Enjoy homemade raspberry muffins bursting with juicy raspberries and topped with a delicious streusel topping. 

Use fresh raspberries when they are in season, but you can also make these raspberry muffins with frozen berries. 

 Muffins make for a quick breakfast that you can make ahead and then grab and take with you on the go.

 

THE BEST RASPBERRY MUFFINS WITH STREUSEL (EASY RECIPE!)

We have raspberry bushes in our backyard, so I'm always experimenting with raspberry recipes. 

This year we made raspberry crisp, raspberry sweet rolls with raspberry frosting, raspberry jello salad, and raspberry stuffed french toast.

Be sure to check out my other raspberry recipes at the end of the post.

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I am a huge fan of homemade muffins like my donut muffins, poppy seed muffins, or pumpkin cream cheese muffins. 

INGREDIENTS NEEDED FOR EASY RASPBERRY MUFFINS

To make raspberry muffins you will need the following ingredients.

• butter
• vegetable oil
• sugar
• eggs
• greek yogurt
• vanilla extract
• almond extract
• all purpose flour
• salt
• baking powder
• baking soda
• raspberries

Butter

I always use salted butter. But you could use unsalted and add 1/8 tsp of salt to the recipe.
Using softened butter is ideal.

Greek Yogurt

I like vanilla flavored Greek yogurt, but plain also works.

Raspberries

Fresh or frozen raspberries can be used. I used fresh berries. They were quite large, so I chopped them up into smaller pieces. If using frozen berries, add them to the batter frozen. If you thaw them first, you will want to drain the excess liquid.

INGREDIENTS NEEDED FOR STREUSEL TOPPING

• butter
• brown sugar
• sugar
• flour

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HELFUL KITCHEN TOOLS

• hand mixer
• mixing bowl
• pastry blender
• muffin tin
• muffin cup liners
• spatula scraper

HOW TO MAKE RASPBERRY MUFFINS

These fluffy raspberry muffins are easy to make.

MAKING THE MUFFINS

Let's get started with the muffin batter.
   

1. Add the butter, oil and sugar to a large mixing bowl.
2. With a hand mixer, mix to combine.
3.  Add eggs, yogurt, vanilla and almond extract.
4. Mix until the batter is smooth.

5. Add flour, salt, baking powder, and baking soda.
6. Mix until the flour mixture is incorporated.
7. Add raspberries (I chopped into smaller pieces).
8. Gently stir raspberries into the batter.

MAKING THE CRUMBLE TOPPING

In a medium bowl add the butter, brown sugar, sugar and flour. Mix together using a pastry blender until the mixture resembles coarse crumbs.  

 ASSEMBLING AND BAKING THE MUFFINS

Add muffin liners to a muffin tin. Spray lightly with cooking spray.

Add a scoop of muffin batter to each muffin cup. 
Sprinkle the top of each muffin with the crumb topping.

Bake at 375 for 18-20 minutes or until the edges of the muffins just begin to turn golden brown.

Another way to test if the muffins are done is to insert a toothpick into the center of the muffin. If it comes out clean it's done. If there is gooey batter on it, they need to cook longer.

Enjoy warm muffins right from the oven, or make them ahead for a quick grab and go breakfast or snack.

Store leftovers in an airtight container at room temperature.

MORE RAPSBERRY RECIPES

• Raspberry Cheesecake Cookie Cups
• Creamy Raspberry Pie
• Raspberry Jam
  

MORE MUFFIN RECIPES

• Pumpkin Chocolate Chip Muffins
• The Best Blueberry Muffins with Crumb Topping
• Applesauce Oat Muffins
• Zucchini Muffins

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