A beautiful, bright, moist, fluffy Easy Raspberry Muffin Recipe just for you! How many adjectives can I throw at us? Let’s see…
These are one-bowl (ish) delicious raspberry streusel muffins. By ‘ish’ I mean that we’ll mix the streusel in the same bowl as we mix the muffins (no need to clean it out).
It’s not a strict one-bowl recipe per se, but I think I would define it as one-bowl adjacent and that’s one bowl enough for me!
The crumb on these is so light, moist and bouncy, you will love it. Laced with lemon flavor (lemon zest FTW) and loaded with raspberries. What could be better?
You can peruse all of my muffin recipes, and be sure to check out my favorite Banana Chocolate Chip Muffins (with streusel), Best Ever Homemade Blueberry Muffins and my favorite Chocolate Espresso Muffins!
Let’s make some yummy homemade raspberry muffins!
Why You Should Bake
These Delicious Raspberry Muffins STAT!
- They’re fluffy muffins with the ultimate muffin texture: light, moist and bouncy
- These easy berry muffins are loaded with flavor (bright berries, zesty lemon zest, buttery streusel and tangy sour cream make for the most delicious muffins!)
- They are shockingly easy to make (almost one-bowl wonders!)
- The combinations of sour cream + a wee bit of oil keep these raspberry muffins mega moist
- This raspberry muffin recipe is bursting with fresh berries
- A light, crunchy streusel topping covers the tops of the muffins (you can read more about streusel topping; although the one in this recipe is a wee different than that one, see notes in How to Make Streusel Topping section below)
- This muffin batter can be mixed the night before and baked fresh in the morning, see the Notes section below the recipe!
I just made these and they are delicious! I was very generous with the batter in the muffins [sic] and loved the outcome. The 27 minutes worked for me.
—Sally
How to Make the Streusel Topping
I love streusel any way you sprinkle it! I have this delicious brown sugar-based streusel topping recipe that I use for so many recipes. *However* this particular streusel recipe is a wee different than my usual one.
This streusel is made without brown sugar (plot twist). It’s a super simple (LOVE) streusel topping that’s made with just granulated sugar, flour and butter (and a wee pinch of salt).
I sometimes think of this as a spring streusel or a blond streusel because of its light color. I also love that it lets the beautiful color of the fruit really be the star of the show. Bonus you still get that awesome streusel crunch and flavor.
We mix the streusel in the same bowl as the muffin batter (no need to clean out the bowl). Then transfer the streusel to a smaller bowl and stash it in the fridge until you’re ready to use. I know, now we have two bowls.
But let’s not get stuck on technicalities. We’re still making some streamlined muffins.
Baking Muffins with Fresh or Frozen Raspberries
Life isn’t always handing us fresh, juicy raspberries, so in a pinch, you can definitely use frozen raspberries. Ideally, you’ll have a scale and use an equal amount of weight whether the raspberries are frozen or fresh.
If using frozen, mix into the batter when frozen, no need to defrost. You may need to tack on a couple more minutes of baking time to make sure they are baked through. I always look around the pieces of fruit at the top of the muffin.
If the batter is baked next to those pieces, chances are your muffins are perfectly baked.
When folding in fresh raspberries, they will break in the batter. I’m totally ok with that in fact, I kinda like it. Don’t go crazy and mash them up. But some breakage is nice (see How To photos below).
Using Fresh or Frozen Raspberries
For fresh raspberries, make sure they are completely dry before adding them to your muffin batter. Don’t worry if the raspberries break up when mixing them into the batter.
For frozen raspberries, break up any large clumps of frozen raspberries and cut up any extra-large berries. A bunch of frozen raspberries in one area of the muffin will cause it to bake unevenly.
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!
Step-by-Step Instructions (with photos!) to Make
Perfect Raspberry Muffins
Below are step-by-step photos (with captions) to make THE BEST Raspberry Muffins with Streusel perfect every time! My biggest tips are:
- Really Cream the Butter and Sugar! You can mix these with an electric stand mixer, hand mixer or using a bowl and spatula. Whichever method you use, make sure you really cream the butter and sugar for the lightest texture. Don’t skip this step!
