Raspberry Jam Streusel Muffins

These Raspberry Jam Streusel Muffins are mega low fuss with maximum flavor! Using basic baking ingredients for your muffin base and adding in raspberry jam and quickly thrown together streusel, you're in for a truly delicious breakfast treat.
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This raspberry jam streusel muffins recipe was actually queued up for October…I was thinking all our summer berries would be gone and we might be craving a bright bite of summer.

And fall is when I crave muffins the most…probably because they ooze cozy. But the more I futzed with the recipe the more I wanted to share it asap.

That’s the problem with working ahead with recipes, I just want to share them as soon as it’s finished. And these were too good to save for later.

These raspberry jam streusel muffins are ridiculously good and incredibly easy to make, with things you most likely already have: flour, jam, milk, sugar…all of the baking basics.

We currently have five dozen of these raspberry jam streusel muffins lying around, in case anyone wants to come save me from myself? 

An overhead view of raspberry muffins.

Muffins Details

Raspberry Jam

You can use any jam flavor that you would like…I just happen to love raspberry jam. You want a jam that has an oozy consistency, but still some nice chunks in there.

Muffin Streusel

I think it’s important to clump your streusel together by pinching it between your fingers AND give it some fridge time…I think that yields the prettiest streusel situation. This recipe for streusel doubles like a boss, so consider making extra and freezing it…nothing makes me happier than streusel on demand.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Raspberry Jam Streusel Muffins | Recipe via DisplacedHousewife

Raspberry Muffin FAQ

How Will I Know When My Muffins Are Done?

You’ll know that your muffins are ready when the tops spring back when gently pressed. If your oven runs hot, check them a little earlier to see if they’re done.

Do I need a Mixer?

These don’t have to be made in a mixer…it’s just hella handy when creaming butter + sugar. Feel free to use your gorgeous arms and a wooden spoon /spatula.

Can I Make These Muffins Ahead of Time?

These are a great make-ahead brunch-y item…cover the top of the batter with plastic wrap and stash in the fridge for several hours and up to overnight for fresh muffins in the morning. Life is good.

Shall we get our raspberry jam streusel muffins on?

A half eaten muffin on a wooden cutting board.
A side profile of muffins with a white background.

More Breakfast Treats!

I love breakfast/brunch and basically anything that begs me to sit around, sip champagne and slowly eat and chat the day away. With that in mind, here are some of my favorite breakfast eats: these Banana Chocolate Chip Muffins are THE BOMB (and so simple).

I can’t get enough of these Flaky Prune Danishes. And before you get your knickers in a twist about prunes, know that a) these are delicious and b) you could replace the prunes with lemon curd or cherry jam or whatever is floating your boat at the moment.

These Crispy, Buttermilk Waffles are my site’s sleeper hit, waiting to be discovered. They are crispy, as the name implies and just utter perfection. I know, I know, I need to update that page. Babysteps.

Enjoy your Raspberry Jam Streusel Muffins!

Rebecca Firth

The inside of a raspberry jam muffin.

Raspberry Jam Streusel Muffins

These Raspberry Jam Streusel Muffins are mega low fuss with maximum flavor! Using basic baking ingredients for your muffin base and adding in raspberry jam and quickly thrown together streusel, you're in for a truly delicious breakfast treat.
5 from 4 reviews
Print Save Rate
Prep Time: 15 minutes
Cook Time: 18 minutes
Course: Muffins
Cuisine: Breakfast
Keyword: Raspberry Jam, Muffins, Breakfast, Streseul, Brunch, Baking
Servings: 16 regular muffins


For the Streusel

  • 1/3 cup (45 g) all-purpose flour
  • 2 tablespoons (28 g) light brown sugar (packed)
  • 1/2 teaspoons cinnamon
  • 2 tablespoons (28 g) unsalted butter (room temperature)

For the Muffin

  • 10 tablespoons (141 g) unsalted butter (room temperature)
  • 3/4 cup (150 g) granulated sugar
  • ¼ cup (55 g) light brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1 tablespoon (2 g) lemon zest
  • 2 ½ teaspoons real vanilla extract
  • 2 1/2 cups (228 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground nutmeg
  • 1 cup (240 g) whole or 2% milk (room temperature)
  • 3/4 cup (240 g) your favorite raspberry jam


