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These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack. Your family will be begging for more, so don’t expect them to last long!
Muffins are one of my favorite snacks to keep around for my kids. Whether it’s monkey bread muffins, easy banana muffins, or blueberry muffins, they love coming home from school, heating up a plate, and devouring them!
Reasons You’ll Love This Recipe
- Flavor: These muffins have the perfect balance of tart and sweet with the best crunchy texture on top!
- Pantry Staples Ingredient List: The ingredients you need are likely already in your pantry. If you have fresh raspberries from your garden, this is the perfect recipe to make use of them!
- Crowd Pleaser: These raspberry muffins are loved by all, both young and old!
- Versatility: These muffins are great for breakfast, lunch, or dinner and are perfect for brunches or family gatherings. I’m pretty sure my family loves them as a midnight snack because they always seem to disappear overnight!
Raspberry Muffin Recipe
Back when I was first married, my neighbor made raspberry muffins with a streusel topping. She was nice enough to share them with us and I wanted to recreate that for my kids, so I tweaked the recipe a bit and cam up with something you are going to LOVE!
By adding buttermilk and almond extract, I turned it into something truly special. The results were amazing! You should totally bake these while your kids are at school, so when they come home and take that first bite, you’ll see the pure joy on their faces!
What Ingredients Do I Need to Make Raspberry Muffins?
You will most likely already have all of the ingredients needed for this recipe. However, if you don’t have buttermilk, don’t worry—simply follow my instructions to make buttermilk at home. Additionally, be sure to scroll to the bottom of the post for the exact measurements of the remaining ingredients.
- All-purpose flour: Gives the muffins a light, tender crumb and provides structure.
- Granulated Sugar: Adds sweetness to balance the tart raspberries.
- Baking Powder: Works as a leavening agent, which causes the muffins to rise.
- Salt: Enhances all of the flavors in the muffins.
- Vegetable Oil: Adds some fat which makes the muffins moist and tender.
- Egg: Works as a binder and gives the muffin structure.
- Buttermilk: Adds moisture and gives the muffins a sweet, tangy flavor that complements the raspberries and balances out the sweetness.
- Vanilla Extract: Gives a warm aromatic flavor and scent.
- Almond Extract: This takes the flavor profile to another level!
- Raspberries: The star of the show! They add moisture and texture. You can use fresh or frozen raspberries!
Streusel Topping
- Granulated Sugar: Adds sweetness and a caramelized crunch that makes this one of my all-time favorite muffin recipes!
- All Purpose Flour: Binds the butter and sugar and also helps keep the form during baking.
- Unsalted Butter: Adds rich flavor and helps bind the ingredients together.
- Salt: The perfect complement to the sweet sugar!
How Do I Make Raspberry Muffins with Streusel Topping
Preparing these muffins for the oven only takes 15 minutes! Combine the dry and wet ingredients, fold in the raspberries, and they’re ready to go in the oven!
- Prep: Start by preheating the oven to 375 degrees Fahrenheit. Then spray a muffin pan with pan spray or line it with muffin liners. Set aside.
- Combine: In a large bowl, start by whisking together the dry ingredients. Then, add all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.
- Streusel: Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.
- Fill Pan: Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.
- Distribute streusel: Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center. Let the muffins cool completely before serving.
Tips and Variations for Making Bakery Quality Muffins at Home
Follow these simple instructions to help your raspberry muffins turn out just the way they do at any bakery, or better! I also share some ideas for ways to switch things up!
- Pan Spray: If you are using a muffin pan without paper liners, it’s wise to use a pan spray with flour in it to prevent sticking. Otherwise, you can spray the pan with regular pan spray, then dust each well generously with flour, tapping out the excess for an even coating.
- Frozen or Fresh berries? You can use frozen raspberries instead of fresh. Don’t thaw them. Toss the frozen raspberries in ¼ cup of the dry ingredients reserved from the bowl before you mix in the wet ingredients. Fold in the frozen raspberries and the ¼ cup of dry ingredients into the batter just until evenly incorporated in the muffin batter.
- Mini Muffin Tin: You can make these muffins as mini muffins! Use mini muffin liners, or spray a mini muffin pan well with pan spray as directed in the tip above. Fill ⅔ of the way full with batter, and then sprinkle a teaspoon of streusel on top. Bake for 10-13 minutes or until a toothpick comes out clean.
- Variations: Feeling creative? Try adding in some white chocolate chips, blackberries, or lemon zest.
How to Properly Store Raspberry Muffins
If you are lucky enough to have leftover muffins, then follow the steps below. Additionally, I recommend freezing a second batch to have muffins on hand when you need a quick, delicious snack!
- At Room Temperature: They can be stored in a container on the counter for up to 5 days.
- In the Refrigerator: Leftover raspberry muffins can be stored in an airtight container in the refrigerator for up to 8 days.
- In the Freezer: You can freeze baked muffins for up to 6 months. Thaw at room temperature by leaving the muffins in an airtight container on the counter for a few hours.
More Mouth-Watering Muffin Recipes
Why are muffins so appealing? They’re perfect for a quick breakfast on the go, a warm after-school snack, or even a dessert or late-night treat. Here are some of my favorites that your kids will love too!
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Preheat the oven to 375 degrees Fahrenheit. Spray a muffin pan with pan spray, or line it with muffin liners. Set aside.
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In a large bowl, whisk together the dry ingredients. Add in all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.
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Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.
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Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.
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Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center.
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Let the muffins cool completely before serving.
Calories: 224kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 121mgPotassium: 111mgFiber: 1gSugar: 18gVitamin A: 103IUVitamin C: 3mgCalcium: 45mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
