Raspberry Muffins

on May 2, 2026 24 comments »

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These raspberry muffins are soft, lightly sweet, and packed with juicy raspberries and hearty oats in every bite. Made with wholesome ingredients like Greek yogurt and honey, they strike the perfect balance of cozy and fresh, like a bakery-style muffin with a feel-good twist.

Raspberry oat muffins topped with oats and served with milk.

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A Note from Kim

Bakery Feel, Home Kitchen Ease

These raspberry muffins are a step above your everyday muffin. The oats give them a soft, hearty texture, and those bursts of raspberry keep every bite bright and fresh. I also love that they’re made with yogurt and honey, so they feel a little more balanced but still totally satisfying.

Muffins are kind of my thing, and I’m always rotating through a few favorites. My lemon blueberry muffins are a must if you love something classic, and my banana muffins never last long around here. When I’m in the mood for something cozy, my apple cinnamon muffins are always a go-to.

With love (and lots of good eats),

These were a huge hit in my family. I made them as per recipe but added blueberries to half of the muffins. Both delicious, thank you
— Pam

Table of Contents

Ingredients in Raspberry Muffins

Here’s everything you’ll need to make this irresistibly moist, fruity raspberry muffin recipe. You can find all the measurements in the recipe card below.

Fresh raspberries near eggs, flour, oats, applesauce, honey, vanilla and greek yogurt.

Flour: All-purpose flour works great, but you can also use whole wheat pastry flour for a boost of fiber without making the muffins too dense.
Oats: Quick oats blend right into the batter for a soft, tender texture. Old-fashioned oats can be used, but the muffins will be a bit heartier.
Baking powder + baking soda + salt: This combo helps the muffins rise and balances the flavor.
Cinnamon + nutmeg: Add warm, cozy flavor. Nutmeg is optional but gives a nice little extra depth.
Raspberries: Fresh raspberries or frozen both work. If using frozen, don’t thaw first to avoid extra moisture in the batter. Tossing them in the flour helps keep them from sinking.
Honey or maple syrup: Naturally sweetens the muffins and keeps them moist.
Oil + applesauce: This combo keeps the muffins moist without being heavy. I like to use melted coconut oil, a light olive oil or avocado oil. Melted butter, canola oil and vegetable oil will also work.
Eggs: Large eggs help bind everything together and create structure.
Greek yogurt: Adds moisture, protein, and a slight tang that balances the sweetness. Sour cream is a good substitute.
Vanilla extract: Enhances all the flavors and adds a subtle sweetness.
Turbinado sugar: Sprinkle on top for a little crunch and bakery-style finish.

Variations and Substitutions

Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats.
Berry swap: Use blueberries, blackberries, strawberries, or a mixed berry blend instead of raspberries.
Add nuts: Stir in chopped walnuts or pecans for a little crunch.
Chocolate twist: Fold in mini chocolate chips for a sweet, dessert-style muffin.
Citrus boost: Add lemon zest or orange zest to brighten up the flavor.
Streusel topping: Mix 1/3 cup (67g) packed brown sugar, 1 tablespoon (15g) granulated sugar, and 1/2 teaspoon ground cinnamon in a small bowl. Stir in 1/4 cup (4 Tbsp; 56g) melted unsalted butter, then add 2/3 cup (84g) all-purpose flour and mix until a crumbly mixture forms. Sprinkle over the top, then bake as directed.
Glaze: Make a simple lemon glaze with a mix of 3/4 cup (90g) powdered sugar and 2 tablespoons (30g) lemon juice. Once the muffins have baked and cooled, drizzle the glaze over the top.

How to Make Raspberry Muffins

One of my best muffins for brunch, these raspberry muffins come together easily with no mixer needed. Before you start mixing, go ahead and get everything ready so these oat muffins come together smoothly. Grab your mixing bowls, preheat the oven to 425℉ and line a muffin pan with paper liners or grease it with nonstick spray.

For full printable instructions, reference the recipe card at the bottom of the post.

Stirring flour mixture with a wooden spoon.

Step 1: Whisk dry ingredients. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.

Tossing raspberries in a flour mixture in a bowl.

Step 2: Add berries. Toss the raspberries in the dry mixture to help keep them from sinking.

Whisking wet ingredients in a large glass bowl.

Step 3: Mix wet ingredients. In a separate bowl, whisk together the honey or maple syrup, oil, applesauce, eggs, Greek yogurt, and vanilla until smooth.

Using a wooden spoon to stir together muffin batter.

Step 4: Combine. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are fine).

Raspberry muffin batter in a muffin pan.

Step 5: Fill muffin tin. Divide the batter evenly between the muffin cups, filling each to the top. Sprinkle with turbinado sugar and/or a oats, if you’d like.

Baked raspberry oat muffin in a muffin pan.

Step 6: Bake. Bake for 5 minutes, then reduce the oven temperature to 350℉ and continue baking until the muffins are lightly golden and a toothpick inserted in the center of the muffin comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Kim’s Recipe Tips

Measure flour correctly: For the most accurate results, use a kitchen scale. If measuring by cups, spoon the flour into the measuring cup and level it off with a knife, don’t scoop directly from the bag, or you may pack in too much.
Don’t overmix the batter: Stir just until combined, overmixing can make the muffins dense instead of soft.
Fill the cups full: Fill each muffin cup to the top for that tall, bakery-style look.
Start with high heat: The initial higher oven temp helps create a nice rise and domed tops.

Frequently Asked Questions

How can I make these mini muffins?

To make 36-40 mini raspberry muffins bake at 350°F for 12–14 minutes.

Can I use old-fashioned oats instead of quick oats?

You can, but the texture will be a bit heartier. Quick oats give a softer, more tender muffin.

Can I use frozen raspberries?

Yes! Use them straight from the freezer, don’t thaw first or they can make the muffin batter too wet.

Storage Recommendations

Room temp: Store muffins in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to 7 days for longer freshness.
To reheat: Warm in the microwave for a few seconds until soft and heated through.
Freezing: Let muffins cool completely, then place in a freezer-safe bag or container and freeze for up to 3 months.
From frozen: Thaw at room temperature or microwave for 30–60 seconds until warmed through.

More Favorite Muffin Recipes

Healthy Blueberry Muffins

Chocolate Banana Muffins

Cranberry Orange Muffins

Zucchini Muffins

If you try this raspberry muffin recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.

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4.58 from 28 votes

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Raspberry Muffins

Yield: 12 muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

These raspberry muffins are soft, lightly sweet, and filled with juicy raspberries and hearty oats. Made with wholesome ingredients like Greek yogurt and honey, they have a cozy, bakery-style feel.

Author: Kim