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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Angela Ricardo Bethea says
Now that’s an interesting recipe. I’d love to make one someday and it even has blueberries too.
Amber Gardner says
These look and sound extremely yummy!!! This is definitely a recipe to try out on your own.
Cris says
What a great recipe for summer! Will try them out next weekend!
Laurie Gannon says
I really enjoyed the personal backstory about your family’s farm and all of the baked home goods you used to make. I bet these muffins are absolutely scrumptious! I need to make them this weekend!
Jessica Robinson says
Thank you so much Laurie!! I hope you’ll come back to find more great recipes!
Ada says
These sound and look so good! I’m going to try to make these for brunch this weekend.
Nabanita Dhar says
Oh, yummy.
I have been looking for easy recipes for my daughter.
Will try this some weekend.
Thank you 🙂
Brittany says
Oh my goodness these looks os delicious!!! YUUUMMMMM. I want to make them!!!
Princess Quinn says
These are absolutely yummy goodies. I’m gonna make them tomorrow for breakfast. My kids are picky when it comes to fruits, especially berries. I think I can make them love it by this recipe.
Jessica Joachim says
Oh how absolutely delicious! I love raspberry, and raspberry streusel muffins are a perfect way to enjoy them!
Paula Stewart says
I love raspberry muffins and also make blueberry ones when I want a red, white, and blue dessert tray. I’ll have to try this recipe next time.
Tara Pittman says
These sound so yummy. I need to make them for an afternoon snack with my friends.
Amber Myers says
Yum, I do enjoy muffins! These look fabulous. I will love the flavor. I’ve always loved raspberries.
Kristen Kirk says
Those sounds absolutely wonderful, maybe they will find their way to my brunch table next sunday.
Suzy says
Delish! I used 1/4 cup brown and 1/4 cup white sugar for the topping. This is my second time making these in a week! Great recipe!
Jessica Robinson says
So happy you love this recipe! I do that too, for making streusel, depends on what I’m making. Don’t forget to check out my cookbook for more great recipes!
Kristi says
Hi Jessica! I received your email this morning to notify about a new recipe – I can’t wait to try it this weekend! I did see there are no ingredients under Streusel Topping though? Thanks!
Jessica Robinson says
Hey Kristi!!
Goodness. thank you for noticing that! Recipe is updated with the ingredients for the streusel! (THANK YOU!!)
Kristi says
Awesome, thanks! 🙂