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Easy Moist Raspberry Muffins Recipes (with Streusel)

The yummiest one-bowl (ish) Easy Raspberry Muffins start with a moist sour cream muffin batter that is loaded with lemon and bursting with fresh raspberries (frozen raspberries can be used too!). Each muffin is topped with buttery, crispy streusel topping (perfection). Lots of tips on getting a nice, tall muffin top as well as an optional overnight batter rest so you can have fresh-baked muffins in the morning!
5 from 2 reviews
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Prep Time: 13 minutes
Cook Time: 27 minutes
Course: Breakfast Brunch
Cuisine: Muffins
Keyword: Raspberry, Lemon Streusel, Muffins, Breakfast, Brunch, Baking, Recipe
Servings: 13 muffins
Author: Rebecca Firth

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.
You do not have to do either of these things, the muffins will still come out delicious if you can't be bothered!

Muffin Storage

Once baked, store these moist raspberry muffins at room temperature. Under a cake dome, the streusel topping stayed crunchy for the first 24 hours. It started to get soft after that. 
 
 
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