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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!
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!
Raspberry Muffins with Streusel Topping
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.
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.
And second, 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 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
- 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.
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
Raspberry Streusel Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup butter melted
- 1/4 cup oil
- 1 teaspoon vanilla
- 1 1/2 cups raspberries fresh or frozen
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 4 Tablespoons cold butter cubed
- Preheat oven to 400 degrees. 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.
- In a separate bowl, whisk together the eggs, melted butter, oil, buttermilk, and vanilla.
- 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).
- 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.
- 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.
- For a different flavor and texture, leave off the streusel and instead sprinkle the muffins with sliced almonds.