Raspberry Streusel Muffins

These raspberry streusel muffins are soft and fluffy and loaded with the bright, tart flavor of fresh raspberries. Complete with a buttery streusel topping and simple vanilla glaze. Made in one bowl in just thirty minutes, these streusel topped berry muffins are bound to be your new favorite!

Today’s post is going to be short and sweet because I’ve got a pie in the oven and I’m positively determined not to mess this one up. As evidenced by the lack of actual pie recipes on my blog I’m guessing you can gather that pie is not really my thing. Thanks to my lazy baker tendencies I am terrible at making pie crust. So bad in fact that I practically have to give myself a pep talk every time I bake one. But you know what I am good at? Muffins. Soft, buttery, golden brown raspberry streusel muffins to be exact. There may not be enough hours in the day to fret over perfectly flakey pie crust but I’ll be first in line to carve out thirty minutes in the morning to bake these streusel topped berry muffins.

These raspberry streusel muffins are the answer to breakfast, snack, dessert and everything in between. These golden brown beautiess are super moist, packed full of fresh berry flavor, and who can resist that brown sugar streusel topping? Extra streusel for me please! I’d like to say the vanilla glaze is entirely optional but really it’s the perfect finishing touch that puts these muffins in a league of their own.

INGREDIENTS YOU NEED FOR RASPBERRY MUFFINS

These easy as can be muffins come together with just a handful of simple ingredients and one bowl. Just thirty minutes and a muffin pan stand between you and these soft and fluffy raspberry muffins of your dreams. Complete with a buttery, crunchy, streusel topping, these muffins are going to be your new favorite thing.
Raspberries. Please believe me when I say that these muffins are one hundred percent worthy of those perfect little ruby red raspberries you picked up on your last trip to the farmer’s market. The burst of bright berry flavor in every bite is just heaven! If you must use frozen berries, do not defrost them first but be sure to coat them in a bit of flour to prevent the berries from sinking to the bottom of the muffin. This step goes for fresh berries too.
Flour. Nothing fancy needed here. Just regular all purpose will do. Be sure to use the spoon and level method for accurate measurement. Too much flour can lead to dry muffins and nobody likes a dry muffin.
Eggs. Just two eggs are needed for this recipe to add rise and texture. Your eggs should be at room temperature for best results.
Melted butter and vegetable oil. I tested this recipe with all butter, all oil and a combo of the two. Splitting the difference between the two created the most delightfully light and tender muffin that will keep you coming back for another bite.
Sugar. We’ll use a dash of sugar to sweeten both the muffins and the streusel topping. These muffins get a lot of their natural sweetness from the berries and I promise you it will be love at first bite!
Greek yogurt. I almost always incorporate yogurt into my muffins and loafs as it keeps the crumb soft and perfectly moist. In a pinch, sour cream will work too.
Buttermilk. Paired with the greek yogurt, the buttermilk gives these muffins the perfect tangy taste and the extra bit of acidity we need to create those perfectly domed muffin tops. For best results, use room temperature yogurt and buttermilk.

HOW TO MAKE THE BEST RASPBERRY STREUSEL MUFFINS

I love a good muffin mostly because they are easy to make, delicious to eat, and just ten minutes of prep provides you with a weeks worth of sweet, buttery, berry goodness. Okay, maybe more like a days worth in my house, but you get the idea. These raspberry streusel muffins are a cinch to make at a moment’s notice. This is a two part recipe that includes a berry studded muffin batter and a simple streusel topping that comes together with just four ingredients. Read on for all the best tips and tricks for the very best muffins.
Do not over mix. Muffin batter needs a light hand so less is more when it comes to mixing. For best results, mix the wet and dry ingredients together with a wooden spoon or spatula until just barely combined. A few streaks of flour remaining is perfect. Over mixing your batter can lead to tough, dense muffins so go easy on your batter.
Coat the raspberries in flour. This might be the oldest trick in the book, but it works like a charm every time. Whether you are using fresh or frozen raspberries, be sure to coat them in just a couple of teaspoons of flour before adding them to the batter. This will prevent the berries from sinking to the bottom of your muffin. Keep in mind, if using frozen berries the extra moisture may cause them to bleed into your muffin batter. But don’t worry, they will still taste amazing!
Bake at a high temp to start. This tip is the ticket to those perfectly domed, bakery style muffin tops. I use this fool proof trick for every batch of muffins I make and it never fails. Bake the muffins in a preheated 400 degree oven for the first 7-8 minutes. The reduce the heat to 350 degrees for the remainder of the baking time. Tah-dah! Behold big, fluffy, perfectly rounded muffin tops.
Do not over bake. For a soft and fluffy muffin be sure to keep an eye on your oven. Over baking can lead to dry, crumbly muffins so check the muffins with a toothpick when the tops are ever so slightly golden brown. The toothpick should come out with just a few crumbs remaining but no wet batter.
Add extra streusel. I’m always here for extra streusel and these muffins are no exception. More is always better I always say. When you first top the muffins with the sugar streusel you might be thinking it’s not enough. You’re right! Add a bit more to each muffin top so that they are completely covered. They will bake up just right and that extra crumble gives you plenty of nooks and crannies for the glaze to settle in to. OMG – sooooo good!!
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LET’S TALK SWAPS

I honestly wouldn’t change a thing about these perfectly little raspberry streusel nuggets. I adore these buttery, berry filled muffins just the way they are. But I also love that this recipe is super adaptable. You can swap fresh raspberries for strawberries, blackberries or blueberries. Peaches would be a fine choice too. Can’t get your hands on fresh fruit? No problem. Use frozen instead of fresh. Greek yogurt can easily be substituted for any full fat plain yogurt or sour cream. And I know I’m not the first one to forget to buy buttermilk at the store for the five hundredth time. Check this post for the greatest recipe hack ever…I’ll teach you how to make fresh buttermilk from just two ingredients in five minutes. And if you want to try these muffins sans gluten, swap the all purpose flour for any 1-to-1 gluten free baking flour. This recipe is very versatile so you do you and be sure to tell me all about it!

HOW TO STORE FRESH RASPBERRY MUFFINS

I’m not sure there is anything better than a warm raspberry streusel muffin fresh from the oven. I’ll wait right here while you think of something. {wink}. When I bake these for the fam there isn’t a single crumb left after 10 a.m. These muffins are best enjoyed the day of but will keep nicely if tightly covered for up to two days at room temperature or up to a week in the fridge. I’m all about a quick breakfast on the go so I like to store a few unglazed extras in the freezer for busy mornings. Simply defrost on the kitchen counter and warm them up before serving. Gotta love a freezer friendly muffin!

I’m off to check on that pie. Wish me luck!! Enjoy these muffins friends and happy baking!
If you love these Raspberry Streusel Muffins, you will also love:
Lemon Cake with Raspberry Glaze & Fresh Cherries
Glazed Coffee Cake Muffins
Brown Butter Berry Crisp