These deliciously moist and flavorful Raspberry Streusel Muffins are perfect for your next breakfast or brunch. Homemade Raspberry Muffins with a crumb topping are the perfect muffin recipe for breakfast.
Growing up, we had bushes of wild black raspberries that intertwined into the hand-laid stone wall my grandfather had built. Each summer those bushes were full of plump raspberries to pick and make into all sorts of desserts, jams, and jellies. This is probably why anything with raspberries or raspberry jam was always one of my father’s favorites.
Along with our maple syrup production, we made pickles, jams, jellies, fruit roll ups, dried all of our own fruits, etc. My mom also had a home baking business out of the farm kitchen. The recipe for these moist and delicious Raspberry Streusel Muffins was inspired from the memories and baking lessons in that farm kitchen. So simple to make and everyone will be loving them!
Do I need to use a stand mixer to make muffins?
No, you can put all of your ingredients into a large bowl and cream the butter with an electric hand mixer.
Can you make muffins without the liners?
Sure, you can bake beautiful muffins and remove them easily from the baking pans without using baking liners, as long as you grease your muffin tins. But, personally, I love to use muffin liners, as the clean up is so much easier. And, if you decide to spread the love throughout the neighborhood, they’re easier to handle.
Do you have to thaw frozen raspberries before baking?
While I recommend using fresh raspberries. Frozen raspberries do not need to be thawed before you add them to your muffin or cake batter. Unless a recipe specifically states to thaw berries, they can be left in their frozen state.
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Raspberry Streusel Muffins
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup full-fat sour cream
- 1/2 cup granulated sugar
- 1/2 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
- 1/2 cup granulated sugar
- 1/4 cup (1/2 stick) butter softened
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- In a medium bowl, using clean hands, blend together the streusel topping mixture. Set aside.
- 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.
- Scoop the batter evenly into 12-paper lined muffin tins. Top with streusel topping.
- Bake in a preheated 350 degree F oven for about 30 minutes. Or until a toothpick, when inserted comes out clean.
- For the streusel topping:
- mix the ingredients together with your hands.
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