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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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! 🙂