Name: Recipe "Raspberry Muffins"
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 0.25 cup all-purpose flour; 0.25 cup granulated sugar; 2 tbsp unsalted butter; 2 cup all-purpose flour; 2 tsp baking powder; 0.5 tsp salt; 0.5 cup unsalted butter (at room temperature); 1 cup granulated sugar; 2 large eggs (at room temperature); 1 tsp pure vanilla extract; 0.5 tsp almond extract; 0.5 cup plain Greek yogurt (at room temperature); 1.5 cup raspberries (fresh or frozen)

These come up often alongside this one: Birthday Cake Cookies, Pumpkin Chocolate Chip Bundt Cake, Brown Sugar Spice Zucchini Muffins, or Roasted Plums with Greek Yogurt, Honey, and Almonds.

Why These Raspberry Muffins Are a Summer Favorite

These raspberry muffins are everything I want in a breakfast treat: soft, buttery, and full of tart raspberries. Every summer my garden hands me more raspberries than I can eat fresh, so I turn them into these bakery-style muffins. The sweet streusel topping makes them feel extra special, but they’re easy enough to mix up on a weekday morning.

Why You’ll Love This Raspberry Muffins Recipe

You get a tender, buttery crumb that stays moist for days.
The streusel topping adds a sweet, crunchy contrast to the soft berries.
This recipe works with fresh or frozen raspberries, so you can make it year-round.

Key Ingredients for the Best Raspberry Muffins

Greek yogurt, Whole milk plain yogurt gives the muffins a moist, tender crumb and a subtle tang. You can use sour cream instead. Vanilla yogurt will work too, but the muffins will be sweeter.
Raspberries, Fresh or frozen both work. If using frozen, don’t thaw them first, or they’ll bleed too much liquid into the batter. Gently fold them in at the end.
Almond extract, Just a half teaspoon adds a lovely floral note that complements the raspberries. It’s optional, but I recommend it.

Kitchen Tools for Raspberry Streusel Muffins

Muffin tin with 12 cups (or two tins if you want to bake only 6 at a time for taller muffins)
Paper liners
Pastry blender or your fingers for cutting butter into streusel
Stand mixer or hand mixer for creaming butter and sugar
Large ice cream scoop for even portioning

Tips for Making Soft Buttery Muffins Every Time

Don’t overmix the batter once you add the dry ingredients. Overmixing develops gluten and makes muffins tough. Stir just until the flour disappears, then gently fold in the raspberries with a spatula to avoid crushing them.

For the streusel, cut the cold butter into the flour and sugar until the mixture looks like coarse crumbs. Refrigerate the streusel while you make the batter. Cold streusel stays clumpy and won’t melt into the muffins during baking.

If you’re using frozen raspberries, keep them frozen until you fold them in. Thawed berries will make the batter soggy and turn the muffins purple.

How to Get Tall, Bakery-Style Muffins

For extra height, fill only 6 cups in two 12-cup muffin tins, leaving an empty cup between each filled one. This lets hot air circulate around each muffin, helping them rise higher. Also, make sure your baking powder is fresh, and don’t overmix the batter. Spritz the paper liners with nonstick spray to help the muffins release cleanly.

Raspberry Muffins Variations to Try

There are plenty of ways to change up these muffins. Add a teaspoon of lemon zest and a tablespoon of lemon juice for a bright, citrusy twist. Toss in a handful of chocolate chips or white chocolate chips, since raspberries and chocolate are a classic combination. For a simpler top, skip the streusel and sprinkle turbinado sugar over the batter before baking. You can also drizzle the cooled muffins with a simple glaze made from powdered sugar and vanilla, almond, or lemon extract. If you need gluten-free muffins, swap the all-purpose flour for a 1-to-1 gluten-free baking flour like Cup4Cup.

What to Serve with Breakfast Muffins

These muffins are great on their own, especially for a grab-and-go breakfast. But if you’re planning a brunch spread, serve them alongside a baked egg dish like a bacon, potato, and egg casserole or a spinach mushroom frittata. A side of sweet potato hash or a blueberry smoothie rounds out the meal nicely. They’re also delicious with a simple spinach quiche.

How to Store Leftover Raspberry Muffins

Let the muffins cool completely before storing. Place a paper towel in the bottom of an airtight container, arrange the muffins in a single layer, and seal the lid. They’ll stay fresh on the counter for up to 4 days. To reheat, microwave a muffin for 10 to 15 seconds until warm.

Can You Freeze Raspberry Streusel Muffins?

To freeze these muffins, cool them completely first. Place them in a single layer inside a freezer bag or airtight container. Freeze for up to 2 months. When you want one, thaw at room temperature or microwave for 15 to 20 seconds.

Best Ways to Reheat Raspberry Muffins

For the softest texture, reheat a muffin in the microwave for 10 to 15 seconds. If you prefer a slightly crisper streusel, warm them in a 300°F oven for about 5 minutes.

Raspberry Muffins FAQs

Can I use frozen raspberries without thawing?

Yes, and it’s actually best not to thaw them. Frozen berries hold their shape better and won’t make the batter too wet. Just fold them in straight from the freezer. You may need to add a minute or two to the baking time.

Why did my muffins turn out dense and tough?

The most common reason is overmixing the batter. Once you add the flour, mix only until the dry ingredients are incorporated. Overmixing develops gluten, which leads to dense, rubbery muffins. Also make sure your baking powder is fresh.

Can I substitute sour cream for the Greek yogurt?

Yes, sour cream is a great substitute. Use the same amount. Plain whole milk Greek yogurt gives the best texture, but sour cream works well and adds a similar tang. Vanilla yogurt is also fine, but it will make the muffins a bit sweeter.

How do I make these muffins dairy-free?

Use a plant-based butter substitute that’s suitable for baking. Replace the Greek yogurt with a dairy-free yogurt or applesauce. The texture may be slightly different, but they’ll still be good.

Recipe

Raspberry Muffins

Soft, tender, buttery muffins filled with juicy raspberries and topped with a sweet streusel topping. Bakery style muffins that are easy to make at home! You can use fresh or frozen raspberries!

mediumVegetarian

15 min

Prep Time

20 min

Cook Time

35 min

Total Time

Servings

Breakfast

Course

American

Cuisine

431 kcal

Calories

Ingredients

Servings

0.25 cup all-purpose flour
0.25 cup granulated sugar
2 tbsp unsalted butter
2 cup all-purpose flour
2 tsp baking powder
0.5 tsp salt
0.5 cup unsalted butter, at room temperature

1 cup granulated sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
0.5 tsp almond extract
0.5 cup plain Greek yogurt, at room temperature
1.5 cup raspberries, fresh or frozen

Instructions

1
Preheat the oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
2
In a small bowl, whisk together the flour and sugar. Cut in the butter with a pastry blender until crumbly. If you don’t have a pastry blender, you can combine with your fingers. Place the streusel in the refrigerator until ready to use.
3
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4
In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, and almond extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary. Add the Greek yogurt and mix until combined.

5
Add the dry ingredients and mix on low until just combined. Don’t over mix. Gently fold in the raspberries with a spatula.
6
Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins evenly with the streusel.
7
Bake the muffins for 18 to 24 minutes or until the muffin tops are golden

Nutrition (per serving)

431kcal

Calorie breakdown

Protein6%27 kcal

Fat25%108 kcal

Carbohydrates69%306 kcal

How this was calculated — 13 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached220 kcal

granulated sugarSugars, granulated231 kcal

unsalted butterButter, salted215 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

baking powderLeavening agents, baking powder, low-sodium10 kcal

saltSalt, table0 kcal

unsalted butterButter, salted860 kcal

granulated sugarSugars, granulated924 kcal

large eggsEgg, whole, raw, fresh3 kcal

pure vanilla extractVanilla extract14 kcal

almond extractOil, almond22 kcal

plain Greek yogurtYogurt, Greek, plain, whole milk116 kcal

raspberriesRaspberry juice concentrate796 kcal

Serving size ≈ 124 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: berry, Oven Baked, sweet, vegetarian

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