These light, tender raspberry muffins are filled with sweet-tart raspberries and finished with a buttery lemon streusel. Made from simple pantry ingredients, this raspberry muffin recipe delivers bright berry flavor and a soft, moist crumb.
Muffins are a versatile favorite—perfect for breakfast, brunch, an afternoon snack, or a simple dessert. If you enjoy this recipe, you might also like other quick bakes such as lemon poppy seed or cranberry orange muffins.
These raspberry muffins are one of my go-to treats to serve with coffee or tea. They’re easy to make, travel well, and freeze beautifully for later.
✔️ Raspberry Muffin Recipe
These muffins are fluffy and moist, studded with juicy raspberries and topped with a lemony streusel that adds a crisp, buttery contrast. The batter is simple and mixed by hand—no stand mixer required—so you can have fresh muffins in under an hour.
⭐️ Why You Will Love This Raspberry Muffin Recipe
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No mixer required—this batter is mixed by hand.
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Fresh raspberries are ideal, but frozen berries work year-round. Keep them frozen and don’t thaw before adding.
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Buttermilk keeps the muffins light, moist, and tender; you can substitute milk or thinned Greek yogurt if needed.
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The lemon streusel adds a buttery, bright crunch that complements the berries.
✔️ Raspberry Muffin Ingredients
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Flour: all-purpose flour
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Sugar: granulated sugar
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Leavening: baking powder and baking soda
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Eggs: large eggs
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Buttermilk: or milk / thinned Greek yogurt
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Butter: unsalted preferred; salted is fine
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Oil: vegetable oil (or use all butter if preferred)
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Flavorings: vanilla extract and salt
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Raspberries: fresh or frozen (unthawed)
🔎 How Do You Make Raspberry Muffins from Scratch
Making these muffins is straightforward. The following steps outline the process; refer to the recipe card below for exact measurements and timings.
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Make the streusel: Combine flour, sugar, lemon zest, and cold butter; cut together until crumbly. Chill until ready to use.
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Combine dry ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
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Mix wet ingredients: In another bowl whisk eggs, melted butter, oil, buttermilk, and vanilla.
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Combine: Add dry ingredients to wet and stir with a spatula until just combined.
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Fold in raspberries: Gently fold berries into the batter; if frozen, toss with a little flour first to reduce bleeding.
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Fill and bake: Divide batter into a prepared 12-cup muffin tin, top each cup with streusel, and bake until golden and a toothpick comes out with a few moist crumbs.
🔎 Can You Put Frozen Raspberries in Muffins?
Yes. Use frozen raspberries straight from the freezer—do not thaw. Toss them with 2–3 teaspoons of flour before folding into the batter to minimize color bleeding and help them stay suspended in the batter.
🔎 What Causes Muffins to Rise?
Muffins rise when chemical leaveners like baking powder and baking soda react with moisture and heat to release carbon dioxide. Those gas bubbles expand in the hot oven, creating the light texture and lift you expect.
✔️ Storing and Freezing
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. To freeze, cool completely, wrap or place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Tips For the Best Raspberry Muffins
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Avoid overmixing—stir until ingredients are just combined to keep muffins tender.
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Using a blend of butter and oil gives a pleasant balance of flavor and soft texture; all oil yields a softer crumb.
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Substitute milk or thinned Greek yogurt for buttermilk if needed (thin 3/4 cup Greek yogurt with 1/4 cup water).
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Make them gluten-free by using a 1:1 gluten-free baking flour.
Other easy recipes to try:
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Cranberry orange muffins
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Chocolate-covered strawberry cupcakes
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Easy banana bread
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Blueberry coffee cake with crumb topping
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Lemon loaf cake
Raspberry Muffins Recipe
Equipment
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Muffin tin – standard 12-cup, nonstick
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Pastry cutter (for streusel)
Ingredients
Crumb topping
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 6 tablespoons butter chilled and cut into small pieces
Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup butter melted
- 1/4 cup oil
- 1 teaspoon vanilla
- 1 1/2 cups raspberries fresh or frozen
Instructions
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Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with liners or grease the cups.
Make streusel topping
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Combine flour, sugar, lemon zest, and chilled butter. Use a fork or pastry cutter to blend until crumbs form about the size of peas. Refrigerate until needed.
Make muffins
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Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
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In a separate bowl, whisk eggs, melted butter, oil, buttermilk, and vanilla until combined.
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Stir the dry ingredients into the wet ingredients with a spatula until just combined.
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Gently fold in raspberries. If using frozen berries, toss them with 2–3 teaspoons of flour first.
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Divide batter among muffin cups, filling them full. Top each with about 2 tablespoons of streusel.
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Bake 18–22 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool and store in an airtight container.
Notes
- Use a butter-and-oil blend for flavor and texture, or use all oil for an even softer crumb.
- Substitute milk or thinned Greek yogurt for buttermilk if needed.
- To make gluten-free muffins, use a 1:1 gluten-free baking flour.
Nutrition
, Carbs: 50 g, Protein: 5 g, Fat: 16 g