- Optional Muffin Batter Rest. I love to let my muffin and cake batters have a short rest prior to baking. This gives the flour time to absorb some moisture and can result in a puffier muffin crown (love). Letting the batter sit for 10 to 20 minutes is all it needs before scooping and baking your muffins. See the Notes below recipe about resting the muffin batter in the fridge overnight.
- Use Every Other Muffin Well (also optional!). If you leave every other muffin well empty (see photo below) you allow more heat to hit the muffins which causes more rise. I highly recommend it because a taller muffin also means a lighter texture. Just make sure to let your muffin tin cool down completely before putting your next batch in.
- Don’t Forget to Turn Your Oven Heat Down. I use a muffin-baking method I used many moons ago to get a super high rise. You start off with high heat and then lower it after 10 minutes. Make sure to set a timer so you don’t burn your muffins.
Let’s make some mega delicious Lemon Raspberry Muffins!
For the Streusel Topping
For the Muffins
Shop this Easy Raspberry Muffin Recipe
My absolute favorite tools for making these moist muffins are:
My favorite heat–safe, glass, stackable bowls, my favorite whisk, my favorite spoonula, my fav microplane (for lemon zest), 2 tbsp cookie scoop (because we can’t live without them!), a practical muffin tin (not the one in the photos) and my trusty scale for precision.
This is everything I use at home when recipe testing and making these muffins! It’s also what you’ll see in the photos. If I’ve left anything out, drop a note in the comments and I’ll add it.
For more fun shopping, check out my Shop (aka my favorite things!).
Favorite Muffin Recipes
For more muffins, check out my Favorite Blueberry Muffins, Banana Chocolate Chip Muffins, Chocolate Espresso Muffins and you can find more muffin recipes here!
Want more muffin/cake tips, ideas & recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes!
This recipe was inspired by a beautiful Blackberry Streusel Muffin my daughter, Stella, shared with me recently. I’m more likely to have raspberries than blackberries, so I made my version with the former.
Feel free to sub in blackberries, but I would halve them if they’re really large ones.
Enjoy the best Raspberry Streusel Muffins!
Easy Moist Raspberry Muffins Recipes (with Streusel)
Ingredients
For the Streusel Topping
- 1/2 cup (68 g) all-purpose flour (how to measure flour)
- 1/4 cup (50 g) granulated sugar
- ¼ teaspoon sea salt
- 4 tablespoons (57 g or 1/4 cup) unsalted butter (room temperature and cut into 4 pieces)
For the Muffin
- 1 cup (200 g) granulated sugar
- 8 tablespoons (113 g) unsalted butter (room temperature)
- 2 tablespoons lemon zest (about 2 lemons)
- 1 tablespoon (14 g) cooking oil (such as olive oil, sunflower or grapeseed oil)
- 1 teaspoon almond extract (or real vanilla extract)
- 2 large eggs (room temperature)
- 2/3 cup (163 g) full-fat sour cream (room temperature)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups + 2 tablespoons (281 g) all-purpose flour (how to measure flour)
- 12 ounces (340 g) fresh raspberries (see )
Instructions
For the Streusel
- In the bowl of an electric mixer fitted with the paddle attachment*, add the flour, sugar and sea salt and mix for 1 minute on low. Add in the butter and run the mixer until the streusel mixture resembles wet sand and when pinched together it holds into clumps. Transfer to a small bowl and store in the fridge, covered, until ready to use.*Recipe can be made with a handheld mixer or with a bowl and spatula; see Notes below recipe.
For the Muffins
- Preheat the oven to 425°F (220°C). Line every other muffin well of your muffin pan with paper liners.
- In the same bowl of an electric stand mixer fitted with the paddle attachment (no need to clean it) add the sugar, butter, lemon zest, oil and almond extract and mix on medium for 4 to 5 minutes or until the texture is light and fluffy. Take a big whiff, it smells delicious. Add the eggs, one at a time, making sure the first is well blended before adding in the second. Scrape the sides and bottom of the bowl to make sure everything is well blended.
