center of a muffin. If it comes out clean, the muffins are done. If the toothpick has wet batter stuck on it, cook a little longer until a toothpick comes out clean.
Storage: These muffins can be stored in an airtight container at room temperature for up to to 5 days. You can also freeze them for up to 2 months. Thaw muffins at room temperature for about 3 hours.
Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1muffin | Calories: 211kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 180mg | Potassium: 84mg | Fiber: 2g | Sugar: 16g | Vitamin A: 316IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg