Name: Raspberry Streusel Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar; ½ cup light brown sugar, packed (for streusel); 2 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, melted (for muffins); ¼ cup unsalted butter, cold and cubed (for streusel); 2 large eggs; 1 cup plain Greek yogurt (or sour cream); ¼ cup milk; 1 ½ teaspoon pure vanilla extract; 1 ½ cups fresh or frozen raspberries; ½ cup all-purpose flour (for streusel); ½ teaspoon ground cinnamon (for streusel)

If you love muffins that are soft, bursting with juicy fruit, and have a deliciously crumbly top, these Raspberry Streusel Muffins are absolutely dreamy! Each bite offers a perfect balance of sweet-tart raspberries and rich, buttery streusel-a true bakery-style treat you can whip up at home.

This recipe is a must-try for busy mornings, weekend brunches, or anytime you crave a special homemade snack. The best part? They're so simple to make, but look and taste like an expert-level bake.

These muffins are inspired by my favorite childhood bakery and have quickly become a family favorite. Whether you serve them warm from the oven or pack them for an on-the-go treat, you'll keep coming back to this recipe again and again.

Freshly baked Raspberry Streusel Muffins with golden crumbly topping

Why You'll Love This Recipe

Bakery-style flavor and texture in every bite
Easy, fuss-free recipe perfect for bakers of any level
Juicy raspberries add a burst of fresh, fruity flavor
Irresistible streusel topping for extra crunch
Perfect for breakfast, brunch, or a sweet snack

Key Ingredients for Raspberry Streusel Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Raspberries

Raspberries are the star of this recipe, giving the muffins their signature tartness and bursts of color. Fresh raspberries work beautifully, but frozen can be used too-just add them straight from the freezer to avoid streaking the batter. You can also swap in blackberries or blueberries if you prefer.

All-Purpose Flour

The flour provides the structure for both the muffin and the streusel topping. Make sure to spoon and level the flour for accurate measurements. For a lighter texture, you can substitute half with cake flour, or for a wholesome twist, try white whole wheat flour.

Greek Yogurt

Greek yogurt adds moisture and a subtle tang, keeping the muffins tender without making them heavy. Full-fat or low-fat yogurt works, or you can substitute sour cream for similar results.

Brown Sugar

Brown sugar gives these muffins a deep, caramel-like sweetness and helps create a perfectly tender crumb. Light or dark brown sugar both work in the streusel or batter; you can use granulated sugar in a pinch, but the flavor will be less rich.

Butter

Butter is used in both the muffin base and the streusel topping for buttery flavor and richness. For the streusel, make sure your butter is cold and cut into cubes. You can use margarine, but the flavor won't be quite as decadent.

Raspberry Streusel Muffins cooking process

Instructions for Raspberry Streusel Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Make the Streusel Topping

Start by combining ½ cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon in a small bowl. Add the cold, cubed butter and use a fork or your fingers to mix until the streusel forms pea-sized clumps. Keep it in the fridge while you prep the muffins for the best crumbly texture.

Prepare the Muffin Batter

In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs with melted butter, Greek yogurt, milk, and vanilla extract until smooth. Pour the wet ingredients into the dry and gently stir until just combined-don't overmix, or your muffins can turn dense.

Fold in the Raspberries

Gently fold in the raspberries using a spatula, being careful not to break them up too much. If using frozen raspberries, add them straight from the freezer. Overmixing can make the batter streaky, so just a few gentle turns will do the trick.

Fill the Muffin Tins

Line a 12-cup muffin tin with liners and evenly divide the batter between them. Each cup should be about ¾ full. Sprinkle a generous amount of the cold streusel topping over each muffin, pressing it lightly into the batter so it sticks as the muffins bake.

Bake to Perfection

Bake in a preheated oven at 375°F (190°C) for 20 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for your favorite gluten-free baking blend (ensure it contains xanthan gum for best structure). The results are just as moist and flavorful, perfect for gluten-sensitive eaters.

Try Different Berries

You can substitute raspberries with blueberries, blackberries, or chopped strawberries. Or, use a mix for a triple-berry twist that adds even more color and flavor.

Lemon Zest Boost

Add 1 tablespoon of fresh lemon zest to the batter for a bright citrus note that pairs beautifully with raspberries. It takes the flavor to a whole new level!

Dairy-Free Muffins

Use dairy-free yogurt and melted coconut oil or plant-based butter to make these muffins completely dairy-free. The texture will be a bit lighter, but still delicious.

Add a Nutty Crunch

Mix ¼ cup chopped pecans or sliced almonds into the streusel topping for extra crunch and a nutty aroma.

Serving Suggestions

Raspberry Streusel Muffins are perfect on their own with a cup of coffee or tea. For a special breakfast, serve them alongside a simple fruit salad or a dollop of Greek yogurt. Sprinkle a little powdered sugar on top just before serving for a bakery-style finish.

Storage and Reheating

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, pop a muffin in the microwave for about 15 seconds, or warm in a 300°F (150°C) oven for 5 minutes. These muffins freeze beautifully-wrap individually and freeze for up to 2 months. Thaw overnight or gently reheat as desired.

Frequently Asked Questions About Raspberry Streusel Muffins (FAQ)

Q: Can I use frozen raspberries?

A: Yes! Use frozen raspberries straight from the freezer-no need to thaw. This helps prevent the muffins from turning purple.

Q: How do I prevent the muffins from becoming soggy?

A: Be sure to measure your ingredients accurately and avoid overmixing the batter. Letting the muffins cool on a rack also helps keep them from getting too moist.

Q: Can I make these muffins ahead of time?

A: Absolutely! You can bake them a day in advance and store them covered. The streusel will stay crisp for a day or two.

Q: What can I use instead of Greek yogurt?

A: Sour cream or regular yogurt work just as well and will keep the muffins moist and tender.

These Raspberry Streusel Muffins are the perfect blend of fruity, sweet, and buttery goodness. Whether you're baking for family, friends, or just yourself, you'll fall in love with how easy and delicious they are. Give this recipe a try, and don't forget to leave a comment or rating to let me know how your muffins turned out!