Easy raspberry muffins

(278 ratings)
Rapberry muffins
Rapberry muffins
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These lovely, easy raspberry muffins are oh-so-simple to make - and the best thing is the kids will love helping you make them!


  • 250g (9oz) plain flour
  • 1tbsp baking powder
  • 100g (4oz) golden caster sugar
  • 75g (3oz) butter, chilled
  • 1 large egg
  • 175ml (6fl oz) milk
  • 150g (5oz) fresh raspberries
  • Extra sugar for sprinkling (optional)

Top tip: Add other fruit to this basic recipe: blueberries, chopped dried apricots, mashed ripe bananas or diced apples all taste great.


  1. Preheat the oven to 200C (400F, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.
  2. Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
  3. Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture - it should still be a little lumpy. Gently fold in the raspberries.
  4. Spoon into the muffin cases. Bake for 20-25 mins until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm.

Your rating

Average rating

  • 4
(278 ratings)

Your comments

Jack Hughes

These drew a 'scrumptious' from Mr Fussy. They are not too sweet and very light which means they must be consumed in quick-sticks. With a glut of raspberries 15lbs of jam and 3lbs more in the fridge, urgent action was needed. It had to be a 'what's in the cupboard/rotbox' moment. No muffin cases, but I have a well-seasoned muffin pan.No paper needed. No golden caster sugar, ordinary granulated was fine. Had to use up some SR flour so used my common sense about the baking powder.Used the 1tbs with a little less SR flour. Needed a few more minutes and a covering of foil to cook through and prevent over-cooking the top. I will try with the next over-production, blackcurrants, with a little extra sugar. Meanwhile, will they make it to the tin. Probably not.


easy to do, delicious, though took me 30 minutes to bake


Really easy to make - taste lovely. My girls enjoyed making these!


These are in the oven, had to use defrosted and drained frozen raspberries but mixture looked right as they went into the moulds/cases. used a lacto free milk as usual for my son but tastes the same :) Fingers crossed as I have my 4 & 6 yr old sons staring into the oven for the nxt 20ish minutes lol


Fab my sons love


I've added strawberries and blueberries to this recipe and both worked brilliantly. Not bad considering I'm having to use egg and milk substitutes which usually leave cakes flat and stodgy.

Tanya Tonissen

Wow, so easy. I had this ready for the muffin tin before my four yo realised and insisted on helping! Love it!

Nicola Crocker

I thought these were a bit 'doughy' and they stuck to the cake cases quite a lot

bake a lot

I have just made these today with my daughter, so easy and taste so yummy


ive just baked these and they are gorgeous!never grated butter before but can see how this helps(less mixing) they are so lovely and light. think i may add some lemon to these next time,im off to use this recipe and make some with choc chips wonderful great recipe!!


Really nice muffins! Light and fluffy but most importantly very easy to make.

Marie Haynes

Have used this recipe over and over and think it is wonderful. It is so easy to use and the muffins taste greate.

Helen Prescott

thank goodness some one decided to tell us how to make muffins in plain English. I promised the kids i would find a good recipe and we would make some today. Searching the internet for good easy to follow simple lovely looking muffins isnt as easy as you think. Thank goodness for your web site i shall use this one again. Thankyou

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