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Raspberry Muffins: A Taste of Summer All Year Round

Raspberry Muffins

In the summer, when our garden is bursting with fresh raspberries, these muffins are a particular favorite of mine.

The muffins are as excellent as (if not better than) any muffin you can buy from a bakery, yet they only take a few minutes to throw together in your kitchen. Both luscious and tangy raspberries are baked into buttery, delicate muffins. The sweet streusel topping is the cherry on top of these delicious muffins.

The raspberry muffins are a delicious option for a sweet morning or afternoon snack. These muffins are delicious and a hit with both kids and adults.

Muffin Ingredients

  • Whenever I need flour, I use all-purpose, unbleached flour.
  • Be careful to use a new container of baking powder.
  • For a complete flavor experience, add a pinch of salt to cut the sweetness.
  • Unsalted butter is what I reach for when I need to balk. Bring the butter to room temperature.
  • To make the muffins extra tasty, granulated sugar.
  • Eggs can be stored at room temperature.
  • Whenever possible, use vanilla extract.
  • I use a few drops of almond extract to improve the muffins’ flavor.
  • Make sure to use plain Greek yogurt with whole milk for the best results. The muffins will taste great with vanilla Greek yogurt but will be sweeter. Use sour cream if you choose.
  • Raspberries, either fresh or frozen, will work fine. Do not defrost frozen berries; doing so will cause them to become overly mushy and contribute excess moisture to the muffin batter.
Raspberry Muffins

Streusel Topping

The streusel topping requires three ingredients and adds flavor to the muffins. You must have the streusel!

  • Flour
  • Sugar
  • Butter

How to Make Raspberry Muffins

(If you scroll down, you’ll find a complete list of ingredients and detailed directions.)

  • Have a 375-degree Fahrenheit oven ready. Do this by placing 12 paper liners in a muffin tray. If you have two muffin tins, line each with six liners and leave a little room between each cup. The muffins’ bake time will be increased by doing this. Nonstick cooking spray should be used on the liners before they are set aside.
  • Mix the sugar and flour in a separate basin. Using a pastry blender, cut the butter in until the mixture is crumbly. Mix using your fingertips if you don’t have a pastry blender. Before using, chill the streusel in the fridge.
  • Mix the flour, baking powder, and salt in a medium bowl. Place aside.
  • In the bowl of a stand mixer, cream the butter and sugar together on medium speed for 2 minutes or until pale and fluffy. Toss in the eggs, then drizzle in the extracts of your choice. The bowl’s sides may need to be scraped with a spatula while you mix, but don’t give up! Combine the Greek yogurt with the rest of the ingredients.
  • When incorporating the dry ingredients, do it quickly until everything is incorporated. Do not over-blend. With a spatula, gently combine the raspberries.
  • Prepare the muffins by dividing the batter among the cups. The giant ice cream scoop is my preferred tool. Streusel should be sprinkled over the muffins evenly.
  • Wait until the tops of the muffins are brown and set, about 18 to 24 minutes. If a toothpick inserted into the middle of a muffin comes out clean, the muffins are ready.
  • The muffins need to cool for 5 minutes in the pan before you remove them to a cooling rack.
  • Toss it out of the pan and dig in!


  • A splash of lemon juice and a pinch of lemon zest will give the batter a refreshing tang.
  • Throw in some mini chocolate chips or white chocolate chips for good measure. The flavor combination of raspberries and chocolate is divine.
  • Instead of streusel, try a dusting of turbinado sugar.
  • Spread a thin layer of vanilla, almond, or lemon glaze over the muffins.
  • Gluten-free all-purpose flour can be substituted if you need to make gluten-free muffins. Cup4Cup is an excellent concept.

How to Store & Freeze

  • To store on the counter, wait until the muffins are excellent. Set a paper towel at the base of the container in which you’ll store your food. Make sure the muffins are all in one layer in the bag. To keep for up to 4 days, seal the container and leave it out. Muffins can be reheated for 10 to 15 seconds in the microwave.
  • First, the muffins need to cool completely before being frozen. Put the muffins in a freezer-safe container or bag and set them flat to freeze. Keep frozen for a maximum of two months. To thaw, set the temperature to room temperature.
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