Raspberry Muffins

These raspberry muffins make a great sweet breakfast. It’s so easy to make and takes less than 10 minutes to prepare. You’re gonna love it!

Raspberry Muffins

Photo: Natalie Levin

4 from 1 vote

Raspberry Muffins

Servings 10 muffins
Author Natalie



  • 125 grams (1/2 cup + 2 tbsp.) sugar
  • 200 ml. (1 cup) sour cream
  • zest of 1/2 lemon
  • 50 ml. (3 tbsp. + 1 tsp.) vegetable oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • pinch of salt
  • 250 grams (1 1/2 cups + 4 tbsp.) all-purpose flour
  • 15 grams (3 tsp.) baking powder
  • 100 grams frozen or fresh raspberries
  • 50 grams frozen or fresh blackberries
  • Some icing sugar for serving


  1. Preheat oven to 170c degrees and lightly grease a muffin tin.
  2. In a large bowl, whisk sugar, sour cream, lemon zest, oil, eggs, vanilla extract and salt into a smooth mixture.
  3. Sift in flour and baking powder and stir until almost incorporated.
  4. Add raspberries and blackberries and stir.
  5. Fill in the muffin pan.
  6. Bake for about 15-20 minutes or until muffins are golden brown and a toothpick stuck in the center comes out with moist crumbs.
  7. Cool at room temperature, sprinkle with powdered sugar and serve.

Recipe Notes

  • Keep the raspberry muffins in an airtight container in the refrigerator for up to 3-4 days.
  • The muffins can be frozen in an airtight bag until two or three weeks.
  • It is recommended to serve the muffins at room temperature.
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