Raspberry Muffins

Raspberry Muffins: Tender muffins bursting with raspberries and topped with a generous amount of streusel. The perfect grab and go breakfast or snack!

These Raspberry Muffins are so moist and tender! The sour cream gives them just the right flavor and texture.

Their pink color makes them perfect for Valentine’s Day. However, I like to enjoy them all year long!

More Grab & Go Breakfasts:

Pumpkin Muffins

If anything is going to get me out of bed on these chilly winter mornings (besides my dog who has to pee) it’s these Raspberry Muffins. They’re generously covered in brown sugar streusel. Enjoy one for breakfast with a cup of coffee at home or grab one to go on your way to work.

Raspberry Muffins Recipe

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Raspberry Muffins

Servings: 12 Muffins

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Raspberry Muffins: Tender muffins bursting with raspberries and topped with a generous amount of streusel. The perfect grab and go breakfast or snack!

Ingredients

For the Raspberry Muffins

• 1 Cup All Purpose Flour
• 1 1/2 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 1 Egg
• 1/2 Cup White Sugar
• 1/2 Cup Sour Cream
• 1/4 Cup Vegetable Oil
• 2 Teaspoons Vanilla Extract
• 1 Cup Raspberries

For the Streusel Topping

• 1/2 Cup All Purpose Flour
• 1/2 Cup Brown Sugar, Packed
• 1/4 Cup Butter, Softened

Instructions

For the Raspberry Muffins

• Preheat oven to 375 degrees F. Line a cupcake pan with paper liners.
• In a large bowl, combine oil, sugar, egg, sour cream, and vanilla.
• Stir in salt and baking powder. Gradually add flour a little at a time until just combined. Do not over mix.
• Evenly divide batter between muffin liners ,filling each ~2/3 of the way full.

For the Brown Sugar Streusel

• In a medium bowl, whisk together flour and brown sugar.
• Cut in butter with 2 forks until the mixture resembles coarse crumbs.
• Top each muffin with a few raspberries. Cover with streusel topping ~1-2 tablespoons each.
• Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in pan. Remove to a wire wrack to cool completely.

Nutrition

Calories: 228kcal, Carbohydrates: 31g, Protein: 2g, Fat: 10g, Saturated Fat: 7g, Cholesterol: 28mg, Sodium: 98mg, Potassium: 113mg, Fiber: 1g, Sugar: 18g, Vitamin A: 4%, Vitamin C: 3.3%, Calcium: 4.7%, Iron: 5.4%

Course: Muffin

Cuisine: American

Keyword: Best, Easy

Author: Krystle

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Hungry for more breakfast recipes?

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Raspberry Recipes From Blogs I Heart:

Raspberry Nutella Tart via Life Love Sugar

Red Velvet Raspberry Cupcakes via Grandbaby Cakes

Raspberry Chocolate Chip Pull Apart Coffee Cake via Inside Bru Crew Life