Raspberry Streusel Muffins are tender, moist muffins topped with a crisp streusel crumb. Packed with fresh raspberries, these berry muffins taste like a breakfast cake and make a delightful morning treat.
If you enjoy berry muffins, try a simple fresh version like Strawberry Muffins or for something richer, a raspberry cream cheese coffee cake makes a lovely alternative.
Raspberry Streusel Breakfast Muffin Recipe
I love testing new muffin recipes and keeping the best ones in regular rotation. A streusel-topped blueberry muffin once won my husband over, and inspired this raspberry variation. Swapping blueberries for fresh market raspberries adds a bright, juicy flavor that pairs perfectly with a buttery streusel.
Sweet Homemade Fresh Fruit Muffins
I baked a batch of 12 Raspberry Streusel Muffins to photograph and save for breakfast, but a few were already gone by the time the camera was set up. These muffins are addictive warm from the oven, but they’re also great chilled for an easy grab-and-go breakfast. The combination of tender muffin crumb, juicy raspberries, and crunchy streusel is irresistible any time of day.
Raspberry Streusel Muffins
- 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
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Raspberry Streusel Muffins are tender, moist muffins topped with a buttery streusel crumb. Made with fresh raspberries, they feel like a breakfast cake and are perfect for mornings, brunch, or a sweet snack.
Ingredients
For raspberry muffins:
- 1 cup 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
Instructions
- Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners and set aside.
- Make the streusel: in a small bowl, combine 1/2 cup flour and 1/3 cup sugar. Add the melted butter and use a fork to mix until crumbly; set aside.
- In a large bowl, whisk together 1 cup flour, baking powder, and salt.
- In a medium bowl, beat the egg with the granulated sugar until combined. Stir in yogurt, vegetable oil, and vanilla.
- Fold the wet ingredients into the dry ingredients and mix gently by hand until just combined.
- Spoon batter into the prepared muffin cups, about 2 tablespoons per cup (adjust as needed to fill 12 cups evenly).
- Top each portion of batter with fresh raspberries, then sprinkle the streusel over the raspberries.
- Place the muffins in the oven, reduce the heat to 375°F (190°C), and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
