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Skip the trip to the bakery and thrill your family with these easy to make Raspberry Muffins with a sweet streusel topping. The rich, thick sour cream batter bakes up into a tender, flavorful muffin loaded with tart raspberries.
No mixer Raspberry Muffins
There are so many things we love about these muffins. First we love how easy they are to make. Whisk the dry ingredients, then whisk the wet ingredients together. The two are blended together with a spatula until incorporated.
Next we fold in flour dusted frozen raspberries. Using frozen berries helps prevent the berries from breaking down as easily as fresh which leaves a void inside your muffin. We also use this little trick in our popular Raspberry Breakfast Cake recipe too. It works like a charm!
Ingredients for Raspberry Muffins
For the muffin batter:
- all-purpose flour
- salt
- baking powder
- baking soda
- granulated sugar
- large eggs
- whole milk
- sour cream or full fat yogurt
- unsalted butter
- vanilla extract
- frozen raspberries (do not thaw first)
For the streusel topping:
- all-purpose flour
- brown sugar
- granulated sugar
- salt
- unsalted butter
How to make bakery-style Raspberry Muffin recipe
1. First, prepare the pan and preheat the oven
Preheat the oven to 400 degrees F. Lightly grease a 12 cup muffin tin (affiliate link) or paper liners with vegetable cooking spray. Set aside.
2. Next, make the batter
In a large bowl combine the dry ingredients reserving 1 tablespoon of flour for the raspberries. In a separate bowl whisk together the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold together with a spatula until blended.
Toss the frozen raspberries in the reserved flour. Gently fold the raspberries into the batter just until combined.
3. Fill the muffin tin
Using a large ice cream scoop (affiliate link) portion out a heaping mound of batter and drop into the muffin tin leaving the batter well rounded on top. Set aside to rest for 15 minutes while making the streusel.
4. Make the streusel
Combine the flour, sugars and salt in a medium bowl. Drizzle the melted butter over the mixture tossing with a fork until evenly moistened and the mixture forms some pea-sized pieces.
Divide the streusel over the top of the unbaked muffins.
5. Bake
Bake the muffins at 400 degrees F for 20 to 23 minutes. Cool the muffins in the pan for 5 minutes then remove to a wire rack. Cool slightly before serving.
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Variations and Add-in’s
- Substitute 1/2 teaspoon of the vanilla with almond extract. Almond and raspberry go beautifully together.
- Skip the streusel topping and simply sprinkle each unbaked muffin with a heaping teaspoon of coarse sugar for a nice crusty, sweet top.
- Drizzle the warm muffins with a simple vanilla glaze made with 3/4 cup powdered sugar, 1 and 1/2 tablespoons milk or cream, and a few drops of vanilla extract.
- Fold finely chopped almonds into the streusel before baking.
Pro Tips and Tricks
- Use a large ice cream scoop to divide the batter between the muffin cups. This helps they bake up with nice domed tops.
- Don’t over-mix the muffin batter.
- Allow the unbaked muffins to rest for 15 minutes before baking. This ensures a nice rise.
- Try to mound the streusel in the center of the unbaked muffin so it will spread evenly when the tops rise.
- Use frozen raspberries so they’ll hold together once baked. If using fresh raspberries lay them out on a baking pan and flash freeze until frozen.
- Coat the muffin pan with vegetable cooking spray making sure you also spray the top rim of each muffin well so the muffins won’t stick.
Storing and freezing Raspberry Muffins
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage keep muffins in the refrigerator. Remove 1 hour before serving to bring to room temperature.
You can also lightly warm the muffins in the microwave on 50% power.
To freeze muffins seal in an airtight container. Frozen muffins will keep for up to 3 months. Thaw overnight in the refrigerator or tuck a frozen muffin in a lunchbox and it will be thawed in a few hours.
Raspberry Muffins
Ingredients
For the muffins:
- 2 ¼ cups all-purpose flour (298g)
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar (170g)
- 2 large eggs room temperature
- ¼ cup whole milk (2oz)
- 1 cup sour cream (8oz) or full fat yogurt
- 8 tablespoons unsalted butter melted and cooled slightly (113g)
- 2 teaspoons vanilla extract
- 2 cups frozen raspberries (8oz)
For the streusel topping:
- ¾ cups all-purpose flour (100g)
- ¼ cup brown sugar packed (56g)
- ¼ cup granulated sugar (55g)
- pinch of salt
- 4 tablespoons unsalted butter melted (56g)
Instructions
To prepare the muffins:
- Preheat oven to 400°F. Lightly grease 12 muffin cups or cupcake liners with vegetable cooking spray. Be sure to coat the top edge of each muffin cup so the muffins won't stick. Set aside.
- Reserve 1 tablespoon of flour. In a large mixing bowl whisk together the remaining flour, salt, baking powder, baking soda and ¾ cup granulated sugar. Make a well in the center.
- In a small mixing bowl whisk the eggs until slightly pale. Add the milk, sour cream, melted butter and vanilla and whisk again. Pour the sour cream mixture into the flour. Fold together with a spatula until the dry ingredients are just moistened. Don’t over-mix.
- Toss the reserved flour with the raspberries until coated. Gently fold the raspberries into the batter just until combined.
- Using a large ice cream scoop, portion out a heaping mound of batter and drop into the muffin tin well leaving the batter rounded on top. Repeat with the remaining batter filling all 12 muffins wells. Set the unbaked muffins aside for 15 minutes while preparing the streusel topping.
Prepare the streusel topping:
- Combine the flour, sugars and salt in a bowl. Drizzle with melted butter and toss with a fork until evenly moistened and the mixture forms large chunks with some pea – sized pieces.
- Divide the streusel in mounds on top of the muffins. Try to keep the bulk of the streusel in the center of the muffin as much as possible.
- Bake at 400°F for 20 to 23 minutes or until just set and a toothpick inserted in the center comes out with no wet batter. Cool the muffins in the pan on a rack for 5 minutes. Transfer the muffins to a wire rack to cool. Serve slightly warm or room temperature.
Recipe Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
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