Name: Iced Raspberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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; 1/2 cup powdered sugar; 2 ounces cream cheese (softened); 2 Tablespoons milk

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!

These Iced Raspberry Muffins are loaded with fresh raspberries and topped with a deliciously sweet cream cheese icing. The perfect way to start your day!

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!