Raspberry Muffins with Streusel Topping

Name: Raspberry Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 375 g All-purpose Flour ((Plain flour)); 4½ tsp Baking Powder; 3 Large Eggs (room temperature); 300 g Granulated Sugar ((Caster sugar)); 345 g Sour Cream (room temperature); 240 ml Vegetable Oil; 1 tsp Vanilla Extract; ½ tsp Salt; 240 g Raspberries (fresh or frozen); 130 g All-purpose Flour ((Plain flour)); 130 g Granulated Sugar ((Caster sugar)); 113 g Unsalted Butter (melted)

These Raspberry Muffins used to sell out every day in my bakery. They are incredibly soft, a little tangy, and have a super-easy streusel topping.

Quick Look: Raspberry Muffins Recipe

Soft homemade muffins bursting with fresh raspberries, with a sweet and crunchy crumb topping.

Makes 18 muffins

Prep 10

Bake 20

Total 30

☆ Why make THIS version? Sour cream gives the muffins a lovely tang and, together with oil, keeps the crumb exceptionally soft. Both the batter and easy melted-butter streusel come together by hand in minutes - no mixer or rubbing in required.

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This raspberry muffin recipe is one of my oldest, tried-and-true recipes. It used to be a big hit with the customers when I had my bakery. The muffin itself is so beautifully soft and moist, with a slight tanginess to it from the sour cream. The tartness of the raspberries works really well with the sweetness of the muffins, and in my opinion, no muffins are complete without crunchy muffin tops!

I use the same easy batter for my homemade blueberry muffins, and the melted-butter crumb topping is my go-to for everything from muffins to 5-minute apple crumble. Both parts come together quickly by hand, and you can use fresh or frozen raspberries, so these are easy to make all year round.

Reader Review:

Fantastic, easy, and they are amazing! Thank you.

⭐⭐⭐⭐⭐ - Sherry

Jump to:

Quick Look: Raspberry Muffins Recipe
Key Ingredients
How to Make Raspberry Muffins
Variations
Storage
Watch How To Make Them (Video)
Raspberry Muffin FAQs
More Berry Bakes
Raspberry Muffins Recipe

Key Ingredients

You only need a few simple ingredients for these raspberry muffins, but the following notes will help you get the best texture.

Ingredients to make raspberry muffins - flour, sugar, butter, vegetable oil, sour cream, eggs, raspberries, vanilla.

All-purpose Flour - Plain flour in the UK. Weigh it if possible, as adding too much can make the muffins dry or dense.
Baking Powder - The full 4½ teaspoons is correct and helps create the tall muffin tops. Make sure it is baking powder rather than baking soda, and check that it is still fresh.
Sour Cream - This gives the muffins their exceptionally soft texture and gentle tang. Use full-fat sour cream at room temperature, or substitute an equal amount of thick, full-fat Greek yogurt.
Vegetable Oil - Oil keeps the crumb soft and moist even after the muffins have cooled. Choose a neutral oil such as vegetable, canola or sunflower oil.
Raspberries - Fresh or frozen raspberries both work.

See recipe card for measurements in both grams and cups (though I always recommend using a kitchen scale).

Basket full of freshly baked raspberry muffins with streusel topping.

How to Make Raspberry Muffins

Make the Crumb Topping

The crumble topping is an important part of this recipe, which is not to be missed! If I could just eat the crunchy tops off of all the muffins, I would! This is my base muffin crumb topping recipe, and it's super simple and quick to come together.

pouring melted butter into flour and sugar to make crumble topping for muffins.

Mix the flour and sugar together in a bowl, then add in the melted butter a little at a time, stirring with a fork, until the dry ingredients are all coated. You might not need all the butter.

bowl of crumb topping ready to go on top of raspberry muffins.

Use the fork to break up the mixture into large crumbly pieces. Set aside until you are ready to sprinkle it onto your raspberry muffins.

Make the Muffin Batter

process shot of making raspberry muffins - whisking eggs with sugar.

Whisk Eggs and Sugar

Preheat your oven to 425°F / 220°C and line a muffin pan with muffin liners.

In a large bowl, add the sugar and eggs, and whisk together until well combined and slightly paler in color.

Adding sour cream, vegetable oil and vanilla to raspberry muffin batter.

