If you loved my Double Strawberry Muffins, you’ll want to try these Double Raspberry Muffins next.They’re made with fresh raspberries folded right into a soft, buttery muffin batter, with a simple homemade raspberry sauce swirled throughout.Before baking, each muffin is topped with a sweet crumble topping that adds a little extra texture and a golden finish.

And yes, they are as delicious as they sound! Be sure to check out more of my best muffin recipes, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Raspberry Swirl: Fresh raspberries, granulated sugar, lemon juice, and a little cornstarch cook down into a thick, jam-like swirl.It adds concentrated raspberry flavor and a beautiful marbled look throughout the muffins.You can prepare the swirl ahead of time and refrigerate it until you’re ready to use it.

If you prefer, a splash of orange juice can be used as a substitute for the lemon.Butter: Melted butter (I prefer unsalted butter) blends easily into the batter and keeps the muffins moist and tender.If using salted butter, you may want to lessen the amount of kosher salt.

Milk: Whole milk adds richness and moisture.2% milk works well, and unsweetened almond or oat milk can be substituted if needed.Room temperature milk incorporates more smoothly into the batter.

Eggs: Provide structure and help the muffins

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