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Raspberry Streusel Muffins

Soft bakery-style muffins bursting with juicy raspberries and topped with a buttery streusel crumb topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
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
  • 0.5 cup unsalted butter melted
  • 2 eggs
  • 0.75 cup milk
  • 1 tsp vanilla extract
  • 1.5 cups fresh raspberries
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar
  • 0.25 cup unsalted butter cold cubed
  • 0.25 tsp cinnamon

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups

Method
 

  1. Preheat oven to 375°F and line a muffin tin with paper liners.
  2. Mix flour, brown sugar, cinnamon, and butter to create the streusel topping.
  3. Whisk flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl mix melted butter, eggs, milk, and vanilla.
  5. Combine wet and dry ingredients until just mixed.
  6. Fold raspberries gently into the batter.
  7. Divide batter into muffin cups and sprinkle streusel on top.
  8. Bake for 18–22 minutes until golden and cooked through.

Notes

Frozen raspberries can be used without thawing.