These Raspberry Muffins are sweet, moist, and soft; and are topped with the best sugary crumb topping! Perfect for breakfast, brunch, or a snack!
Raspberries might just be my favorite fruit. I can eat fresh raspberries by the handful, ideally straight from the garden, but while I don’t have a garden buying them from the store will have to do.
If I’m not eating them plain, or in a bowl with a little sugar and cream, these muffins are another great way to use raspberries. Or our frozen raspberry pie, or raspberry lemonade are delicious as well.
These raspberry muffins are a definite new favorite though. With a soft and moist and sweet muffin base, topped with a crunchy streusel crumb topping. Honestly, I could eat the crumb topping on its own, its my favorite thing ever, whether in coffee cake, or pumpkin muffins or on these raspberry muffins, of course!
These muffins are pretty much like coffee cake baked up into handheld muffin form. They are perfect for breakfast, or brunch, or a delicious snack after school, or work, or on the go.
If you don’t like raspberries, you could also make these with strawberries, or blueberries, or try adding chocolate chips too 😉
Raspberry Muffins
Ingredients
For the Streusel Crumb Topping:
- 1/4 cup butter (softened)
- 1/4 cup white sugar
- 1/3 cup brown sugar
- 2/3 cup flour
- 1/2 tsp cinnamon
For the Raspberry Muffins:
- 1/2 cup butter (softened)
- 3/4 cup sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2 cups raspberries
Equipment
- Large Mixing Bowl
Instructions
For the Streusel Crumb Topping:
- Combine the butter, white sugar, brown sugar, flour and cinnamon in a medium sized bowl using a fork.
- Mix until nice and crumbly. Set aside till needed.
For the Raspberry Muffins:
- Preheat your oven to 375 degrees.
- Cream together your butter and sugar in a large mixing bowl.
- Slowly mix in the eggs, one at a time, until just mixed after each.
- Stir in the vanilla extract.
- Combine the flour, baking powder and salt in a separate bowl.
- Add half of the flour mix, then mix until just combined. Then half of the buttermilk, mix until combined. Remaining flour, stir until combined. The final buttermilk, stir until combined.
- Carefully fold the raspberries into the batter.
- Divide the batter into 18 muffin liners (1.5 pans worth). Filling them each about 3/4 full.
- Sprinkle crumb evenly over the top of all muffins, if desired.
- Bake in the preheated oven for about 20 minutes, or until a toothpick comes out clean.
- Let muffins cool 5-10 minutes in the pan before removing them to a cooling rack to cool completely.
Marikyn says
These muffins are absolutely delicious. Thanks for the recipe.
They are moist,tender and yummy. They stay fresh for a few day if wrapped properly.
I like to cut them in half from the top, put a little butter in the frying pan and toast.
So good.
Ellen says
That sounds really yummy too. We are so glad you like them. Thanks for sharing.
Nella says
Just made these using fresh picked raspberries. The batter was a bit stiffer than I expected so the delicate raspberries got a little mashed during folding but the muffins came out moist and delicious. Very yummy
Winnie says
Can I substitute seedless raspberry jam?
Gloria James says
Please can you put the quantities in grams
Thank you