Raspberry Streusel Muffins

Today’s post is going to be short and sweet because I’ve got a pie in the oven and I’m determined not to mess this one up. As evidenced by the lack of actual pie recipes on my blog, I’m guessing you can gather that pie is not really my thing. I am terrible at making pie crust. I simply don’t have the patience for it. But you know what I am good at? Muffins. Soft, buttery, golden brown raspberry streusel muffins to be exact. There may not be enough hours in the day to fret over perfectly flakey pie crust but I’ll happily drop everything to bake a batch of these scrumptious berry muffins.

What makes these raspberry muffins so good?

These raspberry streusel muffins are the answer to breakfast, dessert and everything in between. Here’s a few reasons why you’ll love these muffins:

Taste. These muffins are bursting with fresh, plump raspberries and a hint of lemon that makes them simply irresistible. Drizzle with vanilla glaze for the perfect finishing touch that puts these muffins in a league of their own.

Texture. Deliciously light and fluffy with a perfectly crunchy streusel topping.

Easy to make. Whip up a batch of these muffins in under an hour with just a few simple ingredients and no fancy equipment.

Ingredients

These berry filled breakfast treats come together in one bowl with just a handful of simple ingredients. Feel free to substitute with blueberries, blackberries, or even peaches! Here’s what you’ll need:

Raspberries. Please believe me when I say that these muffins are one hundred percent worthy of those plump, ruby red raspberries you picked up on your last trip to the farmer’s market. The burst of bright berry flavor in every bite is just heaven! Frozen berries work great too which means you can enjoy these muffins year around.

Flour. For a light, airy texture we are using both all-purpose flour and cake flour in this recipe. For best results, measure the flour with a digital kitchen scale. Too much flour can lead to dry muffins and nobody likes a dry muffin.

Eggs. Just two eggs are needed for this recipe to add rise and texture. Your eggs should be at room temperature for best results.

Butter. Once melted, let the butter cool for about 10 minutes before mixing the batter.

Sugar. Along with the natural sweetness from the raspberries, a little bit of granulated sugar sweetens both the muffins and the streusel topping.

Greek yogurt. I almost always incorporate yogurt into my muffins and loaf cakes. It helps create a super soft crumb that stays perfectly moist. If you don’t have Greek yogurt on hand, try sour cream!

Lemon. The zest of a lemon adds a delicious hint of citrus flavor!

How to make raspberry muffins

All you need is a bowl and a whisk to bake these super easy (and super delicious!) muffins. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Add the sugar and lemon zest to a bowl. Use your fingers to massage the zest into the sugar for about 15 to 20 seconds.

Step 2: In a large bowl, combine the sugar with the lemon zest with the melted butter, eggs, Greek yogurt and vanilla.

Step 3: Whisk the wet ingredients until smooth.

Step 4: Add the dry ingredients to the sugar and butter mixture.

Step 5: Use a spatula to combine the dry ingredients, being careful not to over mix the batter. Stop mixing when a few streaks of flour remain.

Step 6: Dust the berries with 2 tablespoons of flour. Fold the raspberries into the batter. Do not over mix.

Step 7: Cover the bowl with a dishtowel and let the batter rest at room temperature for 30 minutes. While the batter is resting, combine the flour, sugar and cold butter to make the streusel. Place the streusel, uncovered, in the refrigerator. Preheat the oven to 375°F. Line a muffin tin with liners.

Step 8: Use a large cookie scoop or measuring cup to divide the batter between the prepared muffin tins. For best results, fill every other muffin tin, leaving space around each muffin. This helps the muffin tops to rise higher while baking.

Step 9: Top the muffin batter with the cold streusel, working quickly so that the butter does not soften. Cover the tops of each muffin generously, using your hands to very gently press it into the batter.

Step 10: Bake the muffins for 18 to 19 minutes or until the tops are slightly golden brown. A toothpick inserted into the center of the muffin should come out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry. Remove the muffins from the oven and allow to cool in the pan for no more than 10 minutes. Carefully lift the muffins from the pan and transfer to a wire rack to continue cooling. Drizzle with glaze before serving.

Tips for the best muffins

Picture perfect muffins are easier to achieve than you might think! Follow these pro-tips and tricks for the very best muffins.

Do not over mix. Less is more when it comes to mixing muffin batter. For best results, mix the wet and dry ingredients together with a wooden spoon or spatula until just barely combined. A few streaks of flour remaining is perfect. Over mixing your batter can lead to tough, dense muffins.

Coat the raspberries in flour. This might be the oldest trick in the book, but it works like a charm every time. Whether you are using fresh or frozen raspberries, be sure to coat them in just a couple of tablespoons of flour before folding them to the batter. This will prevent the berries from sinking to the bottom of your muffin.

Rest the batter. If time allows, I highly recommend allowing the batter to rest at room temperature for 30 minutes before baking. It will make a huge difference in how high the muffins rise.

Fill every other muffin liner. This is my favorite tip for perfectly domed muffin tops! Giving the muffins a little space in the tin allows for better air flow which in turn helps the muffin tops rise up higher.

Bake at a high temp. This tip is the ticket to those perfectly domed, bakery style muffin tops. Bake the muffins in a preheated 375°F oven to get those big, fluffy, rounded muffin tops.

Do not over bake. For a soft and fluffy muffin be sure to keep an eye on your oven. Over baking can lead to dry, crumbly muffins so check the muffins with a toothpick when the tops are ever so slightly golden brown. The toothpick should come out with a few crumbs remaining.

Add extra streusel. I’m always here for extra streusel and these muffins are no exception. More is always better I always say. When you first top the muffins with the sugar streusel you might be thinking it’s not enough. You’re right! Add a bit more to each muffin top so that they are completely covered. They will bake up just right and that extra crumble gives you plenty of nooks and crannies for the glaze to settle in to.

Let’s talk swaps

I honestly wouldn’t change a thing about these buttery, berry filled muffins. I adore them just the way they are. But, I also love that this recipe is super adaptable. You can swap fresh raspberries for strawberries, blackberries or blueberries. Peaches would be a smart choice too. Can’t get your hands on fresh fruit? No problem. Use frozen berries straight from the freezer. Greek yogurt can easily be substituted for any full fat plain yogurt or sour cream. And if you want to make a gluten-free version, simply swap the all-purpose flour for any 1-to-1 gluten free baking flour. This recipe is very versatile so you do your thing and be sure to tell me all about it!

How to store muffins

I bake these raspberry streusel muffins for breakfast A LOT and there isn’t a single crumb left in the kitchen after 10 a.m. Muffins are best enjoyed the day of but will keep nicely if tightly covered for up to two days at room temperature. I’m all about a quick breakfast on the go so I like to store a few unglazed extras in the freezer for busy mornings. Simply defrost on the kitchen counter and warm them up in the microwave before serving with a smear of butter.

I’m off to check on that pie. Wish me luck!

Happy baking!!

If you love these Raspberry Streusel Muffins, you will also love:

• The Best Blueberry Streusel Muffins
• Strawberry Lemon Loaf Cake
• Vanilla Bean Sandwich Cookies with Strawberry Buttercream
• Lemon Blueberry Pound Cake
• Lemon Blueberry Cookies