Raspberry muffins with a crumb topping are perfect for breakfast, brunch or bake sales. Made in one-bowl with simple ingredients, fresh or frozen raspberries – ready in 30-minutes.
Bakery style muffins – easy to make from scratch with sweet & tart raspberries. Perfect for any occasion. You’ll want to make a big batch, because these are a crowd-pleaser.
Homemade muffins are perfect for breakfast, brunch and snacks. Be sure to try my blueberry muffins, banana muffins and cranberry orange muffins.
If you love raspberry like we do, check out raspberry peach jam, raspberry rhubarb jam and mom’s famous raspberry bars. Those are incredible!
Why this recipe works
- Ease – Made in one-bowl using simple ingredients. Either a stand mixer or by hand in a bowl with whisk.
- Flavor – Made with soft, cakey texture, moist and crumb topping.
- Uses simple ingredients – Readily available at most grocery stores. Fresh or frozen raspberries will work.
- No artificial flavors or preservatives – Homemade is better than store-bought.
What you’ll need
- Butter – Lard, butter or vegetable shortening used to add moisture to the dough.
- Sugar & brown sugar – Sweetens the muffins. Brown sugar helps keep muffins moist.
- Flour – Use your favorite brand all-purpose flour.
- Sour cream – Also adds moisture and a tangy flavor. Substitute buttermilk or Greek yogurt if needed.
- Eggs – Acts as a binder for the batter and helps them rise. I always use large eggs in my baking recipes. (Be sure to always crack eggs into a glass measuring cup or small bowl, then add to your batter!)
- Baking powder – Leavening agents that help it rise perfectly.
- Vanilla extract – Adds a wonderful flavor to the batter.
- Raspberries – Fresh or frozen raspberries will work.
How to make raspberry muffins
- Preheat oven – Preheat the oven to ensure muffins rise properly.
- Make crumb topping – In a large bowl, use your hands or a spoon to combine the flour, rolled oats, sugar, cinnamon, and butter. Combine well. Set aside.
- Cream butter and sugars – In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter with the brown sugar and sugar.
- Add eggs & sour cream – Add the eggs, sour cream, vanilla extract and salt.
- Add remaining ingredients – Add the flour and baking powder. Scrape bottom and sides of the bowl with a rubber spatula to ensure thoroughly combined.
- Fold in raspberries – Gently fold in raspberries into the batter with a spatula.
- Scoop batter – Use a cookie scoop or spoon to evenly scoop batter into muffin pans.
- Bake – Bake in a preheated 350-degree F oven for about 30-minutes.
More breakfast and brunch recipes
- Buttermilk biscuits
- Biscuits and gravy
- Jalapeno cheddar biscuits
- Blueberry muffins
- Banana bread
- Banana muffins
Recipe FAQs
No, you can put all of your ingredients into a large bowl and cream the butter with an electric hand mixer.
Grease muffin tins and muffins will easily remove from the baking pans without using baking liners. Paper muffin liners make cleanup easier.
Frozen raspberries should not be thawed before adding to the muffin batter. Thawing will create excess juices, adding too much liquid to the batter.
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Raspberry Crumb Muffins
Ingredients
Raspberry Muffins
- ½ cup (1 stick) unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup full-fat sour cream
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 cup fresh raspberries can substitute frozen
Streusel Topping
- ½ cup granulated sugar
- ¼ cup (½ stick) butter softened
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
Instructions
Crumb Topping
- In a medium bowl, using clean hands, blend together the crumb topping mixture. Set aside.
Raspberry Muffins
- In a large mixing bowl, cream together granulated sugar, brown sugar and butter. Add the vanilla extract, eggs, sour cream, salt and combine.
- Add the flour and baking powder. Scrape down the sides of the bowl occasionally with a rubber spatula.
- Fold in the raspberries with a rubber spatula.
- Scoop the batter evenly into 12-paper lined muffin tins. Top with crumb topping.
- Bake in a preheated 350 degree F oven for about 30 minutes. Or until a toothpick, when inserted comes out clean.
Recipe Notes
Nutrition
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Seanna says
These are so delicious!! Love your recipes Jessica!!
Jessica Robinson says
Thank you!
Darci Bull says
I’ve made the muffins twice! My family didn’t believe how good they were… my son thought I bought them at a bakery. Thank you good a great recipe!!!
Jessica Robinson says
Hey Darci,
So happy to hear you enjoyed the muffins!
earlene says
These are delicious 😍😍 I used greek yogurt in place of sour cream & frozen raspberries. It will definitely be making these again
Dawn says
I don’t do the streusel. I just sprinkle sugar on top before baking. These are delicious.
Jessica Robinson says
Glad to hear you enjoy the recipe even modified with just sugar on top.
Kathryn says
Made these and the whole family love them!! If I’m out of sour cream in the future could I sub milk or something else or would they turn out too wet? Thanks!
Jessica Robinson says
If you are ever out of sour cream you can use buttermilk or Greek yogurt. To make buttermilk mix together 1 cup whole milk and 1 teaspoon white vinegar or lemon juice. Glad you loved the recipe!
Diane says
Made these delicious muffins today. Only change I made was omitted oats from streusel topping (only had quick oats on hand and was not sure if they would work). This recipe is awesome. Very good muffins. My batch made 17 regular size muffin tin muffins (filled 2/3 full).
Jessica Robinson says
Hello Diane,
Totally fine to omit the oatmeal from the crumb topping. I love the blueberry muffins with just the sugar/cinnamon crumb topping. Glad to hear you enjoyed them! (Quick oats would have been fine in the streusel topping)
Mark says
I too have wild raspberries growing in my yard. Plus planted red ones too. These muffins are like holy cow!!! These things are great!! Best ever and i even made them…lol
Jessica Robinson says
Oh that’s awesome to hear!! If you have lots of raspberries, you can freeze them and make either raspberry jam, raspberry rhubarb jam or mixed berry jam with them too!
Anosa says
Looks absolutely amazing! I need to try these muffins at home for sure!
hey sharonoox says
Amazing pic, Jessica! I don’t usually bake plenty but I really like your recipe for a homemade muffins. It sounds really fun to make fun and I bet it taste yummy! Thanks for the recipe!
Jessica Robinson says
Thanks so much Sharon!! Glad you stopped by!
Rawlings sunday says
This is good and lovely. Its absolutely delicious. Awesome work here.
What Corinne Did says
They look so tempting! I had never seen such muffins but i will try that recipe, you can be sure of it!
kopikang says
I baked this morning. I always do chocolate brownies. I need to try out a different recipe. Good thing I found this helpful post. My son will like this muffin!
-erica
Olga Zak says
This looks yummy.. I love trying new recipes. I need to make them this weekend!
Kaylyn - Life on the Rocks says
This was a great read. Thanks for this! They look so yummy.