Delish Raspberry Streusel Muffins

These raspberry streusel muffins are my love letter to Saturday mornings: tender, bakery-style tops that shatter a little when you bite them, juicy pockets of tangy raspberries, a cinnamon-butter crumb that gets all toasty and craggly in the oven. They’re the kind of muffin that makes you feel very pulled together even if you’re still in pajamas and your kitchen looks like a flour bomb went off. If you’ve been burned by dry muffins before, these are the cure—moist from buttermilk and just sweet enough to make the raspberries pop.

My family is wildly obsessed. My husband will “check if they’re done” by opening the oven twice (why) and then eat one too hot to handle, hopping from foot to foot because he refuses to wait. The kids call the streusel “cookie crumbs” and will absolutely try to mine the tops off if I turn my back. This recipe became a house staple after a rainy camping trip when I baked a batch in a rental cabin oven that leaned left; half the muffins baked sideways like little volcanoes and they were still perfect. That’s the energy here: forgiving, cozy, and worth turning on the oven for.

How to Make It

Preheat the oven to 375°F and line a 12-cup muffin tin (or grease it if you’re living dangerously). We’re going full bakery-top, so we’re filling these pretty full.

Streusel first so it can chill: toss 3/4 cup flour, 1/3 cup packed brown sugar, 3 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and a pinch of salt in a bowl. Cut in 5 tablespoons cold butter until clumpy—like wet sand that forms little pebbles. Pop it in the freezer while you make the batter so it holds its shape.

Batter time: whisk 2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. In another bowl (or a big measuring cup), whisk 2 large eggs, 1 cup buttermilk, 1/2 cup melted and slightly cooled unsalted butter, and 2 teaspoons vanilla. If you’ve got a lemon hanging around, zest it right in—raspberry + lemon = magic.

Pour wet into dry and stir just until it looks mostly combined—some floury streaks are fine. Toss 1 1/2 cups raspberries with 1 tablespoon flour (if using frozen, don’t thaw), then fold them in gently so you don’t paint the whole batter pink. A streak or two is cute; magenta cement is not.

Scoop the batter to fill cups almost to the top (like 7/8 full). Crumble a fat blanket of streusel over each one and tap lightly so it sticks. Sprinkle with coarse sugar if you’re fancy or just want extra crunch.

Bake 19–22 minutes until the tops are golden and a tester comes out with just a few moist crumbs. Let them hang in the pan for 5 minutes (they’re fragile when hot), then move to a rack. Try not to inhale one immediately. Or do. I’m not your mom.

✔Ingredient Notes

– All-purpose flour: The backbone. We split it between batter and crumb. Lightly spoon into the cup and level so you don’t accidentally brick your muffins.
– Raspberries: Fresh or frozen both shine. Frozen go in straight from the bag—no thawing—or they’ll bleed like tie-dye.
– Buttermilk: Keeps the crumb tender and plush. No buttermilk? Use 1 cup milk with 1 tablespoon lemon juice or vinegar; let it sit 5 minutes.
– Unsalted butter: Melted in the batter for richness; cold in the streusel for chunky crumbs. Two moods, same hero.
– Sugar: Granulated in the batter for clean sweetness; brown sugar in the crumb for caramel vibes. You can reduce the batter sugar to 2/3 cup if you like it less sweet.
– Baking powder + soda: The lift team. Soda plays nice with buttermilk; don’t skip unless you skip the acid too.
– Cinnamon: Just a whisper in the crumb. If cinnamon isn’t your thing, cardamom is gorgeous here.
– Vanilla + lemon zest: Vanilla smooths out the tart berries; zest brightens everything. Optional, but I beg you.

✔Recipe Steps

1. Preheat oven to 375°F; line or grease a 12-cup muffin tin.
2. Make streusel by combining 3/4 cup flour, 1/3 cup brown sugar, 3 tbsp sugar, 1/2 tsp cinnamon, pinch salt; cut in 5 tbsp cold butter and freeze.
3. Whisk dry batter ingredients: 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt.
4. Whisk wet ingredients: 2 eggs, 1 cup buttermilk, 1/2 cup melted butter (cooled), 2 tsp vanilla, optional lemon zest.
5. Fold wet into dry until just combined; gently fold in 1 1/2 cups raspberries tossed with 1 tbsp flour.
6. Fill cups almost to the top, mound with streusel, bake 19–22 minutes; cool 5 minutes in pan, then transfer to a rack.