- Add in the sour cream and run the mixer on low for 1 minute or until well blended. It should look light, fluffy and whipped, with the softest yellow color from the eggs, butter and lemon zest. Add in the baking powder, baking soda and salt and mix for 30 seconds.
- Add the flour and mix until barely combined and you still see streaks of flour. Fold the raspberries. At this point you can let your muffin batter rest for 10 to 20 minutes for a higher muffin top and/or stash in the fridge until the following day (see Notes below recipe).
- Scoop the muffin batter into the prepared muffin tins, filling every other muffin liner at least 3/4 full. If there aren't any raspberries on the top, add some raspberry bits for some pops of color. Sprinkle the streusel topping evenly over the tops; you'll need to slightly press down for the streusel to stick to the top of each muffin and not fall of while the muffin rises in the oven.
- Bake for 10 minutes in the center of the oven and then reduce the heat to 350℉ (177℃) and bake for 15 to 17 minutes more. When done, the tops will be light golden brown and puffed up; they should also bounce back when gently pressed in the center. Make sure the batter closest to the fruit is baked through. For best results, bake one tin at a time. Let cool in the muffin pan for about 10ish minutes, then use a butter knife to help get the warm muffins out before transferring to a wire rack.
Notes
Mixer vs Your Arms
I mention an electric mixer in the instructions. However, this perfect muffin recipe is a recipe that can easily be made with a large mixing bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome light muffin texture. Additionally, you can use a hand mixer if you have one handy!Overnight Homemade Muffins
You can mix the streusel topping and the muffin batter and store separately, each covered in an air tight container, in the fridge overnight. The muffin batter will be quite firm in the morning (that’s ok). Scoop and bake the muffins as outlined in the recipe instructions. I have not tested this muffin batter overnight with frozen raspberries. I will update once I do!Lining Your Muffin Pans
If you don’t have paper muffin liners, make sure to butter and flour (or use non-stick baking spray) really well.Tips for Tall Muffin Tops
- Let the batter sit for 10 to 20 minutes (or overnight in the fridge) before scooping and baking.
- Use every other muffin well so that more air circulates around the muffin.
I just made these and they are delicious! I was very generous with the batter in the cupcakes and loved the outcome. The 27 minutes worked for me.
I’m so glad you liked them! Thanks for your recipe notes! xo
I loved the flavor and the crumby texture of these muffins – especially with organic garden raspberries I had frozen for the winter. I did have an issue having kept the dough in the fridge overnight. Not sure how long to bring to room temp so the first batch didn’t rise as much as the second. Also, the frozen raspberries kind of clumped together and I wish there were additional instructions for both of those issues. Still YUMMY!
Hi Pam!
So happy you loved the texture and flavor! As I noted in the Notes Section below the recipe, I haven’t tested the overnight version with frozen raspberries (only fresh). Thanks so much for your notes on that!! I hope to make them that way soon as well and I will add my notes as well. Enjoy your muffins! xo
Thanks Rebecca!
Look forward to reviewing your updates for next iteration.
You rock!
You’re so nice, thank you!!! xox
Hello — I made these this past weekend for my houseguests. Unfortunately, they did not turn out great. I let the batter rest overnight and baked the following morning. Even after baking 2 minutes longer than suggested, when cutting the muffins open there was uncooked batter surrounding the berries. (The tester came out clean.) Not sure what I did or if it was because they became too moist sitting overnight.
Hi Joann,
It sounds like they needed more time in the oven; oven temps vary, and I wonder if this could be the issue.
One other thought would be if your raspberries were washed prior to adding them to the batter. They should ideally be completely dry before adding to the muffin batter.
The overnight rest, if anything, helps the flour absorb some moisture…so that shouldn’t be the problem.
Please reach out with any more questions!
xo
Can I make with greek yogurt instead of the sour cream?
Hi Jada!
Yes you can substitute Greek yogurt for the sour cream 1:1.
Ideally, use a 5% full fat Greek yogurt (and not fat-free or low-fat). If you use something with significantly less fat it will affect the texture. Let me know if you have any other questions! xo