These wonderfully light Raspberry Muffins are soft and tender, with sweet-tart bursts of raspberry in every bite and an easy streusel topping to make them extra special. They are perfect for spring and summer breakfasts, brunches, or as an afternoon treat!
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We love muffins for breakfast in the morning! Or as a mid-afternoon snack. Especially when those muffins are topped with a sweet, snowy streusel. I mean, who doesn’t love streusel?
Even just the word itself is delicious to say. STREUSEL. Some of our other favorite treats with the delicious stuff are German Apple Cake, Pumpkin Streusel Muffins with Cream Cheese Filling, and Dutch Apple Pie
But streusel on a super soft muffin studded with bright bursts of sweet-tart raspberries – oh my. These raspberry streusel muffins are just the thing for breakfast happiness.
If you love muffins, be sure not to miss my One-Bowl Easy Banana Nut Muffins that have dozens of comments with rave reviews. And check out my Easy Apple Oatmeal Muffins and Morning Glory Muffins, which are some of our other favorites!
When I was a kid in Omaha, Nebraska, our wonderful neighbor, Kim, brought us a care package with muffins from a little restaurant called the Garden Cafe. I don’t know why I remember this so distinctly other than 1. I really love Kim, and 2. the raspberry streusel muffins in that care package apparently had a pretty big impact on me.
But here I am, at least a couple of decades later, remembering those muffins in that care package, that’s how good they were.
Raspberry Streusel Muffins ingredients
- All-purpose Flour
- Granulated Sugar
- Eggs
- Buttermilk
- Raspberries – You can use fresh or frozen raspberries in this recipe, although if using frozen raspberries I recommend that you don’t let them thaw first or they will bleed into your muffin batter.
- Baking Powder
- Salt
- Vegetable Oil
- Salted Butter
- Vanilla Extract
- Ground Ginger
How to Make Raspberry Muffins
- Combine the dry ingredients in a large bowl. Give everything a quick whisk or stir to make sure the flour, sugar, baking powder, salt are evenly mixed before adding the wet ingredients.
- Add the wet ingredients, stirring until just barely combined. Whisk the egg in a medium bowl, then add the melted butter and buttermilk, giving it all a stir before pouring it into the bowl with the dry ingredients. The batter will be thick.
- Fold in the raspberries. You can use fresh or frozen raspberries and leave them whole or cut them a bit smaller if the berries are particularly large. If using frozen raspberries, don’t thaw them first, but do toss them with a little extra flour (about 2 teaspoons) before adding them to the batter. Otherwise they may stain the muffins pink! Use the batter to fill a muffin tin to make 12 muffins.
- Make the streusel. Stir flour, sugar, ginger, and salt together in a medium bowl. Then use a pastry cutter to cut cold butter into the flour mixture until it resembles coarse crumbs. I squeeze fistfuls of streusel together to make it more clumpy before sprinkling streusel on top of each muffin.
- Bake for 20-25 minutes. These muffins don’t really get golden brown except around the edges, but you can test them with a toothpick for doneness by seeing if it comes out clean when inserted into the center of a muffin. You don’t want to overbake or the muffins will be dry.
Tips for the Best Raspberry Muffins Recipe
- Don’t overmix the batter. This is true when making almost any muffin recipe. If you stir too vigorously, the muffins are more likely to be dense and dry. Stir just until everything is combined if you want lighter muffins.
- Be generous with the streusel. You might think that there is too much streusel to muffin ratio when you are filling your muffin tins, but oh no, just keep piling it on until you have used it all up. The muffins will dome up and the streusel will cover the top of the dome perfectly. It’s pretty much a heaping tablespoon of streusel to muffin ratio that really does the trick.
- Another trick I have learned is to pick up handfuls of streusel mixture once you have combined the flour, sugar and butter and squeeze it tight in your fist so that it clumps together a bit. The streusel is very dry and the squeezing pressure creates joyous little streusel crumbles instead of just a sandy streusel. It’s a more interesting texture and adds to the raspberry streusel muffin deliciousness.
How to store a Raspberry Muffin
Let the muffins cool completely before transferring them to an airtight container to store leftovers. A cake stand with a domed cover is a perfect solution, but a ziploc bag works just fine as well. They should taste good and fresh for about 3-4 days.
You can also freeze any uneaten muffins for up to 2 months. Let them thaw or reheat them in the microwave for a bit before enjoying.
Need more delicious muffin recipes? Try these!
- Easy Apple Oatmeal Muffins
- Bakery Style Chocolate Chip Muffins
- Homemade Blueberry Muffins with Crumb Topping
- One-Bowl Easy Banana Nut Muffins
- Pumpkin Streusel Muffins with Cream Cheese Filling
- Morning Glory Muffins
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Raspberry Streusel Muffins Recipe
Equipment
Ingredients
Muffins
- 2 cups (282g) all-purpose flour spooned & leveled
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup salted butter melted
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups raspberries (fresh or frozen)
Streusel topping
- 2/3 cup (94g) all-purpose flour
- 1/3 cup (66g) granulated sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 4 Tablespoons cold salted butter cubed
Instructions
- Preheat oven to 400°F. Prepare muffin tin by spraying with baking spray or lining with cupcake liners.
