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Raspberry Muffins

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    about 1 dozen


  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/3 cup shortening
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 to 2 cups fresh or frozen raspberries
  • Additional sugar


  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

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Average Rating:
  • C
    Dec 13, 2020

    I followed the recipe very carefully, but being diabetic I put in Equal instead of sugar. The batter was really thick and made a real mess of the inside of my beaters!! Perhaps it was the sugar substitute, but I would not recommend making them unless you use real sugar.

  • Valerie
    May 17, 2020

    Easy and awesome tasting. I added a strudel topping! I will make them again and may try other berries as well.

  • cheriinil
    May 17, 2020

    O.M.G.!! One of the best muffins recipes ever! I was given some raspberries by a friend, unfortunately they were kinda on the bad side. It was either bake them or throw them away. It's a very rainy yuck day here in Illinois and the Governor still has us on lockdown. It was perfect day to make these. The taste was great the texture was great. It is a light cakey muffin not a heavy dance muffin and all the ingredients I had in my pantry already. Highly recommend this recipe.

  • Amber
    May 13, 2020

    I just took these out of the oven an hour ago and I’ve eaten 2 already. Good

  • NLT40
    Jul 20, 2015

    Very good. Will be using this muffin recipe for any other fruit muffins I make. Easy and delicious.

  • tlouisestevens
    Jan 4, 2015

    Great recipe. Very simple.

  • ButterflyBree
    Apr 20, 2014

    Love this recipe!

  • horseygirl07
    Dec 29, 2013

    Loved this recipe - hubby liked them as they are light consistency. Only used half cup sugar and 2 cups s r flour. This recipe is a keeper to use with other berries, nice with cinnamon sugar on top and dob of sour cream on the side:-)

  • lila84
    Oct 3, 2013

    This is not a recipe for muffins, but rather sounds like one for cupcakes. Muffins are quick breads, so they require a lot more flour and baking powder than this recipe suggests, a lot less sugar and a higher temperature. I followed the recipe to the letter and the result was really mediocre: they were flat and too sweet. You need 2 cups of flour, 4 tsp of baking powder and 1/2 cup of sugar. It also needs to cook at 400 for about 12mn, not 375 and 20mn.

  • kbabe819
    Aug 6, 2013

    My only complaint is from all the raspberry seeds, but that comes with the territory.