Photo Credit: Ashley Cuoco

I cannot say enough about these raspberry muffins. The best part is: my picky husband LOVES them. I mean loves them. To the point where I am not allowed to share them with family or friends. When I make a batch, they stay in the kitchen for him. He’ll get 7 days worth of breakfast out of it! This recipe is my favorite muffin recipe because of the baking instructions. Starting out at a higher temp gets them to rise quickly, for high-top bakery style– then the temperature is lowered to finish baking. And I absolutely love the idea of lining the tin in parchment paper squares. Beautiful presentation and no mess. These pop right out with ease. Say good morning to one of these beauties with a little butter or cream cheese!!

Yield: 6-12 large muffins depending on size


  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 cup buttermilk (or regular whole milk)
  • ½ cup melted coconut oil (or vegetable/canola oil)
  • 1 teaspoon vanilla extract
  • 1 and ¼ cup fresh raspberries
  • coarse sugar (or cane sugar)
  1. Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray or prepare 6″x6″ square sheets of parchment paper liners. Set aside.
  2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are just combined. Set aside.
  3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Fold wet ingredients into dry ingredients and mix everything together by hand until just combined. Do not over mix! Over mixing leads to tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be thick and a little lumpy. Very gently fold in raspberries to avoid them from leaking their color. GENTLE!
  4. Spoon batter into prepared muffin tins (or liners) filling all the way to the top. To avoid crushing the raspberries, I filled the cups with my hands gently. Sprinkle with coarse sugar. This touch adds that bakery feel! Bake at 425F degrees for 5 minutes. After the 5 minutes, keep the muffins in the oven and reduce temperature to 375F and continue to bake for 20-25 minutes until tops are lightly golden. I have had best luck baking 6 muffins at a time for 20 minutes. I have a gas oven. Use a toothpick to test– they are done when it comes out clean. Allow to cool for 10 minutes. Eat immediately! Store muffins at room temperature in an airtight container for about 5-7 days. Enjoy!


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco

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