Raspberry Streusel Muffins
Fluffy, bakery-style Raspberry Streusel Muffins topped with golden buttery streusel, and drizzled with a sweet glaze that melts in your mouth!
Looking for the perfect muffin recipe? These Raspberry Streusel Muffins have become a new favorite in my household. Raspberry season officially kicks off in June and lasts through August. But you don’t need fresh raspberries to make these wonderful treats. These soft raspberry muffins with streusel topping are the perfect way to use fresh or frozen berries! And you will fall right in love with them too. The golden, buttery streusel topping adds just the right amount of crunch, and a light drizzle of vanilla glaze makes them feel extra fancy like something you’d pick up at a local bakery or café.
Love summer baking? Don’t miss my Raspberry Sweet Rolls, Easy Berry Crisp, and Berry Croissant Bake for more delicious ways to enjoy this seasonal fruit.
RASPBERRY STREUSEL MUFFINS
Best of all, this raspberry streusel muffins recipe is incredibly easy to make at home. The key here to the perfect rise is to let the batter rest for 30 minutes before baking (keep scrolling for more of my special tips below!) These raspberry muffins bake in just 17 minutes and can be eaten fresh and warm out of the oven, or wait a bit to add the delicious glaze before diving in.
These muffins are perfect for a brunch spread, a grab-and-go breakfast, or for dessert after dinner. Don’t forget to tag me in your raspberry streusel muffin creations on Instagram and Facebook @lifeinthelofthouse. Happy baking!
Why You’ll Love These Raspberry Streusel Muffins:
- Easy and Convenient: This muffin recipe is ideal for on-the-go breakfasts, after-school snacks, and lunchbox treats.
- Freezer-Friendly: Keep a stash of these raspberry muffins ready for whenever a sweet, fruity treat calls your name.
- Meal Planning Approved: Bake a batch and enjoy them all week long, saving you time during those busy, jam-packed weeks.
Muffin Ingredients
1 cup all-purpose flour, (plus more for dusting over berries)
1 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup salted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 3/4 cups fresh or frozen raspberries
Streusel Topping
1/2 cup all-purpose flour
1/2 cup granulated sugar
4 Tablespoons salted butter, cold and cubed
Glaze
1 cup powdered sugar
2 Tablespoons milk
Instructions
For The Muffins:
Preheat the oven to 375°F degrees. Line a 12-cup muffin pan with paper liners and set aside.
In a medium-size bowl, whisk together the flours, baking powder and salt. Set aside.
In a large bowl, whisk together cooled melted butter, sugar, eggs, sour cream, and vanilla. Whisk to combine well.
Use a large spatula or wooden spoon to gently mix the dry ingredients into the wet mixture, leaving a few streaks of flour remaining. Do not over mix.
In a small bowl toss the fresh or frozen raspberries with 2 tablespoons of flour to coat.
Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Don’t over mix.
Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes.
Meanwhile, make the streusel topping.
For The Streusel Topping:
Combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.
Divide the batter equally amongst the muffin liners. Top each muffin with the cold streusel, covering generously.
Bake for 17 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.
Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.
For The Glaze:
Whisk together the powdered sugar and milk in a small bowl until smooth. (The glaze should be pourable but still thick.) Drizzle the glaze over the tops of the muffins before serving. Enjoy!
Servings
Yields 12 muffins
Storage and Reheating
Store raspberry streusel muffins in an airtight container at room temperature for up to 2 days. Refrigerate and consume within 5 days for freshness. Freeze raspberry muffins wrapped individually for up to 3 months. Reheat room temp muffins in the microwave for 10 seconds or 30 seconds if frozen.
Holly’s Tips for the Best Raspberry Streusel Muffins:
- Don’t over-mix the batter: When it comes to muffin batter, less mixing is best. Gently combine the wet and dry ingredients using a wooden spoon or spatula, stopping as soon as they come together. A few visible streaks of flour are ideal. Overmixing can make your muffins dense and tough instead of light and fluffy.
- Toss raspberries in flour: This tip never fails! Lightly coat the raspberries (fresh or frozen) in a couple tablespoons of flour before folding them into the batter. This simple step helps keep the berries from sinking to the bottom of your muffins while they bake.
