Soft raspberry muffins with vanilla – quick pastries with raspberries

Soft raspberry muffins with vanilla - quick pastries with raspberries

Muffins always work, right? The raspberries are easy to prepare and enjoy, especially in summer when the berries are ripe. The small fruity cakes feel soft and fluffy, the juicy raspberries inside get a subtle vanilla taste.

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  • 240 g flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • 120 g butter, softened
  • 250 g sugar
  • 2 eggs
  • 220 g sour cream
  • 1 tsp vanilla extract
  • 200 g raspberries
  • icing sugar, to taste


  1. Sieve the flour into a bowl, add the salt and baking powder and mix.
  2. First, beat the softened butter with the hand mixer for about 30 seconds.
  3. Then add the sugar and continue beating.
  4. Then add the eggs one at a time and whisk.
  5. Next add the sour cream and vanilla extract and mix until smooth.
  6. Then add the flour mixture in batches, stirring well to avoid lumps.
  7. Set aside some raspberries for decoration.
  8. Add the remaining raspberries to the prepared batter and carefully fold in with a spoon.
  9. Place the paper cups in a muffin baking tin.
  10. Fill about ¾ full of the prepared dough.
  11. Bake the raspberry muffins for about 18-20 minutes at 200°C.
  12. As you like the finished muffins can be sprinkled with powdered sugar and decorated with raspberries.


  • bowl
  • flour sieve
  • hand mixer
  • muffin pan
  • muffin paper cases

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