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 bright, juicy raspberry flavor in every bite, balanced by a subtle sweetness that feels both comforting and fresh. They have a tender, cake-like texture in the center that practically melts in your mouth, while the edges bake up with just the right touch of golden crispness for that satisfying contrast.
Think of them as a cookie that borrowed the very best parts of your favorite breakfast muffin—the softness, the fruitiness, and that homemade warmth—then transformed it into a handheld treat you can enjoy any time of day. Whether paired with a morning cup of coffee or enjoyed as an afternoon pick-me-up, these cookies bring a little extra coziness and a lot of flavor to the table. 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.
Ingredients
- 9 tablespoons unsalted butter
- 1/2 cup + 1 & 1/2 tablespoons light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & 1/2 cups + 1 & 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup raspberries
- 1-2 tablespoons raspberry preserves
- 1 tablespoon old-fashioned oats
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.
Why you’ll love these raspberry muffin cookies
- Quick and easy to make – Uses simple, everyday ingredients and comes together with minimal prep time.
- Soft, muffin-like texture – Tender and fluffy in the center with just the right amount of structure.
- Bursting with raspberry flavor – Juicy raspberries bring bright, fresh flavor to every bite.
- Easy to customize – Add white chocolate chips, lemon zest, or a light glaze for extra flavor.
- A fun twist on classics – Combines the best parts of a muffin and a cookie in one unique dessert.
- Versatile for any occasion – Ideal for spring and summer desserts, brunch spreads, or an on-the-go treat.
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 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.
- Gently fold in the raspberries – To avoid streaky dough and excess juice, fold the berries in carefully at the very end of mixing.
- Line your baking sheet – Use parchment paper or a silicone mat to prevent sticking and promote even browning on the bottoms.
- Space the cookies properly – Give them room to spread so the edges can crisp up without merging together.
Frequently asked questions
Yes! Frozen raspberries work well—just use them straight from the freezer and avoid thawing to prevent excess moisture in the dough.
Raspberries release a lot of juice, especially if overmixed. Try gently folding them in and don’t forget to chill the dough for 30 minutes before baking.
Absolutely! White chocolate chips, lemon zest, or even a simple glaze pair beautifully with the raspberry flavor.
Not overly—the raspberries add a natural tartness that balances the sweetness nicely.
Use a cookie scoop for even sizing, don’t overmix the dough, and slightly underbake for a soft, tender center.
Storing and freezing instructions
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.
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?
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
Ingredients
For the cookie
- 1/2 cup (113g) unsalted butter (softened)
- 1/2 cup (100g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 & 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (60g) raspberries (fresh)
- 1-2 tablespoons (20g) raspberry preserves
For the streusel topping
- 1 tablespoon (14g) unsalted butter
- 1 & 1/2 tablespoons (16g) light brown sugar
- 1 & 1/2 tablespoons (12g) all-purpose flour
- 1 tablespoon (8g) 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.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
