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My bakery-styleย Raspberry Muffinsย come with a crunchy, buttery brown sugar streusel that adds flavor and texture in all the right ways. Youโll love the soft, fruity muffins and the crunchy topping, especially when raspberries are in season and ripe for picking.
Megganโs notes
In the pastry program at culinary school, we learned how to create a โmaster muffinโ recipe and substitute various filling ingredients, making adjustments as needed for wet or dry mix-ins. With that formula in mind, I developed these Raspberry Muffins based on my wildly popularย Blueberry Muffins. With over 1,500 5-star reviews, my Blueberry Muffin recipe is one of the most popular on the internet, and maybe even the most popular recipe on Culinary Hill.
The secret to these muffins is the streusel topping. It adds a buttery, cinnamon flavor and a delicious sugary crunch. It will likely remind you of a fantastic bakery muffin, but you made it in your own kitchen.
When it comes to raspberries, both fresh and frozen raspberries are approved. If using frozen raspberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible.
They freeze well, so feel free to make them in advance of your next brunch or anytime your raspberry harvest is ready for picking!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Raspberries:ย Wash, drain, and pick over your berries before using. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use frozen raspberries.
Step-by-step instructions
- Preheat oven to 400 degrees. Prepare aย muffin panย with cupcake liners. In a large bowl,ย siftย together 2 cups flour, 1 cup sugar, baking powder, and ยฝ teaspoon salt. Set aside.
- In aย medium bowl,ย whiskย eggs until smooth. Add the ยฝ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined (dough will be lumpy). Fold in raspberries.
- To prepare the streusel topping, in a medium bowl, combine ยผ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and โ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
- Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.
- Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes.
- Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Recipe tips and variations
- Yield:ย My muffin recipe creates 12 regular-sized muffins.
- Storage:ย Store leftovers covered at room temperature for up to 4 days.
- Freezer:ย Transfer Raspberries Muffins to an airtight container or freezer bag and freeze for up to 3 months. When youโre ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.
- Ease up on the stirring:ย Donโt overmix; doing so results in less tender muffins. Your batter should be a little lumpy as you add it to the muffin pan.
- Glaze:ย For an alternative icing idea, make a simpleย Powdered Sugar Glazeย for your muffins. In a medium bowl, add 2 cups powdered sugar and 1 teaspoon vanilla extract. Add water or milk (whole milk or regular milk, and start with 3 tablespoons) until you reach your desired consistency to drizzle. Almond milk works too.
- Chocolate Chip Muffins:ย Learn the secret to homemadeย Chocolate Chip Muffinsย that beat anything you can buy. These muffins are soft, tender, and not too sweet โ just a perfect ratio of muffin-to-chocolate.
- Coffee Cake Muffins:ย These easyย Coffee Cake Muffinsย are perfect for brunch, breakfast, or as a food gift. No need to fight over the biggest slice; all of these walnut-studded cinnamon muffins are equally sized and over-the-top delicious.
- Morning Glory Muffins:ย This moist muffin recipe is packed with carrots, apples, pineapple, raisins, coconut, and walnuts.
- Pumpkin Muffins:ย Learn how to makeย Pumpkin Muffinsย from scratch, then discover how to turn this easy breakfast recipe into dessert!
- Strawberry Rhubarb Muffins:ย Celebrate spring with Strawberry Rhubarb Muffins crowned with a crumbly brown sugar-cinnamon streusel.
More berry recipes
Side Dish Recipes
Raspberry Pretzel Salad
Fruit Dessert Recipes
Blackberry Crisp
Fruit Dessert Recipes
Strawberry Cobbler
Breakfast Recipes
Raspberry Smoothie
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Raspberry Muffins
Ingredientsย
For the raspberry muffins:
- 2 cups all-purpose flour
- 1 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups (1 pint) raspberries washed, drained, and picked-over, or frozen (see note 1)
For the streusel topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar packed
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter cold
Instructionsย
- Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ยฝ teaspoon salt. Set aside.
- In a medium bowl, whisk eggs until smooth. Add the ยฝ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in raspberries.
- To prepare the streusel topping, in a medium bowl combine ยผ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and โ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
- Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Notes
- Raspberries: Wash, drain, and pick over your berries before using. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use frozen raspberries.
- Yield: My muffin recipe creates 12 regular-sized muffins.
- Storage: Store leftovers covered at room temperature for up to 4 days.