These Iced Raspberry Muffins are loaded with fresh raspberries and topped with a sweet cream cheese icing. A simple, delicious breakfast treat that’s perfect for special occasions!
If you ask me, muffins are always a treat. Regardless of size or flavor or toppings… they’re basically breakfast combined with dessert, and I’m totally here for it!
But there’s something about iced muffins that hits different. Namely… the icing! And these Iced Raspberry Muffins are case in point.
Packed with fresh plump raspberries and sweet cream cheese icing, they’re basically little bites of heaven. They taste like mini raspberry cakes, but they’re 100% completely acceptable to eat for breakfast. What could be better than that!?
what you’ll need for this recipe
Dry ingredients – all purpose flour, granulated sugar, baking powder, baking soda & salt
Wet ingredients – sour cream, milk, egg, butter, vanilla extract, raspberry extract
Fruit – fresh or frozen raspberries
ingredient notes
The ingredients in this recipe are typical of most muffin recipes, with the exception of a few. I use melted butter in place of oil, which results in a softer, more crumbly texture and a delicious buttery flavor. I also added sour cream, which helps keep the muffins extra moist. For the raspberries, I used fresh berries coated in flour. You an also use frozen raspberries or substitute another kind of berries.
how to make raspberry muffins
Combine dry ingredients. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Add wet ingredients. In a separate bowl, whisk together sour cream, milk, egg, vanilla, and raspberry extract. Add the mixture to the dry ingredients and stir gently to combine.
Add raspberries. Roll the raspberries in flour to coat. Gently fold them into the batter.
Bake. Divide the batter evenly among muffin pans (use cupcake liners or cooking spray to prep the pans.) Bake at 375° for 25 minutes or until muffins are light golden brown.
Frost. Prepare the icing and frost the muffins once cooled.
Recipe Variations
- Add lemon zest, lemon juice, or lemon icing for delicious lemon flavor
- Omit the glaze
- Substitute fresh blueberries or blackberries for the raspberries
- Add ground cinnamon for a warm spice flavor twist
- Top with streusel topping
- Top with powdered sugar icing instead of cream cheese icing
storing & freezing
Leftover muffins can be stored, covered, at room temperature for up to 5 days. You can also freeze them in a freezer-safe container lined with wax paper or parchment paper. I would suggest freezing them in a single layer because of the icing. They will last for 6 months in the freezer.
More Muffin Recipes You’ll Love
If you love treating yourself to muffins as much as we do, you’ll definitely want to check out these favorites!
Iced Raspberry Muffins
Ingredients
Muffins
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 6 Tablespoons milk
- 1 large egg
- 1/2 cup unsalted butter melted and cooled
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon raspberry extract
- 6 ounces raspberries
- 2 Tablespoons all purpose flour
Icing
- 1/2 cup powdered sugar
- 2 ounces cream cheese softened
- 2 Tablespoons milk
Instructions
- Preheat oven to 375 degrees. Prepare a 12-cup muffin tin with cooking spray.
- Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl.
- Whisk the sour cream, milk, egg, vanilla, and raspberry extract together in a separate bowl.
- Mix the wet ingredients with the dry ingredients and stir gently to combine.
- Add the melted butter and stir well.
- Roll raspberries in flour to coat. Remove from flour and gently fold raspberries into batter.
- Divide evenly among prepared muffin cups.
- Bake 25 minutes or until muffins are light golden brown.
- Prepare icing by combining ingredients and mixing until smooth.
- Remove muffins from oven; cool in pan 10 minutes, then remove from pan and top with icing.
Notes
Recipe Variations
- Add lemon zest, lemon juice, or lemon icing for delicious lemon flavor
- Omit the glaze
- Substitute fresh blueberries or blackberries for the raspberries
- Add ground cinnamon for a warm spice flavor twist
- Top with streusel topping
- Top with powdered sugar icing instead of cream cheese icing
That would totally be Jordan. She’d eat all the candy and then throw away the oatmeal so I wouldn’t know. These look like the perfect muffins!
Oh these muffins look so good, Cathy! I love raspberry anything, especially when a thick icing is involved. What a fantastic breakfast or dessert!
That is total gorgeousness, I want these for dinner!! 🙂
My son used to love that oatmeal with the little dinosaur eggs, lol. 😉 Luckily, my almost 4 year old daughter hasn’t discovered them yet. She is still okay eating the raisin, date, & walnut variety. But these muffins! They look amazing! Love that cream cheese glaze.
These muffins are so pretty!! I love that glaze!
I’ve seen that oatmeal, it definitely looks fun! These muffins on the other hand? These look incredible – I bet your girls gobble them up! I would :)!
I want these NOW as I’m sitting here drinking my coffee! Do you ship 🙂 ?
These muffins look amazing! I love that deep red raspberry color that’s suspended in that wonderful muffin dough. Too bad you can’t add a mini dinosaur to the middle of your muffins. I’ll bet the kids would love that!
All morning should start with muffins and those muffins should definitely have glaze! Yum!
My mouth watered looking at these pics! The top glaze with the raspberry sounds divine!
These look perfect! I will have to try these soon!
Yum! These muffins look amazing!
I didn’t even know that they still made that Dino Egg oatmeal! I think I might have to look for it next time I shop. It’ll be a total 90s flashback! Maybe pair it with some Surge? Lol!