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)
I made these and when filling 3/4 full I only ended up with 16 and they raised and spilled over the edges. I think scant 1/2 would have been the right amount of batter for each one. Tasty though!!
I had the same issue…I fIlled them 3/4 full and only got about 13 muffins, so I had to go back & steal from each of them to get 18. And they still baked over the top so the wrappers were DIFFICULT to get off. They are delicious tho!
Next time I will skip the Wrappers & fill ~1/2 fUll.
I made these and they were amazing. MiNe did not stick to the paper. I used my large muffin tin and I got 12 out of it Filling them 3/4 full. I only baked them 23 minutes
I just made them…very yummy!!!
I made them in silicone muffin pans, without liners, and they came out beautifully!
I’m thinking of making these as mini muffins. either way they’re going to be yummy.
Great recipe. Followed the recipe exactly and only ended up with about 13 muffins, not 24. Also, i suggest not using the paper liners- Lost most of the muffin because it stuck To the paper, but the Part that was good tasted delcious. Had to add some extra flour to the topping to make it more crumbly 🙂 batter was pretty thick, added a little extra vanilla and another cup of greek yogurt. will try again without liners! 😉
Thanks for your feedback, Teresa! Happy to hear that you enjoyed these muffins 🙂
These muffins are always amazing. Due to the moisture in the fruit and the sugars it always sticks to the wrapper but I’ve purchased the tulip parchment wrappers that open to a square, it’s much easier that way and no loss of cake. I added a little lemon zest to the batter and a quick pinch of freshly ground nutmeg. I might try some almond extract next time to bring some depth to it otherwise a very solid, delicious treat.
Great thinking! I am going to try almost in this next time… it’s one of my favorite extracts for things like this! Thanks for the idea 😉 Happy to hear that you love this recipe so much, Jaim!
These are fabulous! I Used a lemon extract from king arthur flour called ‘fior di sicilia’ that brightens up many baked goods. It was a nice Addition in conjunctIon with the lemon zest! Thanks for a great recipe!
Fantastic! That sounds super yummy, Valerie!