Raspberry Streusel Muffins

Pallet and Pantry
by Pallet and Pantry
15 muffins
40 min

Those who know me know that I am a HUGE fan of all things streusel! There is just something about that buttery crumble topping that just makes every baked good so much more delicious! That is probably the reason why you will find that several of my muffin recipes, including these scrumptiously moist, Raspberry Muffins, have been topped with my favorite streusel because I think it truly brings them to a whole new level!

Serve these muffins for breakfast, along side an egg dish for brunch, or as a snack with your afternoon coffee or tea. Oh and yes, the kids will LOVE them too!

Raspberry Streusel Muffins
Recipe details
  • 15  muffins
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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For the muffins
  • 1 cup fresh or frozen raspberries
  • 1 Tablespoon flour
  • 1 egg beaten
  • 1/3 cup canola oil
  • 1 cup sour cream
  • 1/3 cup milk
  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 cup white sugar
  • 1/2 tsp baking soda
  • 3/4 tsp salt
For Streusel
  • 1/4 cup flour
  • 2 Tablespoons brown sugar
  • 1/4 tsp cinnamon
  • 2 Tablespoons softened butter
For the Muffins
Preheat the oven to 375.
Combine the raspberries and 1 Tablespoon of flour in a small bowl. Set aside.
Whisk together the egg, oil, sour cream, and milk in a large mixing bowl.
Combine flour, baking powder, sugar, baking soda, and salt in a medium bowl.
Slowly add the dry ingredients to the wet. Stir until just combined.
Fold in the raspberries.
Place paper liners in a muffin tin. Fill 3/4 full with batter.
Meanwhile, combine ingredients for streusel.
Sprinkle over each muffin. Bake for 20-25 minutes or until a toothpick comes out clean.
Allow muffins to cool for 5 minutes before moving to a wire rack to cool completely.
  • **Note that batter will be thick. I use one spoon to scoop up the batter and one to scrape it into the paper-lined muffin tin.
Pallet and Pantry
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