3.12 from 18 votes

Raspberry Muffins with Streusel Topping

Nothing beats fresh Raspberry Muffins in the morning except fresh raspberry muffins with streusel topping!
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 234kcal
Author Aubrey Cota



  • 2 cups all-purpose flour
  • 1/2 cup granulate sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter melted
  • 3/4 cup milk
  • 1 egg lightly beaten
  • 2 tsp vanilla extract
  • 6 oz. fresh raspberries

Streusel Topping

  • 1/4 cup flour
  • 2 tbsp butter softened
  • 2 tbsp brown sugar


  • preheat the oven to 400 degrees
  • in a medium bowl combine 1 3/4 cups flour, sugar, baking powder and salt
  • in another bowl whisk together the milk, egg, butter and vanilla extract
  • in a small bowl gently toss the raspberries with the remaining 1/4 cup flour
  • pour the wet ingredients into the dry and stir until just combined. It will be lumpy but don't over mix.
  • fold in the raspberries and the remaining flour
  • place paper liners into a muffin pan
  • fill the liners 3/4 of the way full (the easiest way is to use an ice cream scoop)

streusel topping

  • in a small bowl combine the flour, butter and brown sugar
  • sprinkle over the tops of the muffin batter in each tin
  • bake in the oven for 18-20 minutes or until a toothpick inserted into the center comes out clean and the streusel topping is golden.


Calories: 234kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 195mg | Potassium: 153mg | Fiber: 1g | Sugar: 11g | Vitamin A: 345IU | Vitamin C: 3.7mg | Calcium: 66mg | Iron: 1.3mg