Wet Ingredients

Add the other wet ingredients, including the sour cream, vegetable oil, and vanilla. Whisk until combined.

process shot of whisking raspberry muffin batter.

Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Mix together and then pour into the muffin batter - mix gently until there are no visible streaks of flour. A few lumps is preferable to overmixing.

folding raspberries into raspberry muffin batter.

Fold in Raspberries

Add the raspberries and fold in gently. You may want to switch to a wooden spoon or spatula for this part, so the raspberries don't get stuck in the whisk.

scooping raspberry muffin batter into paper liners.

Scoop Muffin Batter

Scoop your muffin batter into the prepared muffin tins.

Fill your paper liners until they almost reach the top, you want to leave about ¼ of an inch of paper liner at the top. That doesn't sound like much, but this will help create that lovely muffin dome.

I like to use a large cookie scoop for this, but you can do it with a spoon.

Crumb Topping

On top of each muffin, sprinkle a generous helping of the streusel topping we prepared earlier.

Bake

Bake the muffins at 425°F / 220°C for exactly 5 minutes, then turn the temperature down to 350°F / 180°C without opening the oven, and bake for a further 13 - 15 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean or with moist crumbs.

Muffins made with frozen raspberries may need an additional minute or two.

Cool

Let the muffins sit in the pan for 10 minutes, then transfer to a wire rack to cool.

*If you are baking in multiple batches, make sure to let the oven heat back up to the first temperature before putting the second batch in.

bakery tip

How To Get Tall, Domed Muffin Tops

Two things create those high, rounded tops: filling the muffin cases almost to the top and starting them in a very hot oven. The high heat releases an initial burst of steam, which gives them a rapid rise; then the lower temperature allows the centers to bake through without the tops becoming too dark.

Variations

Lemon raspberry muffins - Add some lemon zest in with the wet ingredients. Or just fill the centres with some surprise lemon curd filling.
White chocolate raspberry muffins - Fold 170g (1 cup) white chocolate chips into the batter with the raspberries.
Mixed berry muffins - Replace up to half of the raspberries with the same weight of blueberries or blackberries.
Icing - Drizzle your muffins with some simple vanilla icing for an extra touch of sweetness.

Storage

These muffins are best on the day they are baked, while the crumble is still at its crunchiest. If you plan to eat them within 24 hours, keep the completely cooled muffins in a basket or loosely covered container with a clean tea towel draped over the top. The slight airflow helps preserve the crunchy topping.

For up to 3 days, store them at room temperature in an airtight container lined with paper towel. This keeps the muffins softer, although the crumble will gradually lose some of its crunch.

For longer storage, freeze the cooled muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then warm at 300°F / 150°C for 5-8 minutes to refresh the soft crumb and crisp up the topping.

Watch How To Make Them (Video)

Watch my video tutorial for how to make these muffins:

Raspberry Muffin FAQs

Is it better to use fresh or frozen raspberries for muffins?

Both frozen and fresh raspberries work perfectly well in muffins. You may choose one or the other based on the time of year; if raspberries aren't in season, then it may be better to use frozen for the best flavor. Frozen berries are also less likely to get crushed while mixing.

Should you thaw frozen berries before adding them to muffin batter?

No, it's actually better to add them straight out of the freezer; this stops them from leaking excess moisture into the batter or from bleeding colour into it. Muffins with frozen berries might need a couple of minutes longer in the oven though.

Do I have to add the streusel topping to these raspberry muffins?

No, you can absolutely just make these muffins with no topping without having to change the recipe, or alternatively you could sprinkle the top with some brown sugar, or add some icing after cooling.

More Berry Bakes

If you love a berryliscious treat, try some of these berry desserts:

See more Fruit →

Show Me Your Bakes!

If you tried this recipe, I'd love to know how it turned out in the comments!

Want to share a photo? You can send me a pic or tag @bonni_bakery on Instagram - I love seeing all your creations.

Jules (Juliane) Grasekamp, baking blogger at Bonni Bakery standing in the kitchen holding a heart spoon.

Hi, I'm Jules!

I'm a Scottish ex-bakery owner sharing my tried and true dessert recipes and expert tips to help you whip up impressive desserts at home.

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4.93 from 13 votes (6 ratings without comment)

Quick Look: Raspberry Muffins Recipe

Key Ingredients