Raspberry Muffins + The Winner

Raspberry Muffins

Did you know that I have some of the best in-laws ever? When my husband and I were on our honeymoon, my husband’s mother and sister planted our garden for us. Even though the deer and rabbits attacked it with abandon, we were able to glean some organic produce this year. Without my in-laws, it would have been too late to start a garden this year.


Not stopping with that, they have showered us with their own amazing produce – fresh strawberries, raspberries, green beans, garlic, and more. Plus, they taught me how to can green beans so we can savor them all winter.


Which brings me to these raspberry muffins. I had a whole gallon bucket of lovely raspberries from Reuben’s family in the fridge, and I wanted to bake something delicious with them. We were having soup for supper and I thought these would be a nice addition to the meal. And they were a success! Reuben loved them.

“How to did you get them to be caramelized on top?” he asked.

My evening was made.


  • Of course I substituted part whole wheat flour and natural sweetener. The original recipe called for lemon zest, but I didn’t have any on hand so I skipped it. It also called for pecans in the topping, but Reuben doesn’t care for nuts in baked goods so I left them out.
  • I felt that the recipe did not call for enough buttermilk. I ended up adding 1/4 cup of cream or more to the batter to get it to the right consistency.
  • It will seem like there’s way too much topping for the muffins, but that’s not the case. It’s just right. Trust me.

Raspberry Muffins

Printable Page | Makes 12 muffins


For the topping:

  • 1/3 cup demereara sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted

For the muffin batter:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 demerara sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg, beaten slightly
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 to 1 1/4 cups buttermilk
  • 1 1/2 to 2 cups fresh or frozen raspberries


1) Preheat oven to 375° F. Grease or line with muffin papers 12 standard muffin cups.

2) To make topping: In a small bowl, stir together the sugar and flour. Stir in the melted butter until the mixture is crumbly. Set aside.

3) To make the muffins: In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt. In a separate small bowl, combine the egg, butter, vanilla, and buttermilk. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir just to moisten. Add the raspberries and gently fold in with a rubber spatula. Do not overmix.

4) Spoon the batter into the prepared muffin cups. Evenly distribute the topping over the batter. Bake in preheated oven until golden and springy to the touch and a toothpick inserted near the center comes out clean, about 25-30 minutes. Place pan on a cooling rack and allow the muffins to cool in the pan for 10 minutes before removing to the cooling rack to cool. Serve warm or at room temperature, with butter of course!


Now for the Winner!

The winner of my RiceSelect giveaway is:

Commenter #78: j.hodge who had yogurt for breakfast.


Thank you to everyone who entered my giveaway. I have several more giveaways lined up this fall, so stay tuned!

Keep eating and cooking what you love!

Erica Lea


20 thoughts on “Raspberry Muffins + The Winner

  1. I have to tell you this looks great! I love muffins and raspberries very much. The combination sounds even better! oh, I also love the picture of the “spent” garden.

  2. Oh, I think this is a must for my to-do list tomorrow. They look wonderful 🙂

    Oh, and tell your hubby that he is my new best friend. Why? because I know you’ll make things to please him and because he doesn’t like nuts you’ll have no nutty toppings and fillings… I can’t stand nuts! (no allergies, just dislike…) 😉

    A x

  3. Those look delicious! Raspberries are one of my very favorite fruits.

    I’ve never heard of demereara sugar before. Do you think I could substitute it for another sugar? Like brown sugar?

  4. These muffins look so yummy! Lucky you. Your in-laws sound awesome! Not every girls get to be so lucky, haha, ir maybe that’s just on t.v. Can’t wait to try these!

    • karina: I used white whole wheat flour which has more protein than whole wheat pastry flour, but I think that whole wheat pastry flour would be ideal for this recipe. I just didn’t have any on hand so I used white whole wheat.

  5. Dear Erica, These were fabulous! The topping took them to a whole other level! Do you think the same recipe (& ingredient proportions) would work well with different berries? I’d love to use this recipe as my go-to muffin base! Thanks for your delicious recipes and beautiful photography. Visiting your website is always a treat.

  6. This was just the kind of recipe I was looking for, they smell delicious.(there still in the oven.) Awesome website, am dying to try them with blackberries but I can only get them in season. Thanks for this lovely recipe, it seemed so versatile that i made two with chocolate chips in case someone doesn’t like raspberries. 🙂
    xoxo Elisa V.

  7. I just wanted to take a moment to tell you how much I love your site.

    While I visit here often I don’t take the time to comment – I’m really trying to lurk less and speak up more.

  8. Just made these last night! They are very very good! I think that I will put in the lemon zest next time. I’ll skip the nuts due to allergy. The new sugar did create a shift in flavor, which was excellent. Normally I cut down on the sugars in a recipe but I tried it as stated first before I played with it. The texture of the muffin is very nice too. Have you tried this with applesauce? I was thinking of using the base for other fruit based muffins, but I’ve never really used buttermilk in muffins, I am not sure if I would need to reduce the liquid to accommodate applesauce. Maybe if i cut back by 1/4 cup of the buttermilk, added the 1/4 cup of applesauce, tossed in half a cup of chopped apples and zest, with some clove, nutmeg and cinnamon?

  9. Hey Erica,
    I made these muffins yesterday and they are DELICIOUS but mine rose up and then spread out flat on the top of the pan; any idea why that happened? They also fell apart as I was getting them out of the pan (I did let them cool for 10 minutes), but I’m thinking that is because I used frozen raspberries and there was too much moisture, do you think that would be correct?
    I love your blog!
    God bless,

  10. I am so glad that I found your location moved to WP! Since I last commented I had to go Gluten free per doctor’s orders and THEN I had a horrid allergic reaction to wheat when I tried to put it back into my diet.
    I converted your recipe today to suit my newer needs and YAY!! It’s still YUM! I keep a list of my recipes for my college students. They have various food issues, so their colleges use my recipes to make batches of things that suit them. They are very pleased to have more home-like dishes and less bland, repetitive and boring. I’ll link back to here in the post!

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