5.0 from 6 votes
Raspberry Muffins Recipe
These light and tender Raspberry Muffins are studded with sweet and tart raspberries and topped with the best buttery lemon streusel. Made with simple ingredients, this raspberry muffin recipe is bursting with flavor!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 359 kcal
Course:
Breakfast , Snacks , Brunch
Cuisine:
American
Ingredients
CRUMB TOPPING
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 6 tablespoons butter chilled and cut into small pieces.
MUFFINS
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup butter melted
- 1/4 cup oil
- 1 teaspoon vanilla
- 1 1/2 cups raspberries fresh or frozen
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners or spray the muffin with baking spray.
Cup of Yum
Make Streusel Topping
- In a bowl combine the flour, sugar, lemon zest and butter. Using a fork or a pastry cutter, combine the ingredients until the mixture is crumbly and resembles coarse meal. The crumbs should be about the size of a pea. Keep the streusel in the refrigerator until ready to use.
Make Muffins
- In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate large bowl, whisk the eggs, melted butter, oil, buttermilk, and vanilla until well combined.
- Add the flour mixture to the wet ingredients and stir with a spatula just until combined.
- Gently fold in the raspberries (if using frozen raspberries, toss them with 2 -3 teaspoons of flour to keep them from “bleeding” into the muffin batter).
- Divide the batter evenly into the prepared muffin pan. The muffin cups will be very full. Top each muffin cup with the crumble topping (about 2 tablespoons of crumb topping each).
- Bake for 18-22 minutes, or until the toppings are lightly golden and a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached. Cool completely then store in an airtight container.
Notes
- I use a combination of butter and oil, but you can use all butter or all oil (with all oil, the texture will be much softer).
- Instead of buttermilk, you can use milk or Greek yogurt. If using Greek yogurt, you will need to thin it out by mixing ¾ cup of Greek yogurt with ¼ cup of water.
- Make the muffins GF by using gluten-free baking flour.
Nutrition Information
Calories
359kcal
(18%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
55mg
(18%)
Sodium
259mg
(11%)
Potassium
158mg
(5%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
371IU
(7%)
Vitamin C
4mg
(4%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 359
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 55mg | 18% |
| Sodium | 259mg | 11% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.