What to Serve It With

– Hot coffee or a big iced latte, depending on your personality.
– A swipe of salted butter or a spoon of lemon curd if you’re extra.
– Greek yogurt and honey for breakfast that looks intentional.
– Scrambled eggs and bacon for the full diner fantasy.

✔Tips & Mistakes

– Don’t overmix. A few streaks of flour are fine; overworked batter = tough muffins.
– Keep the streusel cold so it bakes into defined crumbs, not a slick.
– Fill the cups high for bakery tops. Skimpy scoops make flat muffins—sad.
– Use frozen berries straight from the freezer to minimize bleeding.
– Pan placement matters: middle rack, and rotate once if your oven has a hot spot.

✔Storage Tips

Room temp: Keep in an airtight container 2–3 days. The tops soften a bit; a quick 5-minute toast at 300°F brings the crunch back.
Fridge: Not my fave—they dry out. If you must, wrap well and warm before eating.
Freezer: Wrap individually and freeze up to 3 months. Thaw on the counter or zap 20–30 seconds. Cold muffin for breakfast? Absolutely acceptable and kind of perfect.

✔Variations and Substitutions

– Blueberry swap: Same amount; add a pinch of lemon zest.
– Strawberry version: Dice small; pat dry so they don’t flood the batter.
– Almond twist: Add 1/2 teaspoon almond extract and sprinkle sliced almonds under the streusel.
– Gluten-free: Use a 1:1 GF flour blend; let the batter rest 10 minutes before baking.
– Dairy-free: Use oat milk + 1 tbsp vinegar and swap butter for melted coconut oil or vegan butter (keep streusel cold).
– Less sugar: Drop batter sugar to 2/3 cup; keep streusel as-is for texture.
– Mini muffins: Bake 11–13 minutes; watch early because they go fast.

Frequently Asked Questions

Delish Raspberry Streusel Muffins

Tender, bakery-style raspberry muffins crowned with a buttery cinnamon streusel. Bursting with juicy berries and a crunchy crumb top, they bake up beautifully in under 40 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 37 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour for batter
• ▢ 0.75 cup granulated sugar for batter
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 1 cup whole milk room temperature
• ▢ 0.5 cup neutral oil canola or vegetable
• ▢ 2 large eggs room temperature
• ▢ 1.5 tsp vanilla extract
• ▢ 1 tsp lemon zest optional, brightens flavor
• ▢ 1.5 cup fresh raspberries patted dry
• ▢ 0.75 cup all-purpose flour streusel
• ▢ 0.5 cup light brown sugar streusel, packed
• ▢ 0.5 tsp ground cinnamon streusel
• ▢ 0.125 tsp fine salt streusel
• ▢ 0.25 cup unsalted butter streusel, cold and cubed
• ▢ 1 tbsp coarse sugar optional, for sprinkling

Instructions

Preparation Steps

• Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
• Make the streusel: In a bowl, combine 0.75 cup flour, 0.5 cup brown sugar, 0.5 tsp cinnamon, and 0.125 tsp salt. Cut in 0.25 cup cold butter until pea-size clumps form. Refrigerate while you make the batter.
• Whisk the dry batter ingredients: In a large bowl, whisk 2.0 cups flour, 2.0 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt.
• Whisk the wet ingredients: In another bowl, whisk 1.0 cup milk, 0.5 cup oil, 2 large eggs, 1.5 tsp vanilla, 0.75 cup sugar, and 1.0 tsp lemon zest (if using).
• Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined with a few small streaks of flour remaining. Do not overmix.
• Fold in raspberries gently until evenly distributed.
• Divide batter among muffin cups, filling each about 0.75 full. Crumble streusel over the top of each muffin and lightly press to adhere. Sprinkle coarse sugar if using.
• Bake 20 to 23 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Notes

For frozen raspberries, use straight from the freezer and fold in gently to minimize bleeding. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Muffins freeze well for up to 2 months.