Muffins are one of my favorite snacks to keep around for my kids. Whether it’s monkey bread muffins, easy banana muffins, or blueberry muffins, they love coming home from school, heating up a plate, and devouring them!
Raspberry Muffin Recipe
Back when I was first married, my neighbor made raspberry muffins with a streusel topping. She was nice enough to share them with us and I wanted to recreate that for my kids, so I tweaked the recipe a bit and cam up with something you are going to LOVE! By adding buttermilk and almond extract, I turned it into something truly special. The results were amazing! You should totally bake these while your kids are at school, so when they come home and take that first bite, you’ll see the pure joy on their faces!
What Ingredients Do I Need to Make Raspberry Muffins?
You will most likely already have all of the ingredients needed for this recipe. However, if you don’t have buttermilk, don’t worry—simply follow my instructions to make buttermilk at home. Additionally, be sure to scroll to the bottom of the post for the exact measurements of the remaining ingredients.
All-purpose flour: Gives the muffins a light, tender crumb and provides structure. Granulated Sugar: Adds sweetness to balance the tart raspberries. Baking Powder: Works as a leavening agent, which causes the muffins to rise. Salt: Enhances all of the flavors in the muffins. Vegetable Oil: Adds some fat which makes the muffins moist and tender. Egg: Works as a binder and gives the muffin structure. Buttermilk: Adds moisture and gives the muffins a sweet, tangy flavor that complements the raspberries and balances out the sweetness. Vanilla Extract: Gives a warm aromatic flavor and scent. Almond Extract: This takes the flavor profile to another level! Raspberries: The star of the show! They add moisture and texture. You can use fresh or frozen raspberries!
Streusel Topping
Granulated Sugar: Adds sweetness and a caramelized crunch that makes this one of my all-time favorite muffin recipes! All Purpose Flour: Binds the butter and sugar and also helps keep the form during baking. Unsalted Butter: Adds rich flavor and helps bind the ingredients together. Salt: The perfect complement to the sweet sugar!
How Do I Make Raspberry Muffins with Streusel Topping
Preparing these muffins for the oven only takes 15 minutes! Combine the dry and wet ingredients, fold in the raspberries, and they’re ready to go in the oven!
Pan Spray: If you are using a muffin pan without paper liners, it’s wise to use a pan spray with flour in it to prevent sticking. Otherwise, you can spray the pan with regular pan spray, then dust each well generously with flour, tapping out the excess for an even coating. Frozen or Fresh berries? You can use frozen raspberries instead of fresh. Don’t thaw them. Toss the frozen raspberries in ¼ cup of the dry ingredients reserved from the bowl before you mix in the wet ingredients. Fold in the frozen raspberries and the ¼ cup of dry ingredients into the batter just until evenly incorporated in the muffin batter. Mini Muffin Tin: You can make these muffins as mini muffins! Use mini muffin liners, or spray a mini muffin pan well with pan spray as directed in the tip above. Fill ⅔ of the way full with batter, and then sprinkle a teaspoon of streusel on top. Bake for 10-13 minutes or until a toothpick comes out clean. Variations: Feeling creative? Try adding in some white chocolate chips, blackberries, or lemon zest.
At Room Temperature: They can be stored in a container on the counter for up to 5 days. In the Refrigerator: Leftover raspberry muffins can be stored in an airtight container in the refrigerator for up to 8 days. In the Freezer: You can freeze baked muffins for up to 6 months. Thaw at room temperature by leaving the muffins in an airtight container on the counter for a few hours.
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