If you love raspberries, you will love these Raspberry Streusel Muffins. They are bursting with fresh fruit flavor and topped with a sugary crumb topping.
Everyone loves blueberry muffins, but have you tried to make muffins with raspberries? When you make these muffins, you’ll enjoy a healthy breakfast option that you can also sell at bake sales and pack in your lunch.
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There are so many different things you can make with raspberries – smoothies, crepes, and as a topping on Greek yogurt. But these raspberry streusel muffins top the list! This is a completely from-scratch recipe. No shortcuts or cake mixes.
If you love to bake, then grab your apron; this is about to become your favorite muffin recipe.
How To Make Raspberry Streusel Muffins
These tender raspberry streusel muffins give you a burst of raspberry flavor in every bite. The extra streusel topping makes it extra special.
What You Need:
Here’s what you’ll need from the store. The exact amounts are in the printable recipe the bottom of this post.
Kitchen Tools Needed:
- Muffin pan
- Muffin liners
- Measuring cups and spoons
- Large bowl
- Butter, melted
- All-purpose flour
- Granulated sugar
- Baking powder
- Greek yogurt
- Vanilla or almond extract
- Fresh raspberries, washed
Raspberry Muffins Tips
All the exact steps are in the printable recipe card at the bottom of this post. First, here are some pictures so you can see how I made them. I’m also sharing some of my best tips for making homemade raspberry muffins.
First, mix all the dry ingredients together and then add the eggs and the wet ingredients.
Add the raspberries last and gently fold them into the batter so that you don’t crush them.
Be careful not to overfill the muffin tin. Save room for the streusel topping!
Are There Any Ingredient Alternatives?
Absolutely! When it comes to the yogurt component: I say, go all out! Lots of Greek yogurts out there come in different flavors. For our muffins, we actually went for Coconut Greek Yogurt and it added an extra kick of flavor. Of course, go for a yogurt flavor that’s more subtle so that you don’t lose out on your raspberry flavor: like coconut or vanilla.
Can I Use Frozen Raspberries?
Yes, if you have frozen raspberries at your disposal, then you can definitely use them. When working with frozen raspberries, increase the cooking time by a couple of minutes.
Do they taste just like Starbucks muffins?
I think so! This one’s a pretty good copycat! Starbucks muffins are best known for their streusel topping and these ones really hit the mark!
In terms of the baking time, I ended up baking mine at 400 degrees for 13-15 minutes and they came out absolutely perfect in texture and color!
How To Store Muffins
Store your raspberry muffins in an airtight container at room temperature for up to a week. You can also freeze them. They will stay fresh in the freezer for up to six months.
Raspberry Streusel Muffins
- 1 Muffin Tin
- 3 cups all purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup melted butter
- 1 cup greek yoghurt
- ¼ cup milk
- 2 eggs
- 1½ tsp vanilla or almond extract
- 2 cups fresh raspberries washed
- Pre-heat the oven to 400 degrees and prepare the muffin pan with cupcake liners or spray the muffin tin with non stick spray.
- In a small mixing bowl combine all the dry topping ingredients.
- Pour in your melted butter and use a fork to mix together until a crumbly topping forms.
- In a large bowl combine all dry muffin ingredients and stir well
- Mix in the melted butter, greek yogurt, milk, eggs and vanilla and stir until well incorporated.
- Carefully fold in your raspberries.
- Scoop the muffin batter into your prepared muffin pan. Spoon on topping and lightly press it.
- Bake at 400F for 13-15 minutes, or until a toothpick comes out clean.
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