Easy Raspberry Muffin Recipe – Eggless & Quick Baking

Last Updated on 1 month by Neha Deshmukh

Easy Raspberry Muffin Recipe – Eggless & Quick Baking

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and easy baking recipe that doesn’t require a ton of ingredients or fuss. And let me tell you, these raspberry muffins are it! I first made these when I was craving something fruity and comforting, and they’ve been a family favourite ever since. They’re wonderfully soft, bursting with fresh raspberry flavour, and surprisingly eggless – you honestly won’t miss the eggs!

Why You’ll Love This Recipe

These raspberry muffins are perfect for a quick breakfast, a delightful afternoon tea, or even a little sweet treat with your evening chai. They come together in under 30 minutes, making them ideal for busy weeknights or when unexpected guests pop over. Plus, the eggless recipe makes them a great option for those with egg allergies or dietary restrictions. Honestly, who can resist a warm, fluffy muffin studded with juicy raspberries?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 large egg
• ¾ cup plain yogurt (about 170g)
• 1 tbsp melted butter (14g)
• ½ tsp vanilla extract (2.5ml)
• 2 tbsp sugar (25g)
• 1 cup all-purpose flour (120g)
• ½ tsp baking soda (2.5g)
• ½ tsp baking powder (2.5g)
• 1 cup fresh raspberries (about 150g)

Ingredient Notes

Let’s talk ingredients for a moment! Using plain yogurt is key here. It adds so much moisture and tenderness to the muffins, keeping them incredibly soft. Don’t use flavoured yogurt, as it will change the flavour profile.

And please, please, use fresh raspberries if you can! They really make the difference. The burst of flavour you get from fresh berries is just unbeatable. If you absolutely must use frozen, see the FAQ section at the end for tips.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 375°F (190°C). This is important – a properly heated oven ensures even baking.
2. In a nice big bowl, whisk together the egg, yogurt, melted butter, vanilla extract, and sugar. Whisk until everything is smooth and well combined. No lumps allowed!
3. Now, gently add the flour, baking soda, and baking powder to the wet mixture. Mix it all together, but be careful not to overmix! We want light and fluffy muffins, and overmixing develops the gluten too much. Just mix until everything is just combined.
4. This is the fun part! Gently fold in the fresh raspberries. Be super gentle so you don’t crush them and turn your batter pink. We want those beautiful, whole raspberries throughout the muffins.
5. Spoon the batter into a greased muffin tray, filling each cup about ¾ full. I like to use a cookie scoop for even portions.
6. Bake for 15-20 minutes, or until a toothpick inserted into the centre comes out clean. Keep an eye on them – ovens can vary!
7. Let the muffins cool slightly in the tray before transferring them to a wire rack to cool completely. (If you can resist eating them warm, that is!)

Expert Tips

• Don’t overmix the batter! Seriously, this is the biggest tip. Overmixing leads to tough muffins.
• Use room temperature ingredients. This helps everything blend together more easily.
• Grease your muffin tray well. Nobody wants muffins stuck to the tray!

Variations

• Chocolate Raspberry: Add ½ cup of chocolate chips to the batter along with the raspberries. My kids love this one!
• Lemon Raspberry: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist.
• Blueberry Raspberry: Swap half the raspberries for blueberries. A classic combo!

Vegan Adaptation

Want to make these vegan? No problem! Substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes to thicken) and use a plant-based yogurt.

Gluten-Free Adaptation

For a gluten-free version, use a good quality gluten-free all-purpose flour blend. I recommend one that already contains xanthan gum. You might need to add a little extra liquid (1-2 tbsp of yogurt) if the batter seems too thick.

Spice Level

While these muffins are lovely as they are, a pinch of cardamom (about ¼ tsp) would add a lovely warmth and subtle spice. It complements the raspberries beautifully!

Festival Adaptations

These muffins are perfect for gifting during festivals like Diwali or Raksha Bandhan! Package them up in pretty boxes or cellophane bags with a ribbon, and they’ll be a much-appreciated treat.

Serving Suggestions

These raspberry muffins are delicious on their own, but they’re even better with a dollop of whipped cream or a drizzle of honey. They also pair perfectly with a cup of masala chai or a glass of cold milk.

Storage Instructions

• Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.
• Freezer: You can also freeze these muffins for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag.

FAQs

(1) Can I use frozen raspberries instead of fresh?

You can, but fresh raspberries are always best. If using frozen, don’t thaw them beforehand. Add them to the batter frozen and gently fold them in. Be aware that they might bleed a little colour into the batter.

(2) How can I prevent the muffins from sticking to the tray?

Grease the muffin tray really well with butter or cooking spray. You can also use muffin liners for extra insurance.

(3) What’s the best way to store leftover muffins to keep them fresh?

An airtight container is your best friend! Storing them properly will prevent them from drying out.

(4) Can I make these muffins ahead of time?

Yes! You can bake them a day or two in advance and store them in an airtight container.

(5) Can I substitute the plain yogurt with something else?

You can try sour cream or even cream cheese, but the texture might be slightly different. Plain yogurt really is the best option for these muffins.