Raspberry Streusel Muffins are your go‑to treat when you crave a burst of fruity sweetness wrapped in a buttery crumb topping. Light, moist, and bursting with raspberries, these muffins deliver the perfect balance of tart and sweet in every bite. Whether you’re baking for breakfast, brunch, or a mid‑afternoon pick‑me‑up, this easy recipe promises delightful flavors and a tender crumb, all in under 30 minutes. Get ready to fall in love with these muffins at first bite.
Why You’ll Love This Recipe
- Fresh raspberry goodness – Fresh raspberries deliver a vibrant, juicy burst that pairs perfectly with the soft, delicate texture of the muffin.
- Textural perfection – The buttery streusel topping gives each bite a satisfyingly crumbly crunch.
- Easy and reliable – With straightforward ingredients and quick steps, it’s perfect for both beginners and baking pros.
- Versatile pleasure – Ideal for breakfast, snacks, or entertaining—a crowd‑pleaser every time.
Ingredients
For the raspberry muffins:
- 1 cup all‑purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup granulated sugar
- ½ cup yogurt (plain or vanilla works)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
For the streusel topping:
- ½ cup all‑purpose flour
- ⅓ cup granulated sugar
- ½ stick butter, melted
Step‑by‑Step: How to Make Raspberry Streusel Muffins
- Preheat the oven to 400 °F (about 200 °C). Prepare a standard muffin tin by lining it with paper cups and set it aside.
- Combine ½ cup of flour and ⅓ cup of sugar in a small bowl. Add the melted butter and stir with a fork until crumbly. Set aside your streusel topping.
- Whisk together 1 cup of flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt in a large bowl. Set aside.
- In a medium-sized bowl, whisk the egg and ½ cup of sugar until fully blended. Mix in the yogurt, vegetable oil, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients, gently mixing by hand until just combined—avoid over‑mixing for tender muffins.
- Spoon batter into prepared muffin cups, about 2 tablespoons per cup, filling each halfway.
- Gently press fresh raspberries into the tops of the batter, then sprinkle the streusel topping evenly over each.
- Place the muffin tin into the oven and immediately reduce the heat to 375 °F (about 190 °C). Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean.
- Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
Helpful Tips
- Don’t over‑mix: Stir batter just until dry ingredients are moistened—over‑mixing can make muffins dense.
- Keep raspberries fresh: Gently fold raspberries into the batter or press them on top—avoid smashing so they retain their shape and bursts of flavor.
- Chilled streusel: Let the crumb topping cool if your melted butter is hot—it helps keep crumbs distinct and flaky.
- Test for doneness: Insert a clean toothpick into the center; it’s done when it comes out with only a few moist crumbs attached—avoid over‑baking for moist muffins.
- Freezing: To freeze, wrap cooled muffins securely in plastic wrap and foil, or store them in an airtight container for up to 3 months.
Substitutions And Variations
- Yogurt alternatives: Use buttermilk, sour cream, or a plant‑based yogurt for slight tang and moisture adjustments.
- Oil swap: Melted coconut oil or light olive oil work, though flavor will vary slightly.
- Fruit variations: Blueberries, diced strawberries, or a mix of berries can replace raspberries. Adjust sweetness as needed.
- Streusel twist: Add a sprinkle of cinnamon or a pinch of salt to the streusel for warmth and depth.
- Whole wheat option: Substitute half the flour with whole wheat for added fiber—expect a heartier texture.
- Add‑ins: Sprinkle in some white or dark chocolate chips for extra indulgence.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days; keep muffins from stacking to preserve the crumble.
- Refrigerator: Store sealed for up to 5 days—strawberries may soften, but muffins will remain moist.
- Freezer: To freeze, wrap cooled muffins securely in plastic wrap and foil, or store them in an airtight container for up to 3 months. Warm gently in the oven (300 °F for ~10 min) or microwave (a few seconds) before serving for that freshly baked feel.