- In a large bowl, whisking together the flour, sugar, baking powder and salt.2 cups (282g) all-purpose flour, 1 cup (200g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate bowl, whisk together the eggs, melted butter, oil, buttermilk, and vanilla.2 large eggs, 1 cup buttermilk, ¼ cup salted butter, ¼ cup vegetable oil, 1 teaspoon pure vanilla extract
- Add the liquids to the flour mixture, stirring with a spoon just until no streaks of flour remain.
- Gently fold in raspberries (toss frozen berries in 2 teaspoons of flour to keep them from “bleeding” into the muffin batter).1 ½ cups raspberries
- Divide muffin batter evenly into the prepared muffin pan. Cups will be very full.
- In a small bowl, make the streusel by stirring together the flour, sugar, salt, and ginger. Cut the butter into flour mixture using a pastry cutter until it resembles coarse crumbs. Pick up the streusel mixture by handfuls and give it a squeeze to form small clumps. Spoon a heaping tablespoon of streusel over each muffin.2/3 cup (94g) all-purpose flour, ⅓ cup (66g) granulated sugar, ¼ teaspoon ground ginger, ⅛ teaspoon salt, 4 Tablespoons cold salted butter
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached. Cool completely then store in an airtight container.
Video
Notes
- For a different flavor and texture, leave off the streusel and instead sprinkle the muffins with sliced almonds.
Why, oh why is my oven still broken??? These look amazing and I wish I could try them out!
Oh, these look so delicious!! They would be so perfect for a Sunday “girls” brunch party!! Pinning to my must make board!!
What a gorgeous recipe! These sound delicious. And your photos are beautiful as always x
First of all you can never have too much streusel topping and second you can’t go wrong with raspberries!
Amen and amen!
Ingredients do not call for eggs…
Maybe you just overlooked them? It’s 2 eggs and they get whisked with the butter, oil, and buttermilk.
Could I make these with almond flour? How much would I use?
I haven’t tried these with almond flour, so I really can’t say! Sorry!
These turned out perfect! My husband was seriously impressed. Thanks for the delicious recipe
Mine came out horrible and I don’t know why. I used canned raspberries could that be why? They seemed way too liquidy and totally fell out of the pan and wouldnt hold shape.
Yes, that would be my guess. I haven’t tried baking with canned raspberries before! I have only ever made these with fresh or frozen raspberries.
Is this recipe for large muffins? I made it and got 20 standard sized muffins out of it.
I guess that could depend on the size and amount of raspberries you are adding. I usually get around 14 muffins.
Delicious muffins! Not too sweet and not too tart!
These look really good. I have a question. Could I separate the batter after mixing before adding in the raspberries and do half the batter with blackberries and coat them in flour also to prevent staining the muffin. Then mix in fresh cranberries on the other batter. We are not fans of raspberries. I had picked up fresh cranberries but have never used them in muffins before. Love all your recipes by the way.
I’m so sorry I somehow missed your comment and forgot to reply! Please forgive my terrible response time, Jillian! Yes, you could absolutely replace the raspberries with other fruit, or split the batter and do more than one kind of muffin with this recipe. It’s a great base recipe with the streusel. You might also consider adding some orange zest with your cranberries as the cranberry orange combination is classic and so delicious!
Love this recipe! I used a jumbo muffin pan and it made eight. I used fresh raspberries and most of them sank to the bottom so I think next time I’ll drop them in once the batter has been scooped in to the pan. Crumble is lovely, too!
Love it. I cut the sugar by half or quarter and it turned out perfect . Since I don’t have buttermilk on hand I added a tablespoon of lemon juice into the 1 cup of milk and left it for 10 minutes. It seems to work. I never managed to get muffin just right, but with this recipe, I think I got closer to it! Definitely will try this again, and next time making the streusel with oats and walnuts! Thank you for sharing
These were delicious! I LOVE the streusel topping. I used fresh raspberries and scooped a small amount of plain batter into the bottom of the muffin cups before folding the berries into the rest of the batter and filling the cups up. This kept the berries from sinking to the bottom. I wonder if adding some lemon zest to the batter would punch up the taste even more? May have to try next time… Thanks for a great recipe!
I’m so glad you loved these muffins! I think lemon zest would be a fantastic addition!
I made it with my classmates for the coffee cart and then we made it and it tasted so good.
Super delicious!
Absolutely delicious – best fresh red raspberry muffins ever! I think the key to avoiding the raspberries sinking to the bottom is to not overmix the batter. For the streusel topping, I melted the butter before adding it in – SO much easier than cutting in cold butter.