- Let the batter rest: If you have the time, allow the muffin batter to sit at room temperature for 30 minutes before baking. This step helps the muffins rise taller and results in beautifully domed tops.
- Bake at a higher temperature: A hotter oven is key for those tall, fluffy, bakery-style tops. Bake the muffins at 375°F in a fully preheated oven to encourage a good rise.
- Avoid over-baking: Keep a close eye on your muffins! Over-baking will make them dry and crumbly. Start checking for doneness when the tops are lightly golden — a toothpick inserted should come out with a few moist crumbs.
- Don’t skimp on streusel: When it comes to streusel topping, more is better! If it looks like too much, it’s probably just right. Be generous so the tops are completely covered — this creates extra crumbles and crevices for glaze to settle into later.
Frequently Asked Questions:
Yes! Frozen raspberries work well. Just toss and dust them in flour while still frozen to prevent the berries from bleeding into the batter. Don’t over-mix.
Resting the batter allows the flour to fully hydrate and the baking powder to activate, resulting in a lighter, fluffier muffin. Trust me on this one!
Yes, you can use Greek yogurt as an alternative, which will still provide moisture and tenderness.
The glaze should be thick but pourable and smooth enough to drizzle over the muffins without running off completely.
You can easily make these raspberry streusel muffins healthier or gluten-free with a few simple swaps. For a gluten-free version, replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum or add it separately to help with texture.
To reduce sugar, try cutting the granulated sugar by about 25% or substitute part of it with natural sweeteners like honey or maple syrup. For healthier fats, swap the butter for coconut oil or a plant-based alternative, and lighten the streusel topping by using less butter or replacing some with unsweetened applesauce.
To make the vanilla glaze healthier, try a drizzle of pure maple syrup or a light yogurt glaze instead of powdered sugar. You can also boost the nutrition by adding a tablespoon of ground flaxseed or protein powder to the dry ingredients without affecting the flavor.
Similar Recipes
Craving something similar? My Banana Streusel Muffins are soft and moist, topped with a buttery crumbly streusel.
Looking for another classic muffin recipe? No breakfast is complete without juicy blueberries and a tender crumb topping found in The Best Blueberry Muffins.
Want something guilt-free? Skinny Double Chocolate Muffins deliver deep chocolate flavor with a lighter twist while still satisfying the whole family’s sweet tooth.
In the mood for something different? Cinnamon Roll Muffins are soft, gooey, and baked with warm cinnamon spice for a cozy and comforting fall-inspired treat.
Need a heartier and more filling option? My Scrambled Egg Breakfast Muffins are savory, protein-rich, and perfect for balancing sweet breakfasts or fueling your fitness goals.
Have you made this Raspberry Streusel Muffins recipe? 🧁
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RaspberryStreuselMuffins #MuffinsRecipe #SummerBaking #LifeInTheLofthouse
Raspberry Streusel Muffins
Ingredients
Muffins
- 1 cup all-purpose flour, (plus more for dusting over berries)
- 1 cup cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup salted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- 1 teaspoon vanilla
- 1 ¾ cups fresh or frozen raspberries
Streusel Topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 4 Tablespoons salted butter cold and cubed
Glaze
- 1 cup powdered sugar
- 4 Tablespoons milk
Instructions
For Muffins:
- Preheat the oven to 375°F degrees. Line a 12-cup muffin pan with paper liners and set aside.
- In a medium-size bowl, whisk together the flours, baking powder, and salt. Set aside.
- In a large bowl, whisk together cooled melted butter, sugar, eggs, sour cream, and vanilla. Whisk to combine well.
- Use a large spatula or wooden spoon to gently mix the dry ingredients into the egg and sugar mixture, leaving a few streaks of flour remaining. Do not over mix.
- In a small bowl toss the raspberries with 2 tablespoons of flour to coat. Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Do not over mix.
- Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes. Meanwhile, make the streusel topping.
For the Streusel Topping:
- Combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.
- Divide the muffin batter equally amongst the muffin liners. Top each muffin with the cold streusel, covering generously.
- Bake for 17 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.
- Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.
For the Glaze:
- Whisk together the powdered sugar and milk in a small bowl until smooth. (The glaze should be pourable but still thick.) Drizzle the glaze over the tops of the muffins before serving. Enjoy!
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
