Raspberry Muffins With Streusel Topping
Get ready for a delightful treat – raspberry muffins! Made with juicy raspberries and a crunchy streusel topping, they’re a breakfast dream!
These raspberry muffins with streusel topping are everything you want in a breakfast treat—juicy, flavorful, and finished with a crunchy brown sugar-pecan topping. They’re easy to make with frozen raspberries and come together quickly for a fresh-from-the-oven start to your morning.
The muffins are tender and not too sweet, making them perfect for breakfast, brunch, or even a midday snack. That buttery streusel gives each bite a little crunch and contrast to the soft muffin interior.
What You’ll Like About This Dish
Juicy raspberry flavor. Every bite bursts with berries, even when made with frozen raspberries.
Crunchy streusel topping. The buttery pecan crumb adds sweet texture and irresistible appeal.
Quick and easy. These muffins mix up fast—no mixer needed and ready in about 30 minutes.
Ingredient Notes
- All-purpose flour: Provides structure for the muffins and streusel.
- Baking powder: Gives the muffins lift—make sure it’s fresh.
- Granulated sugar: Lightly sweetens the muffin base without overpowering the berries.
- Milk: Use low-fat or whole milk—both work well.
- Melted butter: Adds richness to both the muffins and topping.
- Egg: Helps bind the batter and gives it structure.
- Raspberries: Use frozen, unsweetened raspberries—no need to thaw before folding into the batter.
- Brown sugar: Sweetens the streusel topping and adds a hint of molasses flavor.
- Pecans: Add texture and crunch—chop them finely for even distribution.
Steps to Make Raspberry Muffins With Streusel Topping
- Preheat the oven to 375°F and grease or line a standard muffin tin.
- In a large bowl, whisk together flour, baking powder, and sugar.
- In another bowl, whisk the egg, milk, and melted butter.
- Add the wet mixture to the dry ingredients and stir just until moistened.
- Gently fold in the frozen raspberries.
- Divide the batter between muffin cups, filling each about two-thirds full.
- Mix the streusel topping ingredients until crumbly, then sprinkle over each muffin.
- Bake for 20 to 25 minutes, until golden brown and a tester comes out clean.
Tips for Muffin Success
- Don’t thaw the raspberries—use them straight from the freezer to prevent bleeding into the batter.
- Stir the batter just until combined to avoid tough muffins.
- Use a cookie scoop for even portioning and consistent baking.
- Check for doneness with a toothpick inserted in the center—it should come out with moist crumbs but no wet batter.
- Let muffins cool in the pan for 5 minutes before transferring to a rack.
Recipe Variations
- Skip the streusel. Sprinkle the tops with sparkling sugar or a cinnamon-sugar blend instead.
- Add spice. Stir ½ teaspoon of cinnamon into the streusel or the muffin batter.
- Extra texture. Fold ½ cup chopped pecans into the batter along with the raspberries.
- Lemon-raspberry. Add 1 teaspoon of lemon zest to the batter for a citrusy note.
- Mini muffins. Divide into mini muffin tins and bake for 12 to 15 minutes.
Serving Suggestions
- Serve warm with a pat of butter or dollop of jam.
- Pair with coffee or tea for a cozy breakfast or snack.
- Add to a brunch spread with eggs, fruit, and savory bites.
- Pack into lunchboxes or picnic baskets for a sweet surprise.
- Include in a baked goods gift box or holiday tray.
How to Store and Reheat
Refrigerate: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freeze: Wrap muffins individually in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or microwave briefly.
Reheat: Warm in a microwave for 15–20 seconds or in a 300°F oven until heated through.
Raspberry Muffins With Streusel Topping
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1/2 cup milk, low fat is okay
- 1/2 cup butter, melted
- 1 cup raspberries, frozen, unsweetened
Topping
- 1/4 cup flour
- 2 tablespoons butter, melted
- 4 tablespoons chopped pecans
- 1/4 cup brown sugar, packed
Instructions
- Lightly grease a muffin pan or line with paper cupcake liners. Heat oven to 375 F.
- Combine the 1 1/2 cups of flour, baking powder, and granulated sugar in a bowl; whisk to blend.
- In another bowl, whisk together the egg, milk, and 1/2 cup of melted butter. Stir the milk and egg mixture into the dry ingredients, stirring just until moistened. Fold in the frozen raspberries.
- Spoon the batter into the prepared muffin cups, filling about 2/3 full.
- Combine the topping ingredients, stirring until blended and crumbly. Sprinkle over the muffins.
- Bake muffins for about 20 to 25 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
