Raspberry Streusel Muffins (2024)

BreakfastDessertsMuffins

written by Vera Z.June 26, 2014

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Jump to Recipe·Print Recipe·5 from 20 reviews

Raspberry Streusel Muffins are delicious, super moist and flavorful muffins with a streusel crumb topping. These berry muffins are the BEST breakfast recipe ever – it will feel like you’re eating cake! Also, they’re made with fresh raspberries!

Raspberry Streusel Breakfast Muffin Recipe

I really like to try new recipes, and the really good ones quickly become my kitchen default. Such was the case with Blueberry Muffins With Streusel Crumb Topping which, for one reason or another, simply blew my husband away. Maybe it was because he can have them for breakfast without any problems and not ask for something sweet after that. But whatever the reason, for a few days in a row, he is obsessed with looking for “those muffins with crumbs” from me. Why not? But with one little change! Instead of blueberries, this time, my muffins will be filled with beautiful raspberries, fresh from the market!

Sweet Homemade Fresh Fruit Muffins

And so, without many problems, 12 beautiful Raspberry Streusel Muffins rolled into crumbs were waiting to be photographed and safely put away into the fridge for tomorrow’s breakfast. But as soon as I made one photo, there were only 11 muffins on the table and my husband’s mouth was red from the fresh raspberries. In the end, there were only five Raspberry Streusel Muffinsleft waiting for the dawn. And for all of you that love muffins for breakfast, another revelation: try them at night, they are even better!

Raspberry Streusel Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews

Author: Vera Zecevic
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Oven
Cuisine: American

Print Recipe

Description

Ingredients

For raspberry muffins:

1 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup granulated sugar
1/2 cup yogurt
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh raspberries

For Streusel topping:

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/2 stick butter-melted

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Instructions

Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla extract .
Fold wet ingredients into dry ingredients and mix everything together by hand.
Spoon batter into prepared muffin tin (2 tablespoon in each cup).
Cover the batter with the raspberries and then cover the raspberries with streusel topping.
Place them in the oven and reduce the heat to 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.

raspberrystreusel

Vera Z.

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92 comments

dinaJuly 1, 2014 - 3:37 am

i’d love one of these for breakfast!

Erin @ The Speckled PalateJuly 7, 2014 - 2:43 pm

What beautiful muffins! I don’t think you can beat any baked good that calls for fresh berries from the market, and these sound incredibly delicious and perfect for a summertime breakfast! Thanks for sharing!

RebeccaJuly 18, 2014 - 2:56 am

I made these tonight. It seemed so easy; I didn’t think they could possibly turn out as well as yours looked. But… they were SO delicious. Thank you so much for the recipe!

Vera ZecevicJuly 18, 2014 - 4:11 pm

Thanks Rebecca 🙂

JulsJuly 21, 2019 - 12:20 am

Loved them! Will be made again soon.
Thanks so much for your recipe.

MaeJuly 28, 2014 - 2:03 pm

Could I substitute cranberries without changing any of the other ingredients? I’m thinking of making these for my office Christmas party this year.

Vera ZecevicJuly 28, 2014 - 2:28 pm

Hi Mae, I think that cranberries will work well too.

MaeJuly 28, 2014 - 5:17 pm

Thanks! I’ll report back once I’ve tried.

Vera ZecevicJuly 28, 2014 - 9:00 pm

I’m looking forward to hear how it work 😉

CindyAugust 5, 2014 - 1:33 am

What flavor of yogurt do you use?

Vera ZecevicAugust 5, 2014 - 8:08 pm

Hi Cindy,
I use plain yogurt

Mary FinnAugust 8, 2014 - 10:37 pm

Can you use Greek yogurt with this receptive instead of plain? I plan to make these early in the morning but only have Greek yog in the fridge…. Thank you. Mary

Vera ZecevicAugust 10, 2014 - 11:56 am

Hi Mary, I think it will work too.

StephanieSeptember 20, 2014 - 1:38 am

In the streussel ingredients you state 1/3 granulated sugar, is this 1/3 cup or 1/3 of the sugar from the muffin ingredient list? Thanks!

Vera ZecevicSeptember 20, 2014 - 3:32 pm

Hi Stephanie, it’s 1/3 cup sugar, thanks for noticed that 🙂
Happy baking 🙂

JenniNovember 3, 2014 - 8:21 am

Just made these tonight with some vanilla Greek yogurt and they turned out great! Thanks for the recipe it’s a keeper

DanielleJanuary 4, 2015 - 11:56 am

These look delicious! I need to make four dozen muffins and I’m thinking these would be wonderful. Can you tell me the yield? I was surprised they might make more than six with only a cup of flour but then I read you used only a couple of tablespoons per cup so I’m guessing a dozen? Yes, yes indeed this recipe looks good. 🙂

Vera ZecevicJanuary 4, 2015 - 5:33 pm

Hi Danielle,yes it makes about a dozen.

