Iced Raspberry Muffins
- Tender, vanilla-scented muffins studded with juicy raspberries and topped with a sweet glaze.
- The perfect balance of tangy fruit and delicate sweetness in every bite.
- Simple enough for weekday breakfasts but special enough for weekend brunches.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries, halved
- 1 cup milk
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- Optional: 1 teaspoon lemon zest
- Optional: 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl whisk flour, sugar, baking powder, and salt together.
- In another bowl combine milk, melted butter, egg, and vanilla; mix well.
- Stir wet ingredients into dry ingredients until just combined, then gently fold in raspberries.
- Divide batter evenly into the liners and bake 18-20 minutes until a toothpick comes out clean.
- Whisk powdered sugar with milk to make a thin glaze; drizzle over warm muffins before serving.
- Allow glaze to set for about 15 minutes before serving or storing.
Notes
- For best results, toss raspberries in 1 tablespoon of flour before adding to prevent sinking.
- Frozen raspberries can be used instead of fresh – add them frozen, do not thaw.
- Store glazed muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 14
- Sodium: 140
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2
- Carbohydrates: 28
- Fiber: 1.5
- Protein: 3
- Cholesterol: 30
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