Print Recipe

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!


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


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.


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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