Julia PetersJune 16, 2023 - 8:46 pm

Can I use frozen raspberries?

35 Breakfast Muffin Recipes - Yellow Bliss RoadFebruary 7, 2015 - 12:00 pm

[…] Raspberry Stresuel Muffins […]

EmilyFebruary 8, 2015 - 2:15 am

Awesome recipe! Turned out beautifully! Perfect, simple little gem to break in the new kitchen aid 😉

LindaMarch 20, 2015 - 9:49 pm

Do you think Splenda or equal could be substituted for sugar?

Vera ZecevicMarch 21, 2015 - 1:53 pm

Hi Linda, sorry but I don’t have experiance with it so I can’t help you.

Refreshing Raspberry Lemon Strudel Muffins | whatsscookinggoodlookinJune 5, 2015 - 7:55 pm

[…] is larger because my family eats it too! My mom loves raspberries so today I’ve followed this recipefor raspberry strudel […]

Kim tinnenJune 9, 2015 - 10:47 pm

These are really good and moist muffins. I only had peach yogurt and and they taste fantastic!

MarciaJuly 12, 2015 - 7:45 am

These are especially good and uses ingredients on hand. I used raspberries from my garden and the muffins tasted fresh and the flavor of the raspberry really came through. Not too sweet either. I used raspberry yogurt which is all I had on hand. I’ll certainly make these again and will try other fruit fillings.

Sharyn CourtneyJuly 24, 2015 - 5:10 am

Hi, what is a stick of butter .? In your topping ingredients ,thanks

Vera ZecevicJuly 24, 2015 - 3:26 pm

Hi Sharyn, you need 1/2 stick of butter, it’s 1/4 cup of butter or 55 grams.

Sharyn CourtneyJuly 28, 2015 - 8:33 am

Hi ,made these this morning ,just tried one ,tho, it was good , next time I need more raspberries or think I will try them as combined raspberry and blueberry mix , thanks

AmandaAugust 23, 2015 - 1:43 pm

Isn’t it recipe standard to list the yield with prep and baking time? I had to assume this made 6 which a blueberry recipe I just made listed that also called for a cup of flour. The streusel all fell off the top because they were so full. PLEASE update your recipe!

ChristieAugust 3, 2018 - 10:46 pm

I know it’s been 3 years but, in case anyone else is reading these revies and questi4:

If you follow the directions using a standard tin, it should have worked fine. Directions read two tblspns of batter per cup.

bobbieAugust 23, 2015 - 7:56 pm

The streusel didn’t turn out at all, it looks like a pancake on top of the muffins. Too much butter.

CharlotteMarch 10, 2019 - 10:03 pm

I thought so too! So I added a little more flour and sugar to the streusel before using. Worked out OK.

Raspberry Streusel Muffins | Healthy Kitchen, Happy BabyNovember 24, 2015 - 10:39 pm

[…] recipe itself comes from Oh My God Chocolate Desserts. While the recipes on this site look promising, the ads are a little over the top and I probably […]

LuciDecember 21, 2015 - 11:30 pm

I’ll try them right away! And I’ll take them to work tomorrow!

VDecember 24, 2015 - 7:30 am

Did you use plain yogurt or vanilla yogurt?

Vera ZecevicDecember 24, 2015 - 5:19 pm

I use plain yogurt.

KathiMarch 21, 2016 - 6:00 pm

If you don’t have yogurt can you sub sour cream?

Vera ZecevicMarch 22, 2016 - 12:30 pm

Yes you could Kathi.

CKMay 22, 2016 - 7:15 am

I have tried a few different muffin recipes in the past few months and they have all turned out success. This is my first time to try out this raspberry muffin recipe, . First, I put in exactly two tbsp of batter to each muffin tin; I could only fill six. Second, I tested the muffins with a toothpick after twenty mins baking time, the muffins were still wet … I had to bake ten mins more before the toothpick came out clean. I was trying to figure what might has gone wrong… Then I found that the Pinterest ingredient page says 1 1/2 cup flour, vs 1 cup flour on the recipe! Is that’s the reason my batter did not cook right? Is 1 1/2 cup the correct portion? Thanks!

Vera ZecevicMay 23, 2016 - 8:53 pm

Hi CK,! cup is correct, Pinterest probably count together 1 cup flour for the batter and 1/2 cup flour for streusel topping. I’m sorry you didn’t have luck with this recipe.

LoriMay 23, 2016 - 4:15 pm

I’m going to use strawberries, as I have some that are a bit beyond their prime.

Vera ZecevicMay 23, 2016 - 8:24 pm

Hi Lori, I think it will taste great, too.