Brunch Sweets

Raspberry Streusel Muffins

June 29, 2020

These raspberry streusel muffins are soft and fluffy and loaded with the bright, tart flavor of fresh raspberries. Complete with […]

These raspberry streusel muffins are soft and fluffy and loaded with the bright, tart flavor of fresh raspberries. Complete with a buttery streusel topping and simple vanilla glaze. Made in one bowl in just thirty minutes, these streusel topped berry muffins are bound to be your new favorite!

Today’s post is going to be short and sweet because I’ve got a pie in the oven and I’m positively 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. Thanks to my lazy baker tendencies I am terrible at making pie crust. So bad in fact that I practically have to give myself a pep talk every time I bake one. 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 be first in line to carve out thirty minutes in the morning to bake these streusel topped berry muffins.

These raspberry streusel muffins are the answer to breakfast, snack, dessert and everything in between. These golden brown beautiess are super moist, packed full of fresh berry flavor, and who can resist that brown sugar streusel topping? Extra streusel for me please! I’d like to say the vanilla glaze is entirely optional but really it’s the perfect finishing touch that puts these muffins in a league of their own.


These easy as can be muffins come together with just a handful of simple ingredients and one bowl. Just thirty minutes and a muffin pan stand between you and these soft and fluffy raspberry muffins of your dreams. Complete with a buttery, crunchy, streusel topping, these muffins are going to be your new favorite thing.

Raspberries. Please believe me when I say that these muffins are one hundred percent worthy of those perfect little 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! If you must use frozen berries, do not defrost them first but be sure to coat them in a bit of flour to prevent the berries from sinking to the bottom of the muffin. This step goes for fresh berries too.

Flour. Nothing fancy needed here. Just regular all purpose will do. Be sure to use the spoon and level method for accurate measurement. 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.

Melted butter and vegetable oil. I tested this recipe with all butter, all oil and a combo of the two. Splitting the difference between the two created the most delightfully light and tender muffin that will keep you coming back for another bite.

Sugar. We’ll use a dash of sugar to sweeten both the muffins and the streusel topping. These muffins get a lot of their natural sweetness from the berries and I promise you it will be love at first bite!

Greek yogurt. I almost always incorporate yogurt into my muffins and loafs as it keeps the crumb soft and perfectly moist. In a pinch, sour cream will work too.

Buttermilk. Paired with the greek yogurt, the buttermilk gives these muffins the perfect tangy taste and the extra bit of acidity we need to create those perfectly domed muffin tops. For best results, use room temperature yogurt and buttermilk.


I love a good muffin mostly because they are easy to make, delicious to eat, and just ten minutes of prep provides you with a weeks worth of sweet, buttery, berry goodness. Okay, maybe more like a days worth in my house, but you get the idea. These raspberry streusel muffins are a cinch to make at a moment’s notice. This is a two part recipe that includes a berry studded muffin batter and a simple streusel topping that comes together with just four ingredients. Read on for all the best tips and tricks for the very best muffins.

Do not over mix. Muffin batter needs a light hand so less is more when it comes to mixing. 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 so go easy on your batter.

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 teaspoons of flour before adding them to the batter. This will prevent the berries from sinking to the bottom of your muffin. Keep in mind, if using frozen berries the extra moisture may cause them to bleed into your muffin batter. But don’t worry, they will still taste amazing!

Bake at a high temp to start. This tip is the ticket to those perfectly domed, bakery style muffin tops. I use this fool proof trick for every batch of muffins I make and it never fails. Bake the muffins in a preheated 400 degree oven for the first 7-8 minutes. The reduce the heat to 350 degrees for the remainder of the baking time. Tah-dah! Behold big, fluffy, perfectly 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 just a few crumbs remaining but no wet batter.

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. OMG – sooooo good!!



I honestly wouldn’t change a thing about these perfectly little raspberry streusel nuggets. I adore these buttery, berry filled muffins 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 fine choice too. Can’t get your hands on fresh fruit? No problem. Use frozen instead of fresh. Greek yogurt can easily be substituted for any full fat plain yogurt or sour cream. And I know I’m not the first one to forget to buy buttermilk at the store for the five hundredth time. Check this post for the greatest recipe hack ever…I’ll teach you how to make fresh buttermilk from just two ingredients in five minutes. And if you want to try these muffins sans gluten, swap the all purpose flour for any 1-to-1 gluten free baking flour. This recipe is very versatile so you do you and be sure to tell me all about it!


I’m not sure there is anything better than a warm raspberry streusel muffin fresh from the oven. I’ll wait right here while you think of something. {wink}. When I bake these for the fam there isn’t a single crumb left after 10 a.m. These muffins are best enjoyed the day of but will keep nicely if tightly covered for up to two days at room temperature or up to a week in the fridge. 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 before serving. Gotta love a freezer friendly muffin!

I’m off to check on that pie. Wish me luck!! Enjoy these muffins friends and happy baking!

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

Lemon Cake with Raspberry Glaze & Fresh Cherries

Glazed Coffee Cake Muffins

Brown Butter Berry Crisp

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Raspberry Streusel Muffins

  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Breads


These raspberry streusel muffins are soft and fluffy and loaded with the bright, tart flavor of fresh raspberries. Complete with a buttery streusel topping and simple vanilla glaze. Made in one bowl in just thirty minutes, these streusel topped berry muffins are bound to be your new favorite!



For Muffins

  • 2 cups all purpose flour, spooned and leveled, plus more for dusting over berries
  • 1 cup minus 1 TBSP granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs, room temperature
  • 1/2 cup full fat greek yogurt, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1/4 cup vegetable oil (I use canola)
  • 4 TBSP unsalted butter, melted and slightly cooled
  • 1 tsp vanilla
  • 1 3/4 cups fresh or frozen raspberries

For Streusel Topping

  • 1/2 cup all purpose flour
  • 1/4 cup granulated sugar
  • 2 TBSP light brown sugar
  • 1/4 tsp cinnamon (optional)
  • pinch of salt
  • 4 TBSP unsalted butter, cold and cubed

For Vanilla Glaze

  • 1 cup confectioner’s sugar
  • 1 TBSP greek yogurt
  • 45 TBSP whole milk
  • 1/2 tsp vanilla


For Muffins

  1. Preheat oven to 400 degrees.
  2. Line a 12 cup muffin pan with paper liners and set aside.
  3. In large bowl, whisk together eggs, yogurt, buttermilk, oil and vanilla. Whisk to combine well. Slowly add in the cooled, melted butter and stir to combine.
  4. To the bowl, add flour, sugar, baking powder and salt. Use a wooden spoon or spatula to gently stir the mixture together, leaving a few streaks of flour remaining. Do not over mix.
  5. In a small bowl toss the raspberries with 2 tsp of flour to coat.
  6. Add the raspberries to the batter and gently fold to incorporate in just two to three motions.
  7. Divide the batter equally amongst the muffin liners, filling almost to the top.

To make the streusel, combine all of the ingredients except the cubed butter in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles course crumbs.

  1. Top the muffins generously with the streusel, using all of the mixture.
  2. Bake the muffins on the center rack of the oven at 400 degrees for 7-8 minutes. The muffins should begin to rise. Lower the oven temperature to 350 degrees for the remainder of the baking time, about 10 minutes more. The muffins are done when a toothpick inserted in the center of the muffin comes out with just a few crumbs remaining. The batter should not be wet.
  3. Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.

To make the glaze, whisk together the confectioner’s sugar, yogurt, milk and vanilla in a small bowl until smooth and glossy. The glaze should be pourable but still thick.

  1. Drizzle over the tops of the muffins and allow a few minutes to set.


Fresh or frozen berries can be used.
Muffins may be frozen for up to 2 months tightly wrapped.


  • Reply
    Rebecca Schmitz
    September 26, 2020 at 5:47 am

    Oh my gosh!!!! The absolute best muffin I have ever made that I love. Delicious. I want to for go the thoughts of my husband strangling me for waking him up early, just to have him taste a delicious muffin that I created! I tried other recipes that were blah, or okay. Just two weeks ago I tried a Raspberry muffin recipe from a different site . It was okay. I ended up throwing 3 out. There’s only two if us at home now. I predict these will be gone in 3 days. Yes, they are that good. Thank you for sharing this little gem.

    • Reply
      Heather Mubarak
      September 26, 2020 at 8:27 pm

      This makes me so happy! I’m so glad you love these muffins as much as we do!!

  • Reply
    August 31, 2020 at 1:01 am

    So 7-8 mins at 400 degrees and then how many minutes at 350?


    • Reply
      Heather Mubarak
      August 31, 2020 at 5:14 pm

      Once you lower the temperature you’ll bake for about 10 minutes more. Watch your oven and check for doneness with a toothpick. Hope you enjoy!

  • Reply
    July 14, 2020 at 4:49 pm

    Hi, do u have any egg free recepies?

    • Reply
      Heather Mubarak
      July 16, 2020 at 4:53 am

      I do! I have a vegan chocolate chip cookie recipe that is crazy delicious! Hope you’ll give it a try!!

  • Reply
    June 30, 2020 at 8:52 pm

    I assume the oil goes in with the butter. I forgot to add it as it’s not in the instructions. I’m sure they will still taste delightful. Hoping so 🙂 Muffins are still in the oven.

    • Reply
      Heather Mubarak
      July 2, 2020 at 7:52 am

      Hi Melody! Yes, you are correct. I’ve fixed the typo in the recipe. Thanks for catching that!

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