The delightful combination of tart raspberries and a sweet, crumbly streusel topping makes these Raspberry Streusel Muffins a cherished addition to any breakfast or brunch spread. Whether you’re looking for an easy muffin recipe for a quick snack or a delicious fruit-filled breakfast treat, this homemade raspberry muffin recipe is sure to please. The moist muffin texture and seasonal berry flavors make these muffins an irresistible choice for baking with fresh raspberries.

Ingredients

For the Muffins:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and 1/2 cups fresh raspberries

For best results, ensure your raspberries are firm and ripe, providing a perfect burst of flavor. If fresh raspberries are hard to come by, the recipe allows for flexibility by substituting with high-quality frozen ones. Just remember not to defrost them before use.

For the Streusel Topping:

• 1/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, cold and diced
• 1/2 teaspoon cinnamon (optional)

The cinnamon is optional but highly recommended for an added layer of warmth and depth in flavor. When cutting the butter into the flour and sugar, ensure the mixture is kept cold for a more crumbly texture. Check out our related guide for more tips.

Steps / Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This step is crucial for even distribution of the leavening agents, ensuring all muffins rise beautifully.
3. In a separate bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth and creamy. Be sure the egg is at room temperature to help the wet ingredients emulsify better.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins. The mixture should be lumpy but no dry flour should be visible.
5. Gently fold in the fresh raspberries, being careful not to crush them, to ensure your muffins are bursting with berry flavor. A light hand preserves the integrity and juiciness of the berries.
6. Divide the batter evenly among the muffin liners, filling each about two-thirds full. This ensures enough room for the muffins to rise without overflowing the pan.
7. To make the streusel topping, combine the flour, sugar, and cinnamon in a small bowl. Add the cold, diced butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Properly mixed streusel should hold together when pinched between your fingers.
8. Sprinkle the streusel topping evenly over each muffin, pressing it lightly into the batter. This keeps the topping from falling off during baking, giving each muffin a perfect crunchy top.
9. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the tops are golden brown. Oven temperatures can vary, so check a couple of minutes early to avoid overbaking.
10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This brief resting period helps them set and makes them easier to remove from the tin.

Tips & Tricks

• Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. To enjoy frozen muffins, reheat them in the microwave or a warm oven. This method helps preserve moisture and texture.
• Make-Ahead: Prepare the batter the night before and store it in the refrigerator. In the morning, simply bake the muffins as directed for freshly baked goodness. Stir the batter gently before portioning out to ensure even distribution of ingredients.
• Common Mistakes to Avoid: Overmixing the batter can lead to tough muffins. Mix until just combined. Also, ensure your baking powder is fresh for the best rise. Stale leavening agents can significantly affect the texture and height of your muffins.
• Pro Technique: For extra moist muffins, substitute half of the vegetable oil with unsweetened applesauce. This not only reduces the fat content but also adds a subtle fruity undertone to the muffins.

Serving Suggestions

These Raspberry Streusel Muffins are delightful on their own or served warm with a slather of butter. Pair them with a cup of coffee or tea for a cozy breakfast. For a brunch spread, consider serving alongside Bow Tie Pasta Salad or Lemon Poppy Seed Muffins for a variety of flavors and textures. They also complement creamy desserts like Banana Cream Pie beautifully. The balance of tart raspberries with a sweet streusel is a delightful end to any meal.

FAQ

• Can I use frozen raspberries? Yes, you can use frozen raspberries, but do not thaw them before adding to the batter to prevent excess moisture. This helps maintain the batter’s structure and prevents soggy muffins.
• What can I substitute for vegetable oil? You can use melted butter or coconut oil as a substitute for vegetable oil. Each will impart a different flavor profile—coconut oil provides a subtle tropical note, while butter enriches with a creamy taste.
• How can I make these muffins vegan? Replace the milk with almond or soy milk, the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and use a vegan butter alternative for the streusel. Ensure all your substitutes are unsweetened to maintain the intended flavor balance.
• Can I use other berries? Absolutely! Blueberries and blackberries are excellent alternatives or additions to raspberries for these muffins. Each variation offers unique flavors and textures that complement the streusel topping.
• How do I ensure the muffins stay moist? Be sure not to overbake them. Check for doneness around the 18-minute mark. A slightly underbaked center will continue to cook as they cool, preserving moisture.

Print

Raspberry Streusel Muffins

Recipe by m h

★ ★ ★ ★ ★ 5 from 1 vote

Course: Breakfast Cuisine: American Difficulty: Easy

🍽️

Servings

− 12 +

⏱️

Prep Time

15 min

🍳

Cook Time

22 min

🔥

Calories

—

The delightful combination of tart raspberries and a sweet, crumbly streusel topping makes these Raspberry Streusel Muffins a cherished addition to any breakfast or brunch spread. Whether you're looking for an easy muffin recipe for a quick snack or a delicious fruit-filled breakfast treat, this homemade raspberry muffin recipe is sure to please.

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Ingredients

US Metric

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and 1/2 cups fresh raspberries
• 1/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, cold and diced
• 1/2 teaspoon cinnamon (optional)

Directions

1.

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

3.

In a separate bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth and creamy.

4.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.

5.

Gently fold in the fresh raspberries.

6.

Divide the batter evenly among the muffin liners, filling each about two-thirds full.

7.

To make the streusel topping, combine the flour, sugar, and cinnamon in a small bowl. Add the cold, diced butter and mix until the mixture resembles coarse crumbs.

8.

Sprinkle the streusel topping evenly over each muffin, pressing it lightly into the batter.

9.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

10.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.