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Freshly baked Raspberry Streusel Muffins on a plate

Raspberry Streusel Muffins

Raspberry Streusel Muffins are a delightful treat that perfectly balances sweet raspberries with a rich, buttery streusel topping, making them an irresistible option for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup fresh raspberries Use fresh for best flavor
  • 1.5 cups all-purpose flour Can substitute with whole wheat flour
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, melted Can use salted butter, reduce added salt
  • 2 units eggs
  • 1/2 cup milk Dairy-free alternatives can be used
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Streusel Topping
  • 1/2 cup brown sugar
  • 1/2 cup oats
  • 1/2 teaspoon cinnamon
  • pinch flour For topping consistency

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
  4. Combine the wet and dry ingredients, folding in the raspberries gently to avoid breaking them apart too much.
Streusel Topping
  1. In a separate bowl, mix together brown sugar, oats, cinnamon, and a pinch of flour until well-combined.
Baking
  1. Fill the muffin cups with batter, about 2/3 full, and sprinkle the streusel topping generously over each muffin.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool slightly before serving warm.

Notes

Serve warm with a pat of butter, alongside fresh fruit or yogurt, or drizzled with honey or maple syrup for extra sweetness. Store muffins in an airtight container for up to 3 days, or freeze for up to 3 months.
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