Raspberry Streusel Muffins

Why Make This Recipe

Raspberry Streusel Muffins are a delightful treat perfect for breakfast or a snack. The combination of sweet, tart raspberries with a buttery, crumbly topping makes these muffins irresistible. They are easy to make and bring a burst of flavor with every bite. Whether you’re starting your day or enjoying a cozy afternoon, these muffins are sure to please everyone.

How to Make Raspberry Streusel Muffins

Ingredients:

• 2 tablespoons salted butter, melted
• 1/2 cup dark brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon orange zest (or try lemon or cinnamon)
• 1 stick (1/2 cup) salted butter, melted
• 1/2 cup brown sugar
• 1 cup sour cream or plain Greek yogurt, at room temperature
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups fresh or frozen raspberries
• 1 tablespoon all-purpose flour

Directions:

1. Preheat the oven to 350°F. Line 12 muffin tins with paper liners.
2. To make the streusel: Mix together the butter, brown sugar, flour, and orange zest until crumbly.
3. To make the muffins: In a bowl, whisk together the melted butter, brown sugar, sour cream (or yogurt), eggs, and vanilla. Add the flour, baking powder, and salt. Mix until just combined.
4. Toss the raspberries with 1 tablespoon of flour. Fold the berries and 1/3 cup of the streusel into the batter.
5. Divide the batter evenly among the prepared tins. Top with the remaining streusel. Bake for 22–25 minutes, until set and lightly golden.
6. Remove from the oven and enjoy warm with butter and flaky sea salt.

How to Serve Raspberry Streusel Muffins

Serve Raspberry Streusel Muffins warm, straight from the oven, or at room temperature. They pair perfectly with a pat of butter or a sprinkle of flaky sea salt. Enjoy them with a cup of coffee or tea for a delightful treat any time of day.

How to Store Raspberry Streusel Muffins

To store Raspberry Streusel Muffins, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer.

Tips to Make Raspberry Streusel Muffins

• Make sure all your ingredients are at room temperature for the best texture.
• Do not overmix the batter; mix just until combined for fluffy muffins.
• For an extra crunch, add chopped nuts to the streusel topping.
• If using frozen raspberries, do not thaw them before folding them into the batter.

Variation

You can customize your Raspberry Streusel Muffins by adding different fruits, like blueberries or chopped strawberries. You could also substitute some of the all-purpose flour with whole wheat flour for a healthier option.

FAQs

Q: Can I use frozen raspberries in this recipe?
A: Yes, you can use frozen raspberries. Just toss them in flour and fold them into the batter without thawing.

Q: How can I make these muffins gluten-free?
A: To make them gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Q: Can I make the streusel ahead of time?
A: Yes, you can prepare the streusel in advance and store it in the refrigerator until you’re ready to use it.

Raspberry Streusel Muffins

These delightful Raspberry Streusel Muffins are bursting with juicy raspberries and topped with a sweet, buttery streusel crumble. Perfect for breakfast or a sweet treat anytime.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 12 muffins

Calories 250 kcal

Equipment

• Muffin tin
• Paper liners
• Large mixing bowls
• Whisk
• Spatula

Ingredients

  

Streusel Topping

• 1/2 cup All-purpose flour
• 1/4 cup Granulated sugar
• 2 tbsp Cold butter cubed
• 1/4 tsp Cinnamon

Muffins

• 2 cups All-purpose flour
• 1/2 cup Granulated sugar
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1 Large egg
• 1 cup Milk
• 1/4 cup Vegetable oil
• 1 tsp Vanilla extract
• 1 cup Fresh or frozen raspberries if frozen, do not thaw

Instructions

 

Streusel Topping

• Combine flour, sugar, and cinnamon in a bowl, then cut in the cold butter until the mixture forms a coarse, crumbly texture.

Muffins

• Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, and salt.
• In a separate bowl, whisk together the wet ingredients: egg, milk, vegetable oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing.
• Carefully fold in the raspberries, ensuring they are evenly distributed without crushing them too much.
• Divide the batter evenly among the prepared muffin cups, sprinkle generously with the streusel topping, and bake for 20-25 minutes, or until golden brown.

Notes

Do not overmix the batter; a few lumps are fine and will result in tender muffins.