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Raspberry Streusel Muffins

Soft bakery-style muffins filled with fresh raspberries and topped with a buttery brown sugar streusel.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 eggs large
  • 0.5 cup unsalted butter melted
  • 0.75 cup milk
  • 1 tsp vanilla extract
  • 1.5 cups raspberries fresh
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar
  • 0.25 cup unsalted butter melted
  • 0.5 tsp cinnamon

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with liners.
  2. Mix streusel ingredients together until crumbly and set aside.
  3. Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl whisk eggs, melted butter, milk, and vanilla.
  5. Combine wet and dry ingredients until just mixed.
  6. Fold in raspberries gently.
  7. Fill muffin cups 3/4 full with batter.
  8. Sprinkle streusel topping over muffins.
  9. Bake 18–22 minutes until golden.
  10. Cool on wire rack before serving.

Notes

Fresh raspberries work best but frozen berries can also be used.