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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!
Course Muffin
Cuisine American
Keyword Best, Easy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 228kcal
Author Krystle
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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: 200IU | Vitamin C: 2.7mg | Calcium: 47mg | Iron: 1mg
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