These mini raspberry muffins are a bite-sized treat for your breakfast table. Moist and loaded with flavor they have a fresh raspberry in the middle of each mini muffin. Ready in just 30 minutes.
One of our testers said, "I could eat these every day," and honestly, we agree! These bite-sized muffins are cute, fun, and always a hit - prepare to become very popular!
These easy raspberry muffins are the perfect mix of comforting and delicious - great for holidays, weekend brunches, or busy mornings when you need something quick. They're quick enough to bake before work or make the night before for grab-and-go ease.
Jump to:
Is it a cupcake or a muffin?
Cupcakes and muffins may look like twins, but they definitely don't act alike. Cupcakes are basically tiny cakes - soft, sweet, and craving that swirl of frosting. Muffins are like their more wholesome, breakfast-approved cousins. Muffins are heartier, less sweet, and frequently packed with fruit, nuts, or whole grains. We like to think of it this way: cupcakes are here for the party, muffins are here to help you start your day.
Ingredients
See the recipe card below for a full list of ingredients and quantities.
Fresh raspberries are the star of the show here. They're natural sweetness brings a bright, juicy pop of flavor to these mini muffins. We don't recommend using frozen raspberries - they can release moisture as they thaw and won't hold up as well in a mini muffin when baking.
Pantry staples - flour, sugar, baking powder, along with eggs, milk, vanilla, and apple cider vinegar.
Use a kitchen scale! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurements first followed by the volume measurements in the ingredients list.
How To Make Mini Raspberry Muffins
See the recipe card below for the complete instructions.
These fresh raspberry muffins are easy and quick to make with just a few steps.
Prepare pans and make the muffin batter
Prepare the mini muffin pans with paper liners, or generously grease and flour each muffin cup as an alternative. If you're using a silicone pan, no liners are needed.
Stir the dry ingredients together in a mixing bowl. Whisk the wet ingredients into the dry ingredients until everything is combined and there are no dry lumps.
Fill mini muffin pans
Use a small cookie scoop to fill the muffin cups ⅔ full of batter. We used a 1 Tablespoon sized cookie scoop.
Gently press a fresh raspberry, upside down, into the middle of each cup. It's fine if the top of the raspberry is showing.
Bake until a toothpick inserted into the muffin - not the raspberry - comes out clean. Do not test the muffin in the middle of the raspberry, test on the side in the 'cake-y part' of the muffin.
Metal or silicone muffin pan -
which is best?
We use both metal and silicone mini muffin pans, and each has strengths depending on the recipe and the texture you want. For these mini muffins both pans work well - the choice mostly comes down to whether you want to skip paper liners (might be desirable if serving to young children) and how much browning you prefer.
Silicone pans bake a little slower and don't brown as deeply, while metal pans heat faster and give a higher rise. Use whichever you have, just keep the differences in mind.
Quick guidelines:
Use metal for: doomed tops, crisp edges, best rise, fastest bake.
Use silicone for: easy release, no liners, gentle baking, easy cleanup.
Metal Muffin Pan
Pros
- Better browning and rise - conducts heat quickly giving muffins a higher dome
- Crispier edges - ideal for some bakes
- Shorter bake times - metal heats fast and evenly
- Sturdier - easy to move in and out of the oven
Cons
- Requires greasing or liners - muffins stick more easily
- Can over-brown bottoms - especially in dark-colored pans
- Heavier and bulkier - harder to store
- Can rust - must wash by hand and dry well
Silicone muffin pan
Pros
- Naturally nonstick - muffins release easily without liners or greasing pans
- Gentle heat - reduces risk of over-browning
- Flexible - fold or stack for easy storing
- Easy cleanup - dishwasher-friendly and no rusting
Cons
- Pour heat conduction - less rise and browing
- Longer bake times - often needs 2-5 minutes longer than a metal pan
- Floppy - baking sheet needed for stability when transferring in and out of oven
- Softer edges - no crispness
Love fruit-forward breakfast recipes?
Don't miss our reader-favorite Blueberry Coffee Cake.
