There’s something magical about the fusion of a soft muffin and a chewy cookie and that’s exactly what inspired my latest creation; Raspberry Muffin Cookies. These cookies are bursting with juicy raspberry flavor, have a tender, cake-like texture in the center, and just the right amount of golden crisp around the edges. Think of them as a cookie that borrowed the best parts of your favorite breakfast muffin.
They’ve quickly become a favorite in my kitchen, and I’m so excited to share the recipe with you. Whether you’re looking for a unique brunch treat, a sweet addition to your picnic basket, or just something new to bake, these raspberry muffin cookies are sure to win you over. Keep reading for the step-by-step recipe and tips to make them just right every time.
These raspberry muffin cookies are perfect for anyone who loves fruity baked goods and cozy, homemade flavors. If you’re looking for creative raspberry dessert ideas this recipe is a must-try.
Why you’ll love this raspberry muffin cookie recipe
- Quick and easy to make with simple ingredients
- Soft and fluffy texture, like a muffin top in cookie form
- Bursting with fresh raspberry flavor
- Great for spring and summer desserts, brunch tables, or as an on the go snack
- Easy to customize with white chocolate chips or lemon zest
Ingredients needed for cookie
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add flour, salt, baking soda, and baking powder to a bowl. Whisk together and set aside.
- Microwave butter in heatproof bowl for 20 seconds on high until slightly melted and soft to touch. Add brown sugar and granulated sugar and mix on medium high speed until light and fluffy. Add egg and vanilla. Mix again until well combined. Scrape the bowl down as needed.
- Add all streusel ingredients to a small bowl. Use a fork or your fingers to mix together until combined into pea sized crumbles. Set aside.
- Add dry ingredients to wet ingredients. Mix until almost combined. Stir in fresh raspberries and then gently fold in raspberry preserves. Line a baking sheet with parchment paper. Scoop out 12 cookies. Add streusel topping to each cookie and press gently into the dough. Refrigerate dough for at least 30 minutes.
- Preheat oven to 350 degrees. Bake for 13-14 minutes. Allow to cool for at least 20 minutes before serving.
Frequently asked questions
Can I use frozen raspberries instead of fresh?
Yes! Both fresh and frozen raspberries work in this recipe. If using frozen, don’t thaw them before adding to the dough. They’ll hold their shape better and prevent the dough from turning too pink or wet.
How do I keep the cookies from spreading too much?
To maintain that soft, muffin-like texture, it’s best to chill the dough for at least 30 minutes before baking. Also, using parchment paper instead of greasing the pan helps the cookies hold their shape better.
What cookie scoop do you use?
My favorite is a 3 tablespoon cookie scoop. I like this one here.
Can I substitute other berries?
Absolutely! Blueberries, blackberries, or chopped strawberries can work well. Just be sure to keep the fruit pieces small and fold them in gently to avoid overmixing the dough.
Why do these cookies taste like muffin tops?
The secret is in the dough! This recipe has a bit more moisture than a typical cookie dough, giving the cookies that soft, fluffy, muffin-top texture while keeping a crisp edge.
Tips for the best raspberry muffin cookies
- Chill the dough before baking. Chilling helps control spread, improves flavor, and gives you that soft, muffin-top texture with golden edges. Even 30–60 minutes in the fridge can make a difference!
- Don’t overmix the dough. Just like with muffins, overmixing can make the cookies tough or dense. Mix until ingredients are just combined, especially after adding the raspberries.
- Add a hint of lemon zest. Lemon zest brightens the flavor and balances the sweetness of the berries. It’s optional—but highly recommended!
- Let them cool before moving. These cookies are soft when they first come out of the oven. Let them cool on the baking sheet for 20 minutes before transferring to a wire rack to finish setting.
Looking for more cookie recipes?
- Favorite Chocolate Chip Cookies
- Monster Cookies
- Lemon Poppy Seed Cookies
- Oreo Chocolate Chip Cookies
Storing and freezing instructions
Storing:
Once your raspberry muffin cookies have fully cooled, store them in an airtight container at room temperature for up to 3 days. For the best texture, layer them between sheets of parchment or wax paper to prevent sticking. If your kitchen is warm or humid, consider refrigerating them to keep the berries fresh longer—just bring them to room temperature before serving.
Freezing Baked Cookies:
To freeze baked cookies, place them in a single layer on a baking sheet and freeze until solid (about 1–2 hours). Then transfer them to a freezer-safe container or zip-top bag, separating layers with parchment. They’ll keep well for up to 2 months. When ready to enjoy, thaw at room temperature for about 15-20 minutes.
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Raspberry Muffin Cookies
- Total Time: 49 minutes
- Yield: 12 cookies 1x
Description
These cookies are bursting with juicy raspberry flavor, have a tender, cake-like texture in the center, and just the right amount of golden crisp around the edges.
Ingredients
For the cookie
- 1/2 cup (1 stick, 114g) unsalted butter, softened
- 1/2 cup (110g) light brown sugar
- 1/4 cup (52g) granulated sugar
- 1 large egg, room temp
- 1 teaspoon vanilla extract
- 1 & 1/2 cups (192g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (70g) fresh raspberries
- 1–2 tablespoons raspberry preserves
For the streusel topping
- 1 tablespoon unsalted butter
- 1.5 tablespoons light brown sugar
- 1.5 tablespoons all-purpose flour
- 1 tablespoon old-fashioned oats
- 1/4 teaspoon salt
Instructions
-
Add flour, salt, baking soda, and baking powder to a bowl. Whisk together and set aside.
-
Microwave butter in heatproof bowl for 20 seconds on high until slightly melted and soft to touch. Add brown sugar and granulated sugar and mix on medium high speed until light and fluffy. Add egg and vanilla. Mix again until well combined. Scrape the bowl down as needed.
-
Add all streusel ingredients to a small bowl. Use a fork or your fingers to mix together until combined into pea sized crumbles. Set aside.
-
Add dry ingredients to wet ingredients. Mix until almost combined. Stir in fresh raspberries and then gently fold in raspberry preserves. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Add streusel topping to each cookie and press gently into the dough. Refrigerate dough for at least 30 minutes.
-
Preheat oven to 350 degrees. Bake for 13-14 minutes. Allow to cool for at least 20 minutes before serving.
- Prep Time: 35
- Bake Time: 14
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