Raspberry Streusel Muffins are soft, fruity, and topped with a crunchy, buttery crumble. Quick to make and always a hit for breakfast or brunch.

Scale

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

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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.

Use fresh or frozen raspberries (floured if frozen). Don’t overmix. Freeze well up to 3 months. Try with blueberries or strawberries.