  • Preheat the oven to 400°F (200℃) and place a rack in the top 1/3 of the oven, at least 6 inches from the heat source. Grease a regular muffin tin or use muffin liners.
  • To make the streusel, in a small bowl whisk to combine the flour, brown sugar and cinnamon. Use your fingers to work the 2 tablespoons of butter into the mixture until it resembles wet sand. Use your fingers to clump it together. Cover and set in the fridge to chill until ready to use.
  • In an electric stand mixer fitted with the paddle attachment add the butter, granulated sugar and brown sugar and mix on medium until light and fluffy, about 4-5 minutes. With the mixer on low, add in the eggs, one at a time, making sure each is well blended before adding in the next. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. Add in the lemon zest and vanilla and run the mixer for 1 minute more.
  • In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, sea salt and nutmeg. With the mixer on low, alternate adding the flour mixture and the milk in two additions, ending with the milk. When it is just blended, take the bowl out of the mixer and scrape the sides and bottom of the bowl with a spatula to make sure everything is combined. ***At this point, you can wrap the bowl tightly and stash in the fridge for several hours or overnight…because fresh raspberry jam streusel muffins in the morning (with little effort) is called living your best life.
  • Scoop 1 ½ tablespoons of batter into the muffin liners and top with 1 teaspoon of raspberry jam in the center. The batter is thick, so press the jam in to push the batter to cover the bottom of the muffin cup. Top with another 1 ½ tablespoons of batter and ½ teaspoon-ish additional raspberry jam. The muffin cups will be just over ¾ full. Let the muffins sit for at least 15 minutes before putting in the oven; this helps them get a wee more rise (and is optional).
  • Sprinkle the tops with the streusel (pinching it into clumps before dropping on the muffin) and bake for 18-22 minutes in the top third of the oven or until the tops spring back when gently pressed. You want them to be puffed up and slightly golden. For best results, bake one tin at a time and rotate midway through baking. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack. Store airtight at room temperature…they’ll keep for a couple of days but I liked them best the same day they were baked.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Emma Lyons February 5, 2023 at 12:51 PM

    5 stars
    Super yummy! A lot of work though or maybe I’m just slow but it took me an hour to get these in the oven. I used almond milk and they came out great! I also cut the sugar a little by using monk fruit sugar substitute for 1/4 cup of the 3/4 cup sugar

  • Ellyn January 21, 2023 at 7:09 PM

    Can you use almond milk in lieu of 2% milk in this recipe?

    • Rebecca Firth January 24, 2023 at 2:01 PM

      Hi Ellyn,
      I haven’t tested them with almond milk, but I’m thinking it would still work. Almond milk can slightly change flavor and texture. If you make them with the almond milk let us know how it goes.

      I often use water in place of milk in cakes and muffins…I haven’t tested these using water either, but believe this would work as well.

      Have fun! xo

  • Danielle July 29, 2020 at 4:52 AM

    5 stars
    These were exquisite! So moist and the flavors were on point. My new favourite muffin recipe! Thank you for sharing! xo

  • Christine January 19, 2020 at 9:07 PM

    Can these be baked in a Convection oven or would that hamper the rising of these? Also would this recipe work as Mini muffins in mini muffin tins?

  • sauvewomen March 5, 2019 at 8:48 AM

    nice a blogs and shared good information.

  • Stephanie February 19, 2019 at 8:38 PM

    Do you think Trader Joe’s Carrot Cake Jam would fare well here, or get lost?

    • Rebecca Firth March 2, 2019 at 9:47 PM

      Hey! I apologize for the delay. I haven’t tried that jam, but I think you could sub in any jam that you love and they would be fab! Have fun! xoxo

  • Joyce September 25, 2018 at 9:46 PM

    These look sooo good. On the menu this weekend.
    I love baking muffins and quick breads.

  • Laura | Tutti Dolci September 7, 2018 at 4:36 AM

    Such dreamy muffins, I love those pockets of raspberry jam!!

