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A raspberry muffin with a streusel topping in a muffin liner.
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4.67 from 3 votes

Raspberry Muffins

These Raspberry Muffins are sweet, moist, and soft; and are topped with the best sugary crumb topping! Perfect for breakfast, brunch, or a snack!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 18 muffins

Equipment

  • Large Mixing Bowl

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

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.