Raspberry Streusel Muffins

What beautiful muffins! I don’t think you can beat any baked good that calls for fresh berries from the market, and these sound incredibly delicious and perfect for a summertime breakfast! Thanks for sharing!

These are really good and moist muffins. I only had peach yogurt and and they taste fantastic!

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I read one comment that said they had used partly thawed raspberries and cooked it about a minute longer. This would be wonderful if that would really work. Have you tried using frozen berries, not just raspberries?

Ive made your blueberry muffins before and love them – thinking of doing these with white chocolate chips.. thoughts?

I made these a few days ago..and they were awesome. I did have to add a bit more flour and sugar to the streusel to make it crumbly. Also I used sour cream because I did not have any Greek yogurt. I want to make these again…but I wanted to use frozen raspberries this time. Have u tried them using frozen?

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Thanks for the post.

The muffins are excellent! Only problem that I had is that the batter turned out red so I don’t have the pop of color in mine. It could be because I used frozen, organic raspberries and as they thaw, they tend to “bleed.” I don’t care though because fresh exists mostly in our home gardens and frozen is very fresh, not sitting around in back room bins for months on end. I used the Splenda baking mix and nobody can tell the difference!

This looks so good! Do you use this muffin batter base for any other kinds?

These were really tasty. I used peach yogurt and fresh raspberries. The Fresh raspberries didn’t really cook down into the muffin batter. They just stayed on top, looking like whole raspberries. Will make again!

is it alright if i replace the raspberries with strawberries?

Made these last night. Used fresh raspberries from a bush near by, and used water instead of yogurt because I didn’t have any, and they still came out so moist and delicious. I will definitely be making these again. Thank you!

These muffins are delish – I’m rarely inspired to write a review, but they tasted so good I had to. I didn’t have yogurt, I subbed half buttermilk, half sour cream, baked a little longer cuz batter was wet. Turned out yummy!

I really like this recipe! The texture and flavor of the final product is great, super moist and cakey with a lovely crunch from the streusel. I will definitely make it again, with some adaptations:

Like many other reviewers, I found the muffins to be quite small. In fact I had to make a second batch, because I needed at least a dozen, and in my first attempt it was all I could manage to stretch it out to 11 and they were tiny. The ample amount of streusel helped make up for that but I’d still have liked them a bit larger. I would probably 1.5x it to make 12 standard-size muffins, or double it to make 18. As is, I think this recipe is good for 9 muffins but would be too much for 6.

As with any bake that contains yogurt and baking powder, try to get it baking as quickly as you can after combining the two — the lactic acid in the yogurt starts reacting with the baking powder immediately, and if you wait too long you won’t get a good rise. Make sure your muffin pan is lined and prepped and your streusel is ready to go so you can fold everything together fast, get them topped off and into the oven. To help save time during this crucial step, I coated my frozen berries in flour then folded them straight into the batter, rather than pressing them into the batter one-by-one as in the instructions.

I added extra flour to my streusel as it was quite wet as written. I also tossed in a dash of cardamom and cinnamon that added a nice subtle spice note. I do really like that the recipe has you make a good bit of streusel relative to the amount of muffin batter. It’s the best part. 🙂

With these minor adjustments, I’ll definitely keep using this. I think it would also make a great base recipe for other fruits, like cranberries with some cardamom and orange zest added, or blueberries with a little extra vanilla and cinnamon. Thanks for sharing this!