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Raspberry Streusel muffin sitting on an aqua floral plate with remainder of muffins cooling in the background on a baking rack.

Raspberry Streusel Muffins

Raspberry Streusel Muffins are the perfect treat for your next breakfast or brunch. Full of fresh raspberries and a golden streusel topping.
Course Breakfast, Breakfast or Brunch
Cuisine American, Southern
Keyword Raspberry Muffins, Raspberry Streusel Muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 320kcal
Author Jessica Robinson


Raspberry 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

Streusel Topping

  • 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


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.


Calories: 320kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 291mg | Potassium: 166mg | Fiber: 2g | Sugar: 27g | Vitamin A: 395IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg