Go Back

Raspberry Streusel Muffins

Soft bakery-style muffins filled with juicy raspberries and topped with buttery cinnamon streusel crumble.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
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
  • 1 tsp vanilla extract
  • 2 eggs large
  • 0.5 cup unsalted butter melted
  • 0.75 cup milk
  • 1.5 cups raspberries
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar
  • 0.25 tsp cinnamon
  • 0.25 cup unsalted butter cold and cubed

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Mix flour, brown sugar, cinnamon, and butter until crumbly to make the streusel.
  3. Whisk together flour, sugar, baking powder, baking soda, and salt.
  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. Divide batter into muffin cups and top with streusel.
  8. Bake for 18–22 minutes until golden and cooked through.
  9. Cool on wire rack before serving.

Notes

Toss raspberries lightly in flour before adding to batter to prevent sinking.