  • Kellie September 4, 2018 at 3:57 PM

    You’ve done it again!
    I tripled the recipe (don’t ask how I managed to mix it as I’m still not sure) and made 4 dozen of these AMAZING muffins! HOLY MOLY, they are irresistible. My husband and son ate 2 of them before there was time to let them cool … the jam is like molten lava but I don’t think that either one of them cared. Packaged them up last night to send off to school with my kiddo for his teachers 2nd week of school treat – High School teachers need a bit of love too! Now I’m sitting at work wishing I would have brought one for myself to enjoy this morning. Just ordered your cookie book and can’t wait to read it cover to cover!

  • Jessica Canva August 29, 2018 at 7:05 AM

    Looks really yummy!…. I have been searching for the perfect cupcake recipe to try out………thanks for sharing.

  • yessenia August 28, 2018 at 12:45 AM

    These look so good!!! My favorite thing to make during the fall are chocolate chip cookies!!!

    • Rebecca Firth August 28, 2018 at 3:50 PM

      Hi Yessenia! Chocolate chip cookies are my favorite to make any time of year!!!! Thank you and good luck!! xoxo

  • Holly August 27, 2018 at 8:22 PM

    These look DIVINE. I truly cannot wait for your book. Every recipe of yours that I make is such a winner.

    • Rebecca Firth August 28, 2018 at 3:49 PM

      Thank you Holly!!! That is so nice to hear!! And I hope you love it!!! xoxo

  • Asma August 26, 2018 at 6:54 PM

    These look fantastic! Definitely going to make them if I can find some local berries. My favourite thing to bake in the fall is apple cake/muffins! Can’t wait until honeycrisps are in season, and I can get on that.
    I’m sooo ready for your book to arrive! Thanks for the giveaway!

    • Rebecca Firth August 26, 2018 at 7:13 PM

      Thank you so much!!! They’re made with jam (no need for berries) — which makes them the perfect fall/winter muffin! And I’m with you on the apple cake/muffins — one of my favorites. Thank you so much for pre-ordering and good luck with the giveaway!!! xoxo

  • Melissa C. August 26, 2018 at 3:23 PM

    Pumpkin whoopie pies with salted caramel filling! Mmm

  • Mary Ann | The Beach House Kitchen August 26, 2018 at 2:14 PM

    Totally my kind of muffin Rebecca!! Lovin’ that crumb and all that oozy jam! Getting these on my baking list ASAP!!

    • Rebecca Firth August 26, 2018 at 4:56 PM

      I hope you love them Mary Ann!!! They’re so good!! xoxo

  • Katie August 25, 2018 at 11:51 PM

    I haven’t made apple pie in years, but I think apple pie would be my favorite thing to bake for fall! When I was a kid my aunt and I would go out in the field in front of her house and pick apples and use them to make apple pie. It was like fulfilling all my Little House on the Prairie dreams.

    • Rebecca Firth August 26, 2018 at 1:50 AM

      Apple pie is such a cozy fall favorite…I’m thinking I need to put a recipe for one on the blog! Thank you for pre-ordering and good luck!! xox

  • Gwen August 25, 2018 at 10:25 PM

    Gah! I feel like I’m stalking you- I send you messages on insta- I comment on your blog- (I’ve been sitting at the computer waiting for the votes to be counted-for this recipe). My favorite fall food to make is apple pie with gravenstein apples served with sharp cheddar cheese. My grandma used to serve it to us around Halloween and I make it for my kids a few times every fall. I live in Florida l- I just wished we experienced a true fall….

    • Rebecca Firth August 25, 2018 at 10:31 PM

      Hey Gwen!! You’re not stalking me!!! :):) …I absolutely love apple pie and my mom’s is my favorite!! …I sometimes lament that we don’t get a proper winter in CA too…when i’ve lived places with seasons I always love it and look forward to this time of year. Happy baking + good luck with the giveaway!! xoxo

  • Lara August 25, 2018 at 9:52 PM

    These look delicious!! I’m so excited for your cook book to come out! I’ve already preordered and everything… the streusel in these looks amazing btw

    • Rebecca Firth August 25, 2018 at 10:02 PM

      Thank you Lara!!! I’m so excited for you to get the book!! Good luck with the giveaway!!! xox