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Freshly baked raspberry streusel muffins on a cooling rack

Raspberry Streusel Muffins

A delicious treat that combines the sweet and tart flavor of fresh raspberries with a crunchy, sweet topping, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries Ensure raspberries are fresh and free from any mold.
Streusel Topping
  • 1/2 cup brown sugar
  • 1/4 cup flour For streusel topping.
  • 1/4 cup butter, cold and cubed
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, mix together the all-purpose flour, whole wheat flour, baking powder, salt, and sugar.
  3. In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
  4. Combine the wet and dry ingredients until just mixed, then gently fold in the raspberries.
  5. In a separate bowl, prepare the streusel by mixing the brown sugar, flour, cold cubed butter, and cinnamon with a fork until crumbly.
Baking
  1. Fill the muffin cups with batter, then sprinkle the streusel on top of each muffin.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
  3. Allow to cool slightly before serving.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Thaw at room temperature or warm in the microwave before enjoying. You can substitute raspberries with other fruits like blueberries or strawberries. Consider mixing in chopped nuts or chocolate chips for added flavor.