Raspberry Jam Streusel Muffins + Pre-Order Giveaway!

Raspberry jam streusel muffins are ridiculously good and incredibly easy to make, with things you most likely have: flour, jam, milk, sugar—all the basics.

THIS GIVEAWAY IS NOW CLOSED!!!!
First order of business, we have our first
Cookie Book pre-order giveaway happening now!! We’re giving away: 1 set of my favorite madeleine tins, 1 jar of The Cookie Book Luxe Sprinkles (these are AMAZING!!!), my favorite 1 tablespoon cookie scoop (perfect for Madeleines) and a black canvas Get Stuffed Cookie Book bag (named for the stuffed cookie chapter and I loveeeeee them!!!). Get more info on The Cookie Book Raspberry Jam Streusel Muffins | Recipe via DisplacedHousewife

 

Raspberry Jam Streusel Muffins | Recipe via DisplacedHousewife

 

Raspberry Jam Streusel Muffins | Recipe via DisplacedHousewife

 

Raspberry Jam Streusel Muffins | Recipe via DisplacedHousewife

 

Raspberry Jam Streusel Muffins

INGREDIENTS

Makes 16 Regular Muffins

For the Streusel

  • 1/3 cups all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoons cinnamon
  • 2 tablespoons unsalted butter, room temperature

For the Muffins

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

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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). 
  6. 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.
  7. Be sure to tag me @displacedhousewife #displacedhousewife so I can see your raspberry jam streusel muffins!!

 

Raspberry Jam Streusel Muffins + Pre-Order Giveaway!

Raspberry jam streusel muffins are ridiculously good and incredibly easy to make, with things you most likely have: flour, jam, milk, sugar—all the basics.
5 from 1 review
Print Save Rate
Course: Muffins
Cuisine: Breakfast
Servings: 16 regular muffins

Ingredients

  • For the Streusel
  • 1/3 cups all-purpose flour
  • 2 tablespoons brown sugar packed
  • 1/2 teaspoons cinnamon
  • 2 tablespoons unsalted butter room temperature
  • For the Muffins
  • ½ cup + 2 tablespoons unsalted butter 10 tablespoons total, room temperature
  • 3/4 cup granulated sugar
  • ¼ cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tablespoon lemon zest
  • 2 ½ teaspoons real vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground nutmeg
  • 1 cup 2% milk room temperature
  • 3/4 cup your favorite raspberry jam

Instructions

  • Preheat the oven to 400 degrees F 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 tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

25 Comments

  • 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

    Reply
  • 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?

    Reply
  • sauvewomen March 5, 2019 at 8:48 AM

    nice a blogs and shared good information.

    Reply
  • Stephanie February 19, 2019 at 8:38 PM

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

    Reply
    • 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

      Reply
  • Joyce September 25, 2018 at 9:46 PM

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

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

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

    Reply
  • 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!

    Reply
  • 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.

    Reply
  • yessenia August 28, 2018 at 12:45 AM

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

    Reply
    • 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

      Reply
  • 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.

    Reply
    • 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

      Reply
  • 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!

    Reply
    • 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

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

    Pumpkin whoopie pies with salted caramel filling! Mmm

    Reply
  • 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!!

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

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

      Reply
  • 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.

    Reply
    • 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

      Reply
  • 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….

    Reply
    • 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

      Reply
  • 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

    Reply
    • 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

      Reply

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