This raspberry muffin recipe makes soft, fluffy muffins packed with juicy raspberries and a buttery streusel topping. They’re simple to make, perfectly sweet, and great for breakfast, a quick snack, or dessert!
Why You’ll Love This Raspberry Muffin Recipe
This fluffy raspberry muffin recipe strikes the perfect balance between sweet, tart, soft, and crunchy. Made with simple ingredients and plenty of fresh raspberries, they’re the kind of homemade treat that disappears quickly from the kitchen counter. Here’s why you’ll love them:
Packed with Raspberries
Whenever I bake anything with berries, whether it’s raspberries, strawberries, blueberries or even blackberries, the berries have to shine! For this recipe, every bite is loaded with juicy raspberries, giving these muffins the perfect balance of sweetness and tartness. The extra raspberry swirl on top not only looks beautiful but adds even more fresh berry flavor.
Soft and Fluffy Texture
Thanks to a combination of butter, oil, and milk, these muffins bake up incredibly soft and moist with a light, fluffy crumb that stays tender for days. They’re bakery-quality muffins made right in your own kitchen!
Buttery Streusel Topping
The easy crunchy streusel topping adds the perfect contrast to the soft muffin underneath. It bakes up golden, buttery, and irresistible, just like the streusel on my banana nut muffins and easy oatmeal muffins!
Bright Lemon Flavor
A touch of fresh lemon zest and juice pairs beautifully with the raspberries, adding a subtle freshness that makes this raspberry muffin recipe taste extra special (just like my lemon raspberry cake).
Easy to Make
No fancy equipment required! These homemade raspberry muffins come together in just a couple of bowls, making these muffins simple enough for beginner bakers but impressive enough to share for brunch, dessert or even just to have as a quick snack.
How to Make This Raspberry Muffin Recipe
You can find the full list of ingredients for this raspberry muffin recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (video tutorial is also provided in the recipe card below).
Preheat oven to 425℉ (220℃) conventional and line a 12-hole standard muffin tin with paper liners. Set aside.
Streusel Topping
To a small bowl, add flour, white granulated sugar, and salt. Mix until well combined.
Add the melted butter and stir until the mixture is crumbly but slightly moist. Set aside (it will firm up in this time).
Raspberry Muffin Batter
Sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.
In a separate bowl, combine the sugar, egg, butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.
Add the pre-sifted flour mixture to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.
To finish off the batter, add in 1 cup (125g) of the raspberries and gently fold with a spatula until just combined. Do not overmix.
Distribute the batter evenly among the muffin liners—they should be about ¾ full.
Roughly mash the remaining half cup (62g) of raspberries with a fork, then place dollops on top of the muffins and swirl them slightly. You want it to be visible from the top.
Finish by gently breaking up the streusel with your hands until you have large crumbs and evenly sprinkle the tops of the muffins with the streusel.
Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffins from the oven, reduce the temperature to 350℉ (180℃) and bake for an additional 12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely.
How to Store This Raspberry Muffin Recipe
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, this raspberry muffin recipe can be kept in the refrigerator for up to 1 week.
Moist Raspberry Muffin Recipe
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Streusel Topping
- ½ cup (60 g) all-purpose flour
- ¼ cup (50 g) white granulated sugar
- ⅛ tsp salt - omit if using salted butter
- 3 tbsps (42 g) unsalted butter - melted
Raspberry Muffins
- 1¾ cups (210 g) all-purpose flour
- 2 tsps baking powder
- ½ tsp salt - omit if using salted butter
- ¾ cup (150 g) white granulated sugar
- 1 large egg - room temperature
- ¼ cup (45 g) unsalted butter - melted
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- ¾ cup (180 g) whole milk - room temperature
- 2 tsps vanilla extract/essence
- 2 tsps lemon zest
- 3 tsps lemon juice
- 1½ cups (187 g) raspberries - fresh or frozen (do not thaw if using frozen raspberries). Divided into 1 cup (125g) and ½ cup (62g)
Instructions
- Preheat oven to 425℉ (220℃) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.
Streusel Topping
- To a small bowl, add flour, white granulated sugar, and salt. Mix until well combined.
- Add the melted butter and stir until the mixture is crumbly but slightly moist. Set aside (it will firm up in this time).
Raspberry Muffin Batter
- Sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.
- In a large bowl, combine the sugar, egg, butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.
- Add the pre-sifted dry ingredients to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix (see note 2).
- To finish off the batter, add in 1 cup (125g) of the raspberries and gently fold with a spatula until just combined. Do not overmix.
- Distribute the batter evenly among the muffin liners—they should be about ¾ full.
- Roughly mash the remaining half cup (62g) of raspberries with a fork, then place dollops on top of the muffins and swirl them slightly. You want it to be visible from the top.
- Finish by gently breaking up the streusel with your hands until you have large crumbs and evenly sprinkle the tops of the muffins with the streusel.
- Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffins from the oven, reduce the temperature to 350℉ (180℃) and bake for an additional 12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (see note 3).
- Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
3 Comments
They are soon good! I definitely recommend the recipe!
If I wanted to add white Chocolate, how many grams?
Hi Jules! I think anywhere between 1/2 cup (85g) to 1 cup (170g) will work depending on how chocolate heavy you want the muffins to be 🙂