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Top-down look at a muffin with a golden brown streusel topping and visible raspberry pieces scattered across the surface.

Raspberry Streusel Muffins (Soft, Bakery Style)

Raspberry streusel muffins combine fresh berries with a buttery crumb topping for a tender, fruity breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

Crumb Topping
  • 1/2 cup all-purpose flour 63g
  • 1/3 cup granulated sugar 67g
  • 1/2 stick butter 57g, melted
Muffins
  • 1 cup all-purpose flour 125g
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup granulated sugar 100g
  • 1/2 cup yogurt 120g
  • 1/4 cup vegetable oil 60ml
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries 125g

Method
 

Crumb Topping

  1. Preheat Oven to 400°F:

    Preheat oven to 400°F (205°C). Line a standard muffin pan with paper liners.
Muffins

  1. Make Crumb Topping:

    Make the crumb topping: In a small bowl, whisk together 1/2 cup flour and 1/3 cup sugar. Add melted butter and stir with a fork until crumbly. Set aside.

  2. Mix Dry Ingredients:

    Make the muffins: In a large bowl, stir together 1 cup flour, baking powder, and salt. Set aside.

  3. Combine Wet Ingredients:

    In a medium bowl, mix together egg and 1/2 cup sugar until combined. Mix in yogurt, oil, and vanilla extract.

  4. Fold Wet into Dry:

    Fold wet ingredients into dry ingredients and mix by hand until just combined.

  5. Spoon Batter into Tin:

    Spoon batter into prepared muffin tin, about 2 tablespoons per cup.

  6. Add Raspberries and Streusel:

    Top batter with raspberries, then cover raspberries with streusel topping.

  7. Bake at 375°F:

    Place in oven, reduce heat to 375°F (190°C), and bake 18-20 minutes or until a toothpick inserted in center comes out clean.

  8. Cool Muffins:

    Cool in pan for 5 minutes, then remove muffins to a wire rack to cool completely.