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a close up view of raspberry streusel muffin on a plate with fresh raspberries
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4.77 from 38 votes

Raspberry Streusel Muffins

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!
Prep Time12 mins
Cook Time20 mins
Total Time32 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 328kcal
Author: Amy Nash



  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup butter melted
  • ¼ cup oil
  • 1 teaspoon vanilla
  • 1 ½ cups raspberries fresh or frozen

Streusel topping

  • cup all-purpose flour
  • cup granulated sugar
  • ¼ teaspoon ground ginger
  • 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.


Serving: 1muffin | Calories: 328kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 291mg | Potassium: 93mg | Fiber: 2g | Sugar: 24g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 2mg