These light and tender Raspberry Muffins are studded with sweet and tart raspberries and are topped with the best buttery lemon streusel. Made with simple ingredients, this raspberry muffin recipe is bursting with flavor.
We love muffins! They are a quick and easy breakfast or brunch treat, the best snack and a simple delicious dessert. Take a look at my favorite Lemon Poppy Seed Muffins and at my Cranberry Orange Muffins!
These raspberry muffins are such a perfect breakfast or brunch treat and one of my favorite afternoon snacks. I love serving them with a nice cup of coffee or tea.
Raspberry Muffin Recipe
These fluffy and moist raspberry muffins are loaded with juicy fresh raspberries and have the perfect soft crumb. These easy raspberry muffin recipe have the right amount of sweetness and the lemony streusel topping is pure perfection.
I absolutely love streusel, whether is a traditional cinnamon sugar streusel or this scrumptious buttery sweet lemon streusel crumble- which pairs beautifully with the fresh berries.
Why You Will Love This Raspberry Muffin Recipe
- This homemade recipe for raspberry muffins is mixed by hand. No fancy electric mixers needed.
- Although I prefer using fresh raspberries for this recipe, frozen raspberries can also be used. That means that you can make this recipe year round. Don’t thaw the berries!
- This muffin recipe is made with buttermilk which allows the muffins to rise beautifully and keeps baked goods moist, super light and fluffy.
- Did I mentioned streusel? Crumb toppings make everything better!
Raspberry Muffin Ingredients
- Flour: I use all-purpose flour
- Sugar: Granulated sugar
- Leavening: Baking powder and baking soda
- Eggs: I use large eggs
- Buttermilk: You can use milk or Greek yogurt if you prefer.
- Butter: I prefer baking with unsalted butter but salted butter can be used.
- Oil: I use vegetable oil. If you prefer you can use all butter or all oil.
- Flavorings: Vanilla Extract and salt
- Raspberries: I prefer fresh raspberries but unthawed frozen raspberries can be used as well.
How Do You Make Raspberry Muffins from Scratch
Making these raspberry muffins from scratch is super easy. For detailed instructions, check the printable recipe card below.
- Make the Streusel: In a bowl combine the flour, sugar, lemon zest and butter. Using a fork or a pastry cutter, combine the ingredients until the mixture is crumbly and resembles coarse meal.
- Combine the Dry Ingredients: In a mixing bowl stir together the flour, sugar, baking soda, baking powder and salt.
- Combine the Wet Ingredients: In a separate bowl whisk the eggs, melted butter, oil, buttermilk, and vanilla until well combined.
- Add Dry Ingredients to the Wet Ingredients: Mix with a spatula until just combined.
- Add Raspberries: Gently fold in the raspberries.
- Bake: Divide the batter evenly into the muffin pan. The cups will be full. Top each muffin with the streusel and bake until the tops are lightly golden.
Can You Put Frozen Raspberries In Muffins?
Yes, you can make this muffin recipe with frozen raspberries when fresh raspberries are not available. Don’t thaw them out. Toss the frozen raspberries with 2 -3 teaspoons of flour to keep them from “bleeding” into the muffin batter.
What Causes Muffins To Rise?
Muffins rise because of the use of leavening agents like baking powder and baking soda mixed with a liquid. When these ingredients are exposed to high heat, they release carbon dioxide which creates bubbles that expand and make the muffins rise.
Storing and Freezing
Store the muffins in an airtight container at room temperature for 3 days or refrigerate for up to a week.
These muffins freeze well. Cool completely and freeze for up to 3 months. They can be thaw out in the refrigerator overnight or at room temperature.
Tips For the Best Raspberry Muffins
- Don’t overmix the batter. Over mixing produces tough and dry muffins.
- I use a combination of butter and oil, but you can use all butter or all oil (with all oil, the texture will be much softer).
- Instead of buttermilk, you can use milk or Greek yogurt. If using Greek yogurt, you will need to thin it out by mixing ¾ cup of Greek yogurt with ¼ cup of water.
- Make the muffins gluten-free by using gluten free baking flour.
Take A Look At These Other Easy Recipes:
- Cranberry Orange Muffins
- Chocolate Covered Strawberry Cupcakes
- Easy Banana Bread Recipe
- Blueberry Coffee Cake
- Lemon Loaf Cake
Raspberry Muffins Recipe
Ingredients
CRUMB TOPPING
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 6 tablespoons butter chilled and cut into small pieces.
MUFFINS
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup butter melted
- 1/4 cup oil
- 1 teaspoon vanilla
- 1 1/2 cups raspberries fresh or frozen
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners or spray the muffin with baking spray.
Make Streusel Topping
- In a bowl combine the flour, sugar, lemon zest and butter. Using a fork or a pastry cutter, combine the ingredients until the mixture is crumbly and resembles coarse meal. The crumbs should be about the size of a pea. Keep the streusel in the refrigerator until ready to use.
Make Muffins
- In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate large bowl, whisk the eggs, melted butter, oil, buttermilk, and vanilla until well combined.
- Add the flour mixture to the wet ingredients and stir with a spatula just until combined.
- Gently fold in the raspberries (if using frozen raspberries, toss them with 2 -3 teaspoons of flour to keep them from “bleeding” into the muffin batter).
- Divide the batter evenly into the prepared muffin pan. The muffin cups will be very full. Top each muffin cup with the crumble topping (about 2 tablespoons of crumb topping each).
- Bake for 18-22 minutes, or until the toppings are lightly golden and a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached. Cool completely then store in an airtight container.
Recipe Notes
- I use a combination of butter and oil, but you can use all butter or all oil (with all oil, the texture will be much softer).
- Instead of buttermilk, you can use milk or Greek yogurt. If using Greek yogurt, you will need to thin it out by mixing ¾ cup of Greek yogurt with ¼ cup of water.
- Make the muffins GF by using gluten-free baking flour.
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