Favorite Riffs
Swap the raspberry for a blackberry or blueberry. Add some lemon zest or orange zest to the batter for a hint of citrus. Use buttermilk in place of the combined vinegar and milk. Sprinkle the top of each muffin with powdered sugar before serving.
Make Ahead and Storage Tips
These raspberry mini muffins come together fast, ready in under 30 minutes, but they're also great to make in advance. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days (note that refrigerating muffins may dry them out a bit).
To freeze muffins, let them cool completely, then freeze in a single layer (in an airtight container) for up to 3 months. Thaw at room temperature, warm briefly in the oven for that fresh-baked taste.
Some FAQ's
We don't recommend using frozen raspberries in mini muffins. Because each mini muffin only holds a single berry, the extra moisture released as frozen raspberries thaw can noticeably affect the texture. In a full-sized muffin, that moisture has more room to disperse, but in minis it makes a much bigger impact. For the best results, stick with fresh raspberries so the minis stay light and tender.
We use both silicone and metal mini muffin pans and they both work well. Silicone pans bake a little slower and don't brown as deeply, while metal pans heat faster and give a higher rise. Use whichever you have, just keep the differences in mind.
Not always! Buttery streusels work best on muffins that want an extra crunch or additional sweetness. Lighter muffins often go without so the flavor and texture stays simple and soft. This fresh raspberry muffin recipe highlights the raspberry and the soft, moist texture of the muffin.
Some other favorite breakfast pastries
📖 Recipe
Mini Raspberry Muffins
- Total Time: 22 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
These mini raspberry muffins are a bite-sized treat for your breakfast table. Moist and loaded with flavor they have a fresh raspberry in the middle of each mini muffin. Ready in just 30 minutes.
Ingredients
- 120 grams (1 cup) flour
- 50 grams (½ cup) sugar
- 5 grams (1 teaspoon) baking powder
- ¼ teaspoon salt
- ½ cup butter, melted
- 5 grams (1 teaspoon) apple cider vinegar
- 84 grams (⅓ cup) milk
- 1 large egg
- 5 grams (1 teaspoon) vanilla
- ¾ cups fresh raspberries
Instructions
- Preheat the oven to 350°F.
- Line mini muffin tins with liners and set aside until ready to fill. If using silicone pans, no need to use paper liners.
- Combine flour, sugar, baking powder, and salt in a large bowl and stir until well mixed.
- Add melted butter, apple cider vinegar, milk, egg, and vanilla. Stir just until all wet and dry ingredients are well incorporated.
- Using a small cookie scoop (1 Tablespoon), fill lined mini muffin cups about ⅔ full with batter.
- Gently press a fresh raspberry, upside down, into the middle of each muffin cup - only the top of the raspberry should be showing.
- Bake at 350°F for 11-14 minutes or until a toothpick inserted in the muffin part (not the raspberry) comes out clean.
- Remove from the oven and transfer the mini muffins from the muffin tins to a cooling rack.
Notes
If you have a kitchen scale, please use it! Measuring flour by volume (in cups) is notoriously unreliable, but if you need to measure flour with cups, use the scoop and level method for best results. For small amounts (1 teaspoon and less) we recommend just using a volume (teaspoon) measurement because many kitchen scales aren’t reliable in such small amounts.
Silicone vs. metal muffin pan. Both will work great. Metal pans will bake faster, have a little better rise, and brown a little more - but, require a paper liner (or well greased and floured muffin cups). A silicone mini muffin pan doesn't need any liners, allows easy muffin release, are easy to clean up (dishwasher safe) - but they do need an additional 4-5 minutes bake time.
Substitutions and additions. Use a fresh blackberry or fresh blueberry instead of a raspberry in the middle of the muffin. Add orange or lemon zest for a hint of citrus. Sprinkle the tops with powdered sugar before serving for a decorative, finished look.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 76
- Sugar: 4.6 g
- Sodium: 29.6 mg
- Fat: 4.1 g
- Carbohydrates: 8.9 g
- Protein: 1 g
- Cholesterol: 18 mg
Comments
No Comments