Nutritional Information
(Approximate per muffin, based on 12 muffins total)
- Calories: ~210–230 kcal
- Total fat: ~9–11 g (from oil and streusel butter)
- Saturated fat: ~4–5 g
- Carbohydrates: ~30–32 g (includes sugar and flour)
- Fiber: ~1–2 g
- Protein: ~3–4 g
- Sugar: ~14–16 g
These values are estimates and may vary depending on the specific yogurt, oil, and other ingredient brands you use.
Serving Suggestions
- Warm & cozy: Serve freshly baked muffins warm with a smear of butter or a drizzle of honey.
- With a hot drink: Pair with a steaming cup of coffee, chai, or herbal tea for a perfect morning treat.
- Breakfast platter: Put out muffins alongside fresh fruit, yogurt parfaits, or oatmeal for a lovely brunch spread.
- Elegant dessert: Add a dollop of lightly sweetened whipped cream or crème fraîche and a few extra raspberries for a simple elegant finish.
Frequently Asked Questions About Raspberry Streusel Muffins
Q: Is it okay to substitute frozen raspberries for fresh ones?
A: Absolutely! Toss frozen raspberries lightly in a bit of flour to help prevent them from sinking to the bottom, and gently fold them into the batter. You may need to add a minute or two to the bake time, but they work wonderfully.
Q: How do I make the muffins dairy‑free?
A: Use a non‑dairy yogurt (like almond, soy, or coconut) and substitute the butter in the streusel with a non‑dairy margarine or coconut oil. The texture might be slightly different, but the muffins will still taste great.
Q: My muffins came out flat—what happened?
A: This can happen if the baking powder is old or if the batter was over‑mixed. Always check the potency of your baking powder and stir just until combined to keep your muffins light and fluffy.
Q: Can I halve this recipe?
A: Yes! Just halve all ingredients and bake in a mini‑muffin tin—bake time will be shorter, around 12–15 minutes. Keep an eye on them to avoid over‑baking.
Q: Can I prep the streusel ahead of time?
A: Definitely—make the streusel a day in advance and store it covered in the fridge. Bring to room temperature before sprinkling over your batter to ensure it stays crumbly and crisp.
Conclusion
Thank you so much for trying these Raspberry Streusel Muffins! I hope you’ve enjoyed this easy, flavor‑packed recipe as much as I enjoy baking them. There’s something truly comforting about that tender crumb, juicy raspberries, and buttery streusel—perfect for any time you need a tasty pick‑me‑up or want to share something special. Enjoy how effortlessly delicious they are! Wishing you warm ovens, joyful baking moments, and muffins that bring smiles. Thanks for being part of our food‑loving community—may your kitchen always be filled with sweet aromas and happy hearts.
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Raspberry Streusel Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Raspberry Streusel Muffins are soft, fruity, and topped with a crunchy, buttery crumble. Quick to make and always a hit for breakfast or brunch.
Ingredients
Muffins
1 cup all-purpose flour
1½ tsp baking powder
¼ tsp salt
1 large egg
½ cup granulated sugar
½ cup yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 cup fresh raspberries
Streusel Topping
½ cup all-purpose flour
⅓ cup granulated sugar
¼ cup (½ stick) melted butter
Instructions
- Preheat the oven to 400 °F (about 200 °C). Prepare a standard muffin tin by lining it with paper cups and set it aside.
- Combine ½ cup of flour and ⅓ cup of sugar in a small bowl. Add the melted butter and stir with a fork until crumbly. Set aside your streusel topping.
- Whisk together 1 cup of flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt in a large bowl. Set aside.
- In a medium-sized bowl, whisk the egg and ½ cup of sugar until fully blended. Mix in the yogurt, vegetable oil, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients, gently mixing by hand until just combined—avoid over‑mixing for tender muffins.
- Spoon batter into prepared muffin cups, about 2 tablespoons per cup, filling each halfway.
- Gently press fresh raspberries into the tops of the batter, then sprinkle the streusel topping evenly over each.
- Place the muffin tin into the oven and immediately reduce the heat to 375 °F (about 190 °C). Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean.
- Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
Notes
Use fresh or frozen raspberries (floured if frozen). Don’t overmix. Freeze well up to 3 months. Try with blueberries or strawberries.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Carbohydrates: 31g
- Protein: 3.5g