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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.