Raspberry Crumb Muffins – Moist and fluffy raspberry muffins with a lemon streusel crumb topping! So easy and so delicious!
Calling all raspberry lovers! Get your raspberry fix with these Almond & Raspberry Jam Cookies, White Chocolate Raspberry Pie Crumb Bars, and Raspberry Crumb Bars.
I always really enjoy baked goods but for some reason I’m craving them constantly lately. I want muffins and bread and cookies galore which is okay with me because lately my house is smelling nothing short of heavenly and I’m pretty much constantly basking in the aroma of freshly baking yumminess.
Good for my mood, not so much for my waistline. But hey, it’s not swimsuit weather yet right? Plus these muffins have greek yogurt and raspberries in them sooooo healthy, right?
Speaking of swimsuit weather and things I’m in the mood for lately…. two words: summer. produce.
I am dying for fresh fruits and veggies these days. This happens every year around this time. I hit that wall. That I’m so over winter and want everything summer from flip flops to watermelon and tan lines nowww wall. You know the feeling, right? Like I said, it’s kind of an annual thing. So I should have expected it. But I didn’t and last week I sent my husband out for fresh berries three times, bless his heart. Spare no expense honey, I need fresh berries in my life like PB needs J.
Something fierce.
Enter: raspberry crumb muffins. These are three things. 1) incredibly delicious. 2) totally gorgeous. And 3) easy to make. I had them for breakfast several days in a row and think I need to whip up another batch because they are so so good. A fresh raspberry muffin is already a lovely thing but when you add a streusel-y crumb topping with a hint of lemon, magical things happen. Magical things.
What people are saying about these Raspberry Crumb Muffins
“I made these this morning. My three year old says the are “sooo wummy!” Thanks for the great recipe. I will definitely be making them again.” – Mariah
“This is a great recipe! I got my first real raspberry crop this year and this quickly became my family’s favorite use for them. They freeze well also. (I suggest making a half recipe of the crumb topping, which is still plenty.)” – Barb
“I made these and they are/were yummy!” – Michael
Raspberry Crumb Muffins
Ingredients
- 1 ¾ cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- 1 cup plain greek yogurt - (may sub sour cream)
- 1 ¼ teaspoon vanilla extract
- 2 cups raspberries
Topping
- 1 cup flour
- ⅔ cup sugar
- zest of 1 lemon
- 8 tablespoons butter - melted
Instructions
- Preheat oven to 350 degrees. Line muffin tins with paper liners.
- Make the crumb topping by stirring together flour, sugar, and lemon zest. Add melted butter and stir to combine.
- Whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, greek yogurt, and vanilla. Add dry ingredients to wet ingredients and mix until incorporated (don’t overmix).
- Fill muffin liners 3/4 full with batter. Top with raspberries (about 4-5 raspberries each to cover the batter) and then distribute topping over the raspberries.
- Bake for 20-25 minutes until an inserted toothpick comes out clean (a few loose crumbs or bits of raspberry are okay but no wet batter). Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely. Serve warm, at room temperature, or store in airtight container. (see note)
These muffins look amazing! My parents used to get raspberry Entemann’s and we all devoured the package. These kind of remind me of those—except I’m sure these are even better cuz they’re homemade and fresh! Totally pinning these to try with my family!
These muffins look incredible! I would love to have these to go with my coffee in the morning!
I made these and they are/were yummy!
Love the flavour of these! I’m having an issue with the muffin sticking to the wrapper however! We’re losing about 25% of the bottom half of each muffin.
it’s the fruit. You can try coating the fruit in a little flour and add to the cupcake tin after the batter has already gone into the wrappers. It might make the fruit “float” and not stick to the bottom quite so much. My solution was to purchase tulip parchment cupcake wrappers from amazon that open to a flat square rather than a crimped circle. Easier to eat. Good luck.
My strussle did not turn out. It all seemed to melt into the muffin batter and did not look pretty or crumbly on too. Any suggestions? Thanks!
Don’t melt the butter. Cut it in. Mine got moist, too.
I was able to melt the butter, mix the sugar into the cooled saucepan with the zest and the flour. It becomes almost a paste. I let it cool and then scraped the paste with a small spoon overturned. It made gorgeous little streusel curds. lift them with the little spoon and shake them onto the muffins. They will look perfect.
My stReUsEl melted into the muffins as well, but I thOught it might have been because My oven sometim runs warm.
I also used frozen raspBerries that have excess moIsture from being frozen; they tended to sink the center Of the muffin. I will try fresh raspberries, but the i think the flavor Of the frozen is more ‘jammie’ (and I always have frozen berries from a friend who groWs them in summer=free! 😉