Raspberry Cinnamon Sugar Muffins (Soft, Fruity & Irresistible)
Raspberry Cinnamon Sugar Muffins are the perfect balance of sweet, tart, and warmly spiced. Each bite delivers tender vanilla-scented crumb, bursts of juicy raspberries, and a golden cinnamon-sugar topping that melts slightly into the muffin as it bakes. These muffins feel bakery-special yet are easy enough for everyday baking.
They’re ideal for breakfast, brunch, coffee breaks, or a simple homemade treat—and they come together with basic pantry ingredients in under 40 minutes.
Why You’ll Love These Muffins
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Soft, moist texture
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Bright raspberry flavor
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Crunchy cinnamon-sugar topping
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No mixer required
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Freezer-friendly
Perfect warm from the oven or enjoyed the next day.
Ingredients
Makes 12 muffins.
Muffins
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1¾ cups (220 g) all-purpose flour
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¾ cup (150 g) granulated sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ teaspoon ground cinnamon
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¾ cup (180 ml) milk or buttermilk
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⅓ cup (80 ml) vegetable oil or melted butter
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1 large egg
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1 teaspoon vanilla extract
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1¼ cups fresh or frozen raspberries
Cinnamon Sugar Topping
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¼ cup (50 g) granulated sugar
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1 teaspoon ground cinnamon
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1 tablespoon melted butter (optional, for extra crunch)
How to Make Raspberry Cinnamon Sugar Muffins
1. Preheat the Oven
Preheat oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease lightly.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Mix Wet Ingredients
In a separate bowl, whisk milk, oil (or butter), egg, and vanilla until smooth.
4. Combine
Pour wet ingredients into dry ingredients and stir gently until just combined.
Do not overmix.
Fold in raspberries carefully to avoid crushing them.
5. Fill Muffin Cups
Divide batter evenly between muffin cups, filling about ¾ full.
6. Add Cinnamon Sugar Topping
Mix sugar and cinnamon in a small bowl.
Sprinkle generously over each muffin. Drizzle lightly with melted butter if using.
7. Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for Perfect Muffins
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Toss frozen raspberries with 1 teaspoon flour to prevent bleeding
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Don’t overmix the batter
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Fill cups evenly for uniform baking
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Sprinkle topping generously for bakery-style results
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Serve slightly warm for best flavor
Variations
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Lemon Raspberry: Add 1 teaspoon lemon zest
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Whole Wheat: Replace ½ the flour with whole wheat flour
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Dairy-Free: Use plant-based milk
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Extra Crunch: Add sliced almonds to the topping
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Glazed Version: Drizzle with vanilla or lemon glaze after baking
Serving Suggestions
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Enjoy with coffee or tea
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Serve with yogurt and fruit for breakfast
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Add to brunch spreads
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Perfect for bake sales and lunchboxes
Storage & Freezing
Store muffins in an airtight container at room temperature for 2 days, or refrigerate for 4 days.
Freeze for up to 2 months. Thaw at room temperature or warm briefly in the oven.
A Bakery-Style Treat at Home
Raspberry Cinnamon Sugar Muffins are soft, flavorful, and just sweet enough, with a topping that adds warmth and crunch. Simple to make and always impressive, they’re the kind of muffin that disappears fast—and gets requested again and again.