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These Raspberry Muffins are sweet, moist, and soft; and are topped with the best sugary crumb topping! Perfect for breakfast, brunch, or a snack!

A raspberry muffin with a streusel topping in a muffin liner.

Raspberries might just be my favorite fruit. I can eat fresh raspberries by the handful, ideally straight from the garden, but while I don’t have a garden buying them from the store will have to do.

Raspberry Crumb Muffins

If I’m not eating them plain, or in a bowl with a little sugar and cream, these muffins are another great way to use raspberries. Or our frozen raspberry pie, or raspberry lemonade are delicious as well.

These raspberry muffins are a definite new favorite though. With a soft and moist and sweet muffin base, topped with a crunchy streusel crumb topping. Honestly, I could eat the crumb topping on its own, its my favorite thing ever, whether in coffee cake, or pumpkin muffins or on these raspberry muffins, of course!

Raspberry Muffins with Streusel Topping

These muffins are pretty much like coffee cake baked up into handheld muffin form. They are perfect for breakfast, or brunch, or a delicious snack after school, or work, or on the go.

If you don’t like raspberries, you could also make these with strawberries, or blueberries, or try adding chocolate chips too 😉

Raspberry Muffin Recipe

A raspberry muffin with a streusel topping in a muffin liner.

Raspberry Muffins

Servings 18 muffins

These Raspberry Muffins are sweet, moist, and soft; and are topped with the best sugary crumb topping! Perfect for breakfast, brunch, or a snack!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the Streusel Crumb Topping:

  • 1/4 cup butter (softened)
  • 1/4 cup white sugar
  • 1/3 cup brown sugar
  • 2/3 cup flour
  • 1/2 tsp cinnamon

For the Raspberry Muffins:

  • 1/2 cup butter (softened)
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 2 cups raspberries

Instructions

For the Streusel Crumb Topping:

  • Combine the butter, white sugar, brown sugar, flour and cinnamon in a medium sized bowl using a fork.

  • Mix until nice and crumbly. Set aside till needed.

For the Raspberry Muffins:

  • Preheat your oven to 375 degrees.

  • Cream together your butter and sugar in a large mixing bowl.

  • Slowly mix in the eggs, one at a time, until just mixed after each.

  • Stir in the vanilla extract.

  • Combine the flour, baking powder and salt in a separate bowl.

  • Add half of the flour mix, then mix until just combined. Then half of the buttermilk, mix until combined. Remaining flour, stir until combined. The final buttermilk, stir until combined.

  • Carefully fold the raspberries into the batter.

  • Divide the batter into 18 muffin liners (1.5 pans worth). Filling them each about 3/4 full.

  • Sprinkle crumb evenly over the top of all muffins, if desired.

  • Bake in the preheated oven for about 20 minutes, or until a toothpick comes out clean.

  • Let muffins cool 5-10 minutes in the pan before removing them to a cooling rack to cool completely.

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