Go Back
–+ servings
Moist Raspberry Muffins Recipe (with Streusel)

Moist Raspberry Muffins Recipe with Crunchy Streusel Delight

Try this Moist Raspberry Muffins Recipe with Streusel for a delightful breakfast option that combines sweet raspberries and zesty lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Measure accurately for best results.
  • 1 cup Granulated Sugar Feel free to reduce for lighter muffins.
  • 1 teaspoon Sea Salt Enhances flavor.
  • 1/2 cup Unsalted Butter Room temperature for easier mixing.
  • Zest of 2 lemons Lemon Zest For refreshing citrus flavor.
  • 1/3 cup Cooking Oil Can substitute with vegetable or sunflower oil.
  • 1 teaspoon Almond Extract Can substitute with vanilla extract.
  • 2 large Large Eggs Room temperature for better mix.
  • 1 cup Full-Fat Sour Cream Can substitute with plain yogurt.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1/2 teaspoon Baking Soda Leavening agent.
  • 1 cup Fresh Raspberries Frozen works but may change texture.
For the Streusel Topping
  • 1 cup All-Purpose Flour Forms base of streusel.
  • 1/2 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1/4 teaspoon Sea Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Cut into the flour mixture.

Equipment

  • Muffin tin
  • Mixing bowl
  • pastry cutter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare the muffin tin with paper liners.
  2. Make the streusel by combining flour, sugar, and a pinch of salt, then cutting in butter until it resembles wet sand.
  3. Cream the wet ingredients: mix butter, sugar, lemon zest, oil, and almond extract until fluffy.
  4. Incorporate eggs one at a time, then blend in sour cream until smooth.
  5. Combine dry ingredients: add baking powder, baking soda, and salt, then gently fold in flour and raspberries.
  6. Fill muffin tins 3/4 full with batter and top with streusel.
  7. Bake for 10 minutes at 425°F, then reduce to 350°F and bake for an additional 15-17 minutes.
  8. Allow to cool for 10 minutes in the pan before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 140mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store muffins covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individually for up to 3 months.

Tried this recipe?

Let us know how it was!