And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Raspberry Streusel Muffins

Breads and Muffins, Vera's Recipes

I really like to try new recipes, and the really good ones quickly become my kitchen default. Such was the case with Blueberry Muffins With Streusel Crumb Topping which, for one reason or another, simply blew my husband away. Raspberry Streusel Muffins Maybe it was because he can have them for breakfast without any problems and not ask for something sweet after that. But whatever the reason, for a few days in a row, he is obsessed with looking for “those muffins with crumbs” from me. Why not? But with one little change! Instead of blueberries, this time, my muffins will be filled with beautiful raspberries, fresh from the market! Raspberry Streusel Muffins And so, without many problems, 12 beautiful Raspberry Streusel Muffins rolled into crumbs were waiting to be photographed and safely put away into the fridge for tomorrow’s breakfast. But as soon as I made one photo, there were only 11 muffins on the table and my husband’s mouth was red from the fresh raspberries. In the end, there were only five Raspberry Streusel Muffins left waiting for the dawn. And for all of you that love muffins for breakfast, another revelation: try them at night, they are even better! Raspberry Streusel Muffins

Raspberry Streusel Muffins

15 minPrep Time

20 minCook Time

35 minTotal Time

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For raspberry muffins:

1 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 large egg

1/2 cup granulated sugar

1/2 cup yogurt

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup fresh raspberries

For Streusel topping:

1/2 cup all-purpose flour

1/3 cup granulated sugar

1/2 stick butter-melted


  1. Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
  2. To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
  3. To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
  4. In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla extract .
  5. Fold wet ingredients into dry ingredients and mix everything together by hand.
  6. Spoon batter into prepared muffin tin (2 tablespoon in each cup).
  7. Cover the batter with the raspberries and then cover the raspberries with streusel topping.
  8. Place them in the oven and reduce the heat to 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.
Recipe Type: Dessert


39 thoughts on “Raspberry Streusel Muffins

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  1. I made these tonight. It seemed so easy; I didn’t think they could possibly turn out as well as yours looked. But… they were SO delicious. Thank you so much for the recipe!

  2. Could I substitute cranberries without changing any of the other ingredients? I’m thinking of making these for my office Christmas party this year.

  3. Can you use Greek yogurt with this receptive instead of plain? I plan to make these early in the morning but only have Greek yog in the fridge…. Thank you. Mary

  4. In the streussel ingredients you state 1/3 granulated sugar, is this 1/3 cup or 1/3 of the sugar from the muffin ingredient list? Thanks!

  5. These look delicious! I need to make four dozen muffins and I’m thinking these would be wonderful. Can you tell me the yield? I was surprised they might make more than six with only a cup of flour but then I read you used only a couple of tablespoons per cup so I’m guessing a dozen? Yes, yes indeed this recipe looks good. 🙂

  6. These are especially good and uses ingredients on hand. I used raspberries from my garden and the muffins tasted fresh and the flavor of the raspberry really came through. Not too sweet either. I used raspberry yogurt which is all I had on hand. I’ll certainly make these again and will try other fruit fillings.

  7. Hi ,made these this morning ,just tried one ,tho, it was good , next time I need more raspberries or think I will try them as combined raspberry and blueberry mix , thanks

  8. Isn’t it recipe standard to list the yield with prep and baking time? I had to assume this made 6 which a blueberry recipe I just made listed that also called for a cup of flour. The streusel all fell off the top because they were so full. PLEASE update your recipe!

  9. I have tried a few different muffin recipes in the past few months and they have all turned out success. This is my first time to try out this raspberry muffin recipe, . First, I put in exactly two tbsp of batter to each muffin tin; I could only fill six. Second, I tested the muffins with a toothpick after twenty mins baking time, the muffins were still wet … I had to bake ten mins more before the toothpick came out clean. I was trying to figure what might has gone wrong… Then I found that the Pinterest ingredient page says 1 1/2 cup flour, vs 1 cup flour on the recipe! Is that’s the reason my batter did not cook right? Is 1 1/2 cup the correct portion? Thanks!

    1. Hi CK,! cup is correct, Pinterest probably count together 1 cup flour for the batter and 1/2 cup flour for streusel topping. I’m sorry you didn’t have luck with this recipe.

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