Raspberry Muffins (Eggless) / Raspberry Almond Muffins

These Raspberry Muffins are eggless, full of fresh raspberries, and topped with crunchy almonds. They are fluffy, moist, and perfect for breakfast!

Raspberry Muffins are tender, super fluffy, moist, and one of the best homemade muffins. They are full of raspberries, and I have also used flaked almonds for a pleasant crunch.

Jump to:

• About Raspberry Muffins
• Why You Will Love Raspberry Muffins
• Ingredients
• Step-by-Step Directions
• Serving and Storing Suggestions
• Helpful Tips
• Frequently Asked Questions
• More Eggless Muffins
• Recipe Card

Our Latest Videos

About Raspberry Muffins

Adding fresh fruits to the baked goods is fun and exciting. I love these fruity muffins, the sweetness, the tartness, and the delicious buttery flavor!

These muffins are delicious, bakery-style, and incredibly easy to make. I have paired raspberries with almonds, and it is incredible. However, you can skip adding almonds to the batter, but I will highly recommend topping the muffins with almond flakes.

Flavor: The muffins are full of fresh raspberries, giving sweet and tart flavors to the muffins. It has the flavor of vanilla and almond extract, and not to forget the irresistible buttery flavor.

Texture: Eggless Raspberry Muffins are fluffy and tender. These muffins are moist, light, and have soft crumbs.

Straightforward: The recipe is manageable and even easy for beginner bakers. We require very straightforward ingredients, and mixing the batter is pretty quick.

Equipment: There is no need for any electric mixer to make the muffin batter. All you need are mixing bowls, a whisk, and a spatula. 

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour to make these delicious muffins.  
2. Baking Powder and Baking Soda: They are essential as leavening agents and make muffins tall and fluffy. Do not interchange with each other. Also, make sure that they are active and not expired.
3. Butter: We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave the butter at high for 30 to 35 seconds. If heating in the pan over the stovetop, heat the butter only until it just starts melting. 
4. Granulated Sugar: One cup of sugar is sufficient to make these muffins moderately sweet. But you can use only ¾ cup sugar for less sweetness or a little more to make it extra sweet.
5. Milk: Use whole milk if possible, but 2% milk will also work. However, do not use skim or fat-free milk. The milk should be at room temperature; if you forget to take it out ahead of time, microwave it for a few seconds to bring it to room temperature. 
6. Sour Cream or Yogurt: Either one can work! Use full-fat sour cream or yogurt. Plain yogurt can work, either store-bought or homemade. Sour cream or yogurt should also be at room temperature. Otherwise, while mixing cold sour cream or yogurt with butter, the butter will get cold and start curdling. 
7. Raspberries: I mostly prefer fresh raspberries for the muffins. But frozen berries will work as well, and if you are using frozen, do not thaw them and use them right away.
8. Almonds: I added flaked almonds to the batter and used them to top the muffins. You can skip adding almonds to the batter. Also, instead of flaked almonds, you can add toasted and roughly chopped almonds.
9. Pure Vanilla: Adds sweet and warm flavors to the muffins.
10. Almond Extract: It is optional but recommended for the almond flavor.

Step-by-Step Directions

• Preheat the oven to 425°F (218°C).
• Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside.
• If using paper liners, lightly grease them as well.
• Take the flour, baking powder, baking soda, and salt to a large bowl. Whisk well to combine.

• Add raspberries and ¼ cup flaked almonds, and gently mix in the flour mixture.
• You can skip almonds if you want. Or, instead of flaked almonds, you can also add toasted and roughly chopped almonds.

• Take melted butter, sour cream, sugar, vanilla, and almond extract in a medium bowl.
• Whisk well until everything is well combined.
• Then add milk and stir well to combine.

• Pour wet ingredients into dry and mix gently until just combined.
• Do not overmix.

• Divide the batter evenly between the muffin tins.
• Fill each muffin tin all the way up to the top.
• I recommend using an ice cream scoop for easy and even distribution of the batter.
• Top each muffin with flaked almonds.

• Bake the muffins for 5 minutes at 425°F (218°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C).
• Continue baking for 18-20 minutes or until the cake tester inserted in the center comes out clean.
• Because every oven is different, keep an eye on the oven after 12 minutes of baking time after reducing the temperature.
• Remove the muffins from the oven and let them cool in the pan for 5-6 minutes.
• Then transfer them onto a cooling rack and let them cool completely before serving.

Serving and Storing Suggestions

• Raspberry muffins are perfect to have for breakfast. It tastes delicious with some butter spread on it.
• We can also have it as a snack or a dessert post-dinner.
• These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.

Helpful Tips

• Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich and moist muffins.
• Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
• Butter: Melt the butter and let it cool down slightly before mixing with other ingredients. If you want, you can use ¼ cup melted butter and ¼ cup light-tasted oil instead of using only butter.
• Raspberries: Instead of fresh, we can also use frozen berries. If using frozen raspberries, add them to the batter as frozen, do not thaw.
• Almonds: You can skip adding almond flakes to the batter. Or instead of flaked almonds, you can also add toasted and chopped almonds.
• Filling The Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the eggless raspberry muffins will rise well and have nice domed muffin tops.
• Jumbo Muffins: Instead of 12 regular muffins, you can also make six jumbo muffins. For jumbo muffins, increase the baking time to 28-30 minutes; initially, 5 minutes at 425° F and then at 350° F for 23-25 minutes or until the cake tester inserted in the center comes out clean.
• Measurements: For the best results, use the kitchen scale to measure the ingredients.

Frequently Asked Questions

Why My Muffins are Dense and/or Dry?

While mixing wet ingredients into dry, do not overmix. Overmixing the batter develops gluten, destroys air bubbles, and ruins the fluffy texture. And that results in dry, dense, and hard muffins.

To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan resulting in dry muffins.

Why Do My Muffins Stick To The Paper Liners?

Sometimes even if we use paper liners to make muffins, muffins still stick to the liners; it’s hard to remove them. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. And if you add the batter directly into the muffin tins, make sure to grease the muffin tins well.

More Eggless Muffins

Recipe Card