by Diana Rattray
Start your day with a delectable raspberry muffins. These muffins are filled with juicy raspberries and baked with a crunchy brown sugar and pecan streusel topping. It’s one of our favorite muffin recipes! Frozen unsweetened raspberries work well in these muffins.
Recipe Variations
- Skip the streusel topping and finish them with sparkling sugar or a cinnamon-sugar blend.
- Add spice to the muffins. Add 1/2 teaspoon of cinnamon to the streusel topping.
- Fold 1/2 cup of chopped pecans into the batter for extra texture.
Raspberry Muffins With Streusel Topping
Get ready for a delightful treat – raspberry muffins! Made with juicy raspberries and a crunchy streusel topping, they’re a breakfast dream!
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 12 servings 1x
- Category: Muffins
Ingredients
Scale
Topping
Instructions
- Lightly grease a muffin pan or line with paper cupcake liners. Heat oven to 375 F.
- Combine the 1 1/2 cups of flour, baking powder, and granulated sugar in a bowl; whisk to blend.
- In another bowl, whisk together the egg, milk, and 1/2 cup of melted butter. Stir the milk and egg mixture into the dry ingredients, stirring just until moistened. Fold in the frozen raspberries.
- Spoon the batter into the prepared muffin cups, filling about 2/3 full.
- Combine the topping ingredients, stirring until blended and crumbly. Sprinkle over the muffins.
- Bake muffins for about 20 to 25 minutes.
