Homemade Raspberry Muffins with a crumb topping are the perfect muffin recipe for breakfast. Raspberry Streusel Muffins are made with fresh or frozen raspberries and other simple ingredients.
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.
Some other great breakfast recipes to check out are Easy Banana Bread, Best Blueberry Muffins, Banana Muffins, and Chocolate Brioche French Toast.
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Raspberry Streusel 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
Streusel Topping
- In a medium bowl, using clean hands, blend together the streusel 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.
- 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.
